Ingredients
Equipment
Method
- Preheat your oven to 350 degrees Fahrenheit. This is an essential step to ensure your lasagna cooks evenly and thoroughly.
- Prepare the lasagna noodles according to the package instructions. This typically involves boiling them in salted water until al dente. Aim for about 10 noodles, as they will form the layers of your Baby Lasagna.
- In a large skillet, add the ground beef and cook over medium heat. Stir occasionally until it is browned and no longer pink. Remember to break it apart into small crumbles. Drain any excess fat, as you want to keep your dish lighter.
- Remove the skillet from heat and stir in the spaghetti sauce. This will infuse the meat with flavor and create a delicious filling for your layers.
- In a small bowl, combine the ricotta cheese, egg white, oregano, and chopped basil. Mix well until everything is blended. This mixture will add creaminess to your Baby Lasagna.
- Now, it’s time to assemble. Using four separate small ramekins, spread a small amount of marinara sauce on the bottom. This prevents sticking and adds flavor.
- Place a lasagna noodle on top of the sauce, trimmed to fit if necessary. Next, spread a layer of the ricotta cheese mixture, about 1 tablespoon per ramekin. This layer should be smooth and even.
- Following the ricotta, add a layer of the meat mixture, about 1 tablespoon, over the noodle. Again, make sure it’s evenly spread.
- Top with another cut-to-size lasagna noodle. Repeat the layering process, ensuring you finish with a layer of sauce, covering the noodles completely.
- Finally, sprinkle shredded mozzarella cheese on top of each ramekin. This will create that delicious cheesy crust we all love.
- Place the assembled ramekins on a baking sheet. Cover them with foil to ensure they cook through without burning. Bake for 15 to 20 minutes, or until bubbly around the edges and heated through.
- While the lasagna bakes, prepare your salad. Toss together the red leaf lettuce and green leaf lettuce with the Italian dressing. This fresh side will complement the richness of the lasagna beautifully.
- Once the Baby Lasagna is ready, serve it hot, garnished with grated Parmesan cheese on top of each ramekin, and enjoy this comforting meal with your salad on the side.
Notes
To make your Baby Lasagna even better, here are some helpful tips to keep in mind. These will enhance your cooking experience and ensure delicious results!
- Storage: Store any leftover Baby Lasagna in an airtight container in the refrigerator for up to 3 days.
- Freezing: This dish freezes well! Just cover tightly and store for up to 3 months. Thaw overnight before reheating.
- Pairing: Serve your Baby Lasagna with garlic bread and a crisp green salad for a complete meal.
- Layer Wisely: Ensure each layer is well-packed but not too tight; you want softness but also structure.
- Experiment: Feel free to add vegetables like spinach or zucchini for added nutrition and flavor.
- Right Container: Using ramekins gives individual servings and makes for an elegant presentation.
- Herb Variations: Try using different herbs like thyme or parsley for unique flavor profiles.