Single Serve Lasagna Food

INDIVIDUAL LASAGNAS

Individual Lasagnas image

Provided by Dave Lieberman

Time 1h30m

Yield 5 individual lasagnas

Number Of Ingredients 18

Ingredients

1 (28-ounce) can chopped tomatoes
2 cloves garlic, pressed
2 teaspoons dried oregano
2 teaspoons sugar
Few pinches salt
Few dashes red chili flakes
10 grinds fresh black pepper
1 small bunch fresh parsley, leaves coarsely chopped
2 cups ricotta
Few pinches salt
About 20 grinds black pepper
1/3 cup olive oil
Salt
1 large zuchinni, sliced into 1/8-inch thick rounds
1 large summer squash, sliced into 1/8-inch thick rounds
1 small eggplant, sliced into 1/8-inch thick rounds
1 package uncooked lasagna noodles
8 ounces shredded mozzarella

Steps:

Combine the sauce ingredients in a mixing bowl; stir well and let sit 30 minutes at room temperature.
Mix the ricotta together with the salt and the pepper until evenly distributed.
Preheat a grill pan over high heat. Whisk olive oil and salt together in a bowl. Rub the veggie pieces with the olive oil mixture all over and grill until soft and browned on both sides, about 3 to 4 minutes per side.
Preheat oven to 375 degrees F.
To assemble the lasagnas:
Line the bottom of a mini foil baking dish with a couple spoonfuls of sauce. Lay a single layer of raw lasagna noodles over that. Next scatter a mixture of the veggies over top, then an even layer of ricotta. Repeat once more and top it all of with plenty of mozzarella.
Place lasagna on a baking sheet to catch any dripping cheese. Bake for about 30 minutes or until bubbly and well browned on top.

LASAGNA FOR ONE

Lasagna for One image

This recipe was part of a feature on different ways to make lasagne in our local paper. I based cooking time on doing in the oven, would differ for the microwave.

Provided by ImPat

Categories < 30 Mins

Time 25m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

1 lasagna sheet (fresh)
1/2 cup ricotta cheese
2 tablespoons parmesan cheese
salt and pepper (to taste)
1 cup pasta sauce
2 tablespoons mozzarella cheese

Steps:

Cut pasta sheet in half and drop into a saucepan of boiling water for 30 seconds to 1 minute and then drain and put pasta sheets on a clean tea towel.
Combine the ricotta and parmesan and season with salt and pepper and then spread over the 2 sheets of pasta and starting with the short end, roll up into a cylinder and then place on a small baking dish and spoon over the pasta sauce and sprinkle with mozzarella and bake in a preheat 180C oven for 10 to 15 minutes.
Alternatively the lasagne could be cooked in the microwave, checking every 30 seconds until heat through.
The remaining pasta can be prepared in the same way and placed in the freezer for later use or cut into rags or strips, cooked and then topped with your favourite sauce.

PANCAKE LASAGNA FOR ONE (OR MORE)

Pancake Lasagna for One (or More) image

Until now if you wanted lasagna, you had to make a lot, but thanks to this easy technique, that's all changed. This recipe makes 4 single-serve lasagnas, but you easily scale back and just make one, freezing the extra 3 pancakes for later use! The pancakes in this recipe are actually more like thick crepes that come out tasting like egg noodles. It's almost impossible to tell you didn't use pasta--since these pancakes taste like homemade lasagna noodles. Make it as-is or adapt it to your personal taste.

Provided by Chef John

Categories Main Dish Recipes Pasta Lasagna Recipes

Time 1h15m

Yield 4

Number Of Ingredients 16

Ingredients

2 large eggs
½ teaspoon kosher salt
1 teaspoon olive oil
½ cup cold water
½ cup all-purpose flour
1 tablespoon olive oil
1 ½ cups full-fat ricotta cheese, well drained
kosher salt and freshly ground black pepper to taste
1 pinch cayenne pepper
1 tablespoon finely sliced fresh basil
½ cup finely grated Parmigiano-Reggiano cheese
1 ½ cups prepared marinara sauce
1 cup grated Monterey Jack cheese
1 tablespoon finely grated Parmigiano-Reggiano cheese
1 tablespoon olive oil
1 teaspoon finely sliced fresh basil

Steps:

Preheat the oven to 450 degrees F (230 degrees C). Set out 4 small, shallow, oven-proof baking dishes or ramekins.
Combine eggs, salt, olive oil, water, and flour for pancakes in a large bowl. Whisk thoroughly until very smooth, then let sit at room temperature for 15 minutes.
Brush oil into a nonstick skillet and set heat to medium. When the skillet is hot, add about 1/4 cup batter and tilt the pan so it evenly coats the bottom. Cook until the batter sets and the top surface goes from looking wet to dry, 1 to 2 minutes. Flip and cook the other side for 1 minute. Transfer to a plate and repeat to make remaining 3 pancakes. Cut each pancake into 3 triangles.
Combine ricotta cheese, salt, pepper, cayenne, basil, and Parmigiano-Reggiano cheese for filling in a bowl; mix with a fork until thoroughly combined.
Prepare lasagnas: Spread 2 tablespoons marinara sauce into the bottom of each baking dish. Lay 1 pancake triangle on the sauce, then top with about 2 tablespoons ricotta filling, 1 tablespoon Monterey Jack cheese, and 2 teaspoons marinara. Repeat to create another layer, slightly pressing down on the second pancake triangle before topping with filling and cheese. Top with the remaining pancake triangle, pressing down slightly. Add remaining marinara and Monterey Jack, sprinkle with Parmigiano-Reggiano, and drizzle with olive oil.
Place the baking dishes on a large sheet pan and bake in the center of the preheated oven until lightly browned and bubbly, about 15 minutes. Let cool for about 5 minutes, then garnish with basil and serve.

Nutrition Facts : Calories 559.1 calories, Carbohydrate 28.5 g, Cholesterol 177 mg, Fat 36.9 g, Fiber 2.9 g, Protein 28.1 g, SaturatedFat 17.5 g, Sodium 1061.7 mg, Sugar 9 g

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