Layered Mini Lasagne Casserole
Indulge in the ultimate comfort food experience with these Layered Mini Lasagne Casseroles! Perfectly portioned for easy serving, these adorable ramekin-sized casseroles combine all the classic lasagne flavors you love in a compact, elegant format. Layers of tender lasagne sheets, savory tomato-meat sauce, and a creamy ricotta-Parmesan blend are crowned with gooey mozzarella for a golden, bubbly finish. This recipe is a time-saving twist on traditional lasagne, delivering all the richness of the original in just 60 minutes. Ideal for dinner parties, family meals, or cozy nights in, these mini casseroles are as visually stunning as they are delicious. Garnish with fresh basil for a vibrant, aromatic touch, and serve with a side salad or crusty bread for an unforgettable meal. Keywords: mini lasagne casserole, portioned lasagne, quick lasagne recipe, individual lasagne servings, easy Italian dinner ideas.
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Recipe Information
Ingredients
- 6 sheets Lasagne sheets
- 1 pound Ground beef
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 14 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried Italian herbs
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 1 large Egg
- 2 tablespoons Fresh basil leaves, chopped
Instructions
Preheat the oven to 375°F (190°C).
Boil the lasagne sheets until al dente, according to the package instructions. Drain and set aside.
Heat olive oil in a skillet over medium heat. Add the onion and garlic and sauté until fragrant and softened, about 3-4 minutes.
Add the ground beef to the skillet, breaking it up with a spatula, and cook until browned, about 5-7 minutes.
Stir in crushed tomatoes, tomato paste, dried Italian herbs, salt, and black pepper. Simmer the sauce for 10 minutes to develop flavor.
In a mixing bowl, combine ricotta cheese, Parmesan cheese, egg, and fresh basil. Mix well and set aside.
Cut the lasagne sheets into smaller pieces to fit mini casserole dishes or ramekins.
Using mini casserole dishes (about 8-ounce size), begin layering: start with a spoonful of meat sauce on the bottom, add a piece of pasta sheet, followed by a layer of the ricotta mixture, and a sprinkle of shredded mozzarella. Repeat the layers until the dishes are full, finishing with a layer of meat sauce and mozzarella on top.
Place the mini casseroles on a baking sheet to catch any drips. Cover them loosely with aluminum foil and bake for 20 minutes.
Remove the foil and bake for another 10-15 minutes, until the cheese on top is golden and bubbly.
Let the mini casseroles rest for 5 minutes before serving. Garnish with extra chopped basil if desired.
Nutrition Facts
Calories |
3434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.0 g | 237% | |
| Saturated Fat | 78.5 g | 392% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 799 mg | 266% | |
| Sodium | 4492 mg | 195% | |
| Total Carbohydrate | 268.3 g | 98% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 29.0 g | ||
| Protein | 193.5 g | 387% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2509 mg | 193% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 3320 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
