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–+ servings

Mini Lasagna Bakes

OvenPork
Time :1 hour 40 minutes
Yield :4 servings
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The Scoop

These single-serve mini lasagnas are an honest anti-sharing power move.
Traditional lasagna requires making enough food to feed a small army, leaving you with a week of identity-crisis leftovers. This version completely scales down the comfort to a cute, solo-sized portion.
You just layer the ingredients into individual baking dishes with no-boil noodles, because we absolutely do not have the patience for extra pots, and smother the top with a mountain of Parmesan cheese. It bakes into a bubbly, golden masterpiece that lets you experience the meal without having to share a single bite.
Hack it:
Assemble the mini lasagnas, cover tightly, and freeze before baking. When a craving hits, bake straight from frozen with extra time added.
Use your favorite jarred marinara and upgrade it with browned sausage, garlic, herbs, and a splash of red wine.
Stir finely chopped mushrooms, spinach, zucchini, or roasted peppers into the sauce for extra flavor and nutrition.
Mix roasted garlic, pesto, or fresh herbs into the ricotta layer for a more elevated filling.
Try different flavors: Swap Italian sausage for ground turkey, shredded chicken, or sautéed mushrooms for a new take.
Leftovers:
Make a lasagna sandwich: Warm leftover lasagna and tuck it between toasted bread with extra mozzarella for an indulgent upgrade.
Create a salad pairing: Serve cold or reheated lasagna alongside a fresh arugula salad with lemon dressing for balance.
Stretch the sauce: Chop leftover lasagna into pieces and mix with extra cooked pasta for a quick “new” dinner.

Ingredients

  • 4 slices thick bacon, roughly chopped
  • 1/2 onion, diced
  • 1 large clove garlic, minced
  • 1 1/4 pounds Italian sausages, cut open with the filling taken out
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 2 teaspoons dried oregano
  • 1 (28-ounce) can Italian whole tomatoes
  • 3 tablespoons tomato paste
  • 1/4 cup red wine
  • 1/2 teaspoon salt
  • 2 teaspoons cracked black pepper
  • 1 (15-ounce) container full-fat ricotta cheese
  • 1 box no-boil lasagna sheets
  • 4 cups parmesan cheese, finely grated

Directions

  • Preheat the oven to 350 degrees F.
  • In a large 10-inch skillet, cook the bacon until it starts to turn pink.
  • Add the onion to the bacon and cook over medium heat, while stirring, until the onion is soft.
  • Add the garlic and the sausage to the bacon mixture and break up the meat using a wooden spoon and stir well.
  • Add the olive oil, the basil, and the oregano to the meat mixture and cook until the sausage has browned, about 5-7 minutes.
  • Use your hands to slowly squeeze and roughly crush each of the whole tomatoes into the meat mixture.
  • Add the tomato paste and the wine to the meat mixture and stir well.
  • Season the meat mixture with the salt and the pepper.
  • Bring the mixture to a boil, then lower it to a simmer, and cook on low heat until it is thick and rich, about 30 minutes.
  • Add the ricotta cheese to the sauce mixture and stir well until all of the ricotta is mixed through evenly.
  • At the bottom of four small, round baking dishes, add a thin layer of the sauce and then a layer of the lasagna noodles.
  • Spread more of the sauce over each of the pasta layers and sprinkle it generously with the parmesan cheese.
  • Repeat the layering process for each dish until there is just enough sauce to finish with a final layer on top.
  • Sprinkle the tops with the remaining parmesan cheese.
  • Bake the mini lasagnas until the sauce is bubbling around the edges and the cheese has melted, about 30-40 minutes.
  • Let the mini lasagnas cool for 5 minutes.
  • Serve.
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