Instructions

1. Mix the ricotta cheese, salt, pepper, egg, parsley and parmesan cheese together in a small bowl.
2. Add the oil to a large skillet over medium-low heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and cook for one minute longer.
3. Add the beef or sausage and break up with a spoon. Cook until browned through and then drain any drippings from the skillet.
4. Pour in the tomatoes, the Italian seasoning, salt and pepper and stir. Cook over low heat, partially covered for 20 minutes.
5. Preheat the oven to 400 degrees.
6. Place the noodles on a board and add about 1/4 cup of the ricotta mixture to each noodle, spreading evenly to cover.
7. Add 1/4 cup of the meat sauce, again spreading out over the ricotta mixture to cover, then add another 1/4 cup of the ricotta mixture on top of the sauce.
8. Place a couple tablespoons of the sauce into each ramekin, just enough to cover the bottom.
9. Roll up the noodle carefully, some sauce and cheese will ooze out but just keep rolling. Now add the roll to the ramekin with the edges of the noodles on top. Cover with parmesan cheese and place on a sheet pan. Repeat with the other 5 ramekins.
10. Bake for 25 minutes and serve. *If you don’t want the edges of the lasagna noodles to be crunchy, cover the ramekins with foil before baking.