Mini Sausage Lasagna Food

MINI LASAGNA

Steps:

• mix all cheeses with egg and set aside in fridge.
• boil lasagna noodles till done to preference.
• cool noodles and lay out on flat surface.
• take noodles one at a time and put a heaping tablespoon of the cheese mix on noodle and roll then cut(you should get 2 lasagna rolls out of each noodle.
• put in baking pan and smother with homemade marinara sause (or jar).
• sprinkle asiago cheese over top and put in preheated oven at 350 degrees for about 30 minutes,enjoy!

LAYERED MINI LASAGNE CASSEROLE

Steps:

• Heat oven to 375 degrees.
• In large skillet, cook meat and onion until meat browns; drain.
• Stir in spaghetti sauce; heat to boiling.
• Reduce heat to low; simmer 5 minutes.
• Meanwhile cook pasta according to package directions; drain.
• In large bowl stir together ricotta cheese, egg, parsley, pepper, and salt.
• In 9x13x2 inch baking dish, spread 1 cup meat sauce.
• Evenly layer one-half pasta over sauce.
• Spread ricotta mixture over pasta; sprinkle with 1 cup mozzarella cheese.
• Repeat layers of meat sauce and pasta.
• Spread remaining meat sauce over pasta, covering pasta completely; sprinkle with remaining mozzarella cheese.
• Sprinkle with Parmesan cheese.
• Cover with foil.
• Bake 30 minutes.
• Remove foil; bake 5 more minutes or until hot and bubbly.

MINI LASAGNAS

Steps:

• Heat onion in a pan over medium heat with a little olive oil.
• Sprinkle with thyme and salt to season and help sweat.
• After a couple of minutes, stir in garlic, peppers, mushrooms, zucchini.
• and season with a little salt, pepper, and fresh oregano.
• Cook until veggies are softened and onions are translucent.
• Remove from pan and set aside.
• Adding more oil if necessary, cook meat over medium heat.
• Season with salt (1/2 tsp), pepper (1/8 tsp), and basil (1/2 tsp).
• Cook until no longer pink and remove from heat.
• In a small bowl, stir together ricotta, parsley, 1/4 tsp salt, 1/8 tsp pepper,
• egg, and about 1/4 cup mozzarella (the remaining 1/2 cup is for the topping).
• Set aside.
• Lightly grease four ramekins with olive oil and spread a little sauce on the bottom of each (to keep the noodles soft during baking).
• Using two (pre-boiled) lasagna noodles, make an X in each ramekin.
• Put a spoonful of sauce in each X (about 1 tbsp).
• Put a spoonful of meat on top of sauce.
• Cover meat with one flap of the noodle X.
• Top with a spoonful of the veggie mixture.
• Fold over another side of the X.
• Top with a spoonful of the ricotta mixture.
• Fold over the third flap and top with about 1/2 of the remaining mozzarella cheese (about 1/4 cup).
• Fold over the last flap so it sits just over the cheese.
• Top with sauce, making sure to spread it evenly around the sides and top (without it dripping over the sides, but instead dripping down the insides of the ramekins).
• Top with remaining cheese.
• (I added a little more at the end of baking, too).
• Bake at 375 degrees in a baking dish for about 40 minutes.
• Using a spoon, gently remove each mini lasagna from the ramekins.
• (they should come out easily).
• Serve with garlic bread and enjoy!

QUICK AND EASY MINI-LASAGNA

Steps:

• Cook sausage in skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain.
• Add pasta sauce; heat through stirring occasionally.
• Heat oven to 350°F.
• Cook and drain noodles.
• While noodles are cooking, mix ricotta cheese, 1/4 cup parmesan cheese, the oregano and parsley.
• Spread 1/3 of the sausage mixture in ungreased 9x13 inch baking dish.
• Top with 3 cups noodles.
• Spread cheese mixture over noodles.
• Sprinkle with half the mozzarella cheese.
• Spread another 1/3 of sausage mixture and top with remaining noodles.
• Spread remaining sausage mixture over noodles and top with remaining mozzarella cheese.
• Sprinkle 1/2 cup parmesan cheese over top.
• Cover and bake 30 minutes.
• Uncover and bake about 15 minutes longer or until hot and bubbly.
• Let stand 15 minutes before serving.