HomeRecipeMini Lasagna

Mini Lasagna

Posted in : Mains on by : Christine

Mini Veggie Lasagna
Print Recipe
Little piles of hot Italian love perfect for using up leftover noodles or sauce or when you just feel like eating something cute.
Servings Prep Time
6 or 3 really hungry people 1 hr
Cook Time
25 min
Servings Prep Time
6 or 3 really hungry people 1 hr
Cook Time
25 min
Mini Veggie Lasagna
Print Recipe
Little piles of hot Italian love perfect for using up leftover noodles or sauce or when you just feel like eating something cute.
Servings Prep Time
6 or 3 really hungry people 1 hr
Cook Time
25 min
Servings Prep Time
6 or 3 really hungry people 1 hr
Cook Time
25 min
Ingredients
Servings: or 3 really hungry people
Instructions
  1. Preheat oven to 350. Slice eggplant and mushrooms thin. Weep eggplant by placing on a rack and lightly salting. Leave for about 30 minutes, flip, wait then wipe on paper towels. Place mushrooms and eggplant slices on a cookie sheet lined with a Silpat (what you still don't have one?) or lightly spray with cooking spray and bake until just barley dry (half-done).
  2. Mix the ricotta with the beaten egg, S & P, garlic powder and optional oregano. If you want to use basil or thyme or onion powder be my guest. You are the one eating it. 🙂
  3. Spray a large muffin tin (6 to a pan - a small one won't cut it) with cooking spray and then spoon in some sauce to coat the bottom generously. Add a layer of noodles, a little sauce, a little ricotta mixture, a layer of eggplant, some mozzarella, a little sauce, more noodles. Repeat the next layer with the mushrooms and build it as high as you can go. I can only fit two layers. On the top layer of noodles top with sauce and cheese.
  4. Place in the oven to bake for 20 - 25 min covered with foil, turning once and removing foil the last 5 minutes. Pour a glass of red wine, toast some crunchy bread and mangia!
Recipe Notes

Share this Recipe
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published.