Mini Lasagna

Make mini lasagna with layers of ground beef, ricotta cheese, mozzarella, and tomato sauce in a convenient small portion. This recipe uses lasagna noodles, Italian seasoning, and Parmesan cheese for rich flavor in every bite. Perfect for quick dinners, family meals, or meal prep, these individual lasagnas are easy to assemble and bake. Customize with vegetables or different cheeses for a hearty Italian-inspired meal at home.

Ingredients

• 2 lasagna noodles
• ½ tablespoon olive oil
• ½ cup chopped onions
• 1 garlic clove, minced
• 8 ounces ground beef
• ½ teaspoon Italian seasoning
• ¼ teaspoon kosher salt
• ⅛ teaspoon coarsely ground black pepper
• ¾ cup tomato sauce
• ¾ cup ricotta cheese
• 2 tablespoons Parmesan cheese, plus extra for topping
• ½ cup shredded mozzarella cheese

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Instructions

1. Preheat the oven: Set the oven to 350°F (177°C).
2. Cook the noodles: Boil the lasagna noodles according to package instructions. Drain and set aside.
3. Sauté the onions: Heat olive oil in a medium skillet over medium heat. Add the onions and cook for about 2 minutes, stirring occasionally.
4. Add garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
5. Cook the meat: Add the ground beef to the skillet. Season with Italian seasoning, salt, and pepper. Cook until the meat is no longer pink, breaking it up into small pieces.
6. Add sauce: Stir in ½ cup of tomato sauce. Reduce heat to low and simmer for 3 minutes.
7. Prepare the ricotta mixture: In a small bowl, combine ricotta cheese with 2 tablespoons of Parmesan cheese. Set aside.
8. Assemble the lasagna: Lightly grease a small baking dish. Spread 3 tablespoons of the meat sauce on the bottom. Lay the noodles over the sauce. Layer with the remaining meat sauce, ricotta mixture, and half of the shredded mozzarella.
9. Fold the noodles: Fold the noodles over the filling to fully cover it.
10. Add final layers: Top with the remaining tomato sauce, mozzarella, and a sprinkle of Parmesan cheese.
11. Bake: Place the baking dish on a baking sheet to catch any drips. Bake for 30 minutes or until the cheese on top is melted and bubbly. Let cool slightly before serving.

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Why You’ll Love This Recipe

This mini lasagna is perfect for individual portions or small meals, combining layers of savory ground beef, rich tomato sauce, and creamy cheese. It’s easy to prepare, customizable, and perfect for quick dinners or meal prep.

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Tips

• Use fresh or store-bought tomato sauce for convenience.
• Lightly grease the baking dish to prevent sticking.
• Let the lasagna cool for 5 minutes before slicing to keep layers intact.

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Variations and Substitutions

• Vegetarian: Replace ground beef with sautéed mushrooms, zucchini, or lentils.
• Cheese options: Swap ricotta with cottage cheese or add shredded provolone.
• Sauce alternatives: Use marinara or homemade tomato sauce for extra flavor.
• Gluten-free: Use gluten-free lasagna noodles.

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FAQs

Q: Can I make this ahead of time?
A: Yes, assemble the lasagna and refrigerate for up to 24 hours before baking.

Q: Can I freeze mini lasagna?
A: Absolutely! Freeze before baking for up to 2 months. Bake directly from frozen, adding 10–15 minutes to cooking time.

Q: Can I use turkey instead of beef?
A: Yes, ground turkey works well for a leaner version.

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Serving

Serve warm with a fresh side salad, garlic bread, or roasted vegetables for a complete meal.

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Suggestions

• Sprinkle fresh basil or parsley on top before serving.
• Pair with a glass of red wine for an Italian-inspired dinner.
• Add a pinch of red pepper flakes to the sauce for mild heat.