2 1/2 cups ricotta cheese
1 1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup parm cheese
1/4 cup parsley
4 cooked lasagna noodles
1 tablespoon olive oil
1/2 cup diced onion
1 pound ground beef or sausage (or you can use a combination of both)
2–3 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 tablespoon Italian Seasoning
salt and pepper to taste
extra grated parmesan cheese for topping
fresh basil for garnish (optional)
Mix the ricotta cheese, salt, pepper, egg, parsley and parmesan cheese together in a small bowl.
Add the oil to a large skillet over medium heat, then add the onion.
Cook the onion for 5 minutes until softened, then add the garlic. Stir and cook for one minute, being careful not to let the garlic burn.
Add the beef or sausage and break up with a spoon. Cook until no pink remains then drain and return back to the skillet.
Pour in the tomatoes, add the Italian seasoning, salt and pepper and stir.
Cook over low heat, partially covered for 20 minutes.
Preheat the oven to 400 degrees.
Place the noodles on a board and add about 1/4 cup of the ricotta mixture to each noodle, spreading evenly to cover.
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.
Place some sauce in the bottom of each ramekin, just enough to cover the bottom.
Roll up the noodle carefully, some sauce and cheese will ooze out but just keep rolling. Add the roll to the ramekin on it’s side as shown.
Cover with parmesan cheese and place on a sheet pan.
Repeat with the other 3 ramekins.
For a crunchy noodle topping, bake as is. For a soft lasagna roll cover with foil then bake for 25 minutes.
Add shredded mozzarella cheese on top of these lasagna cups too! If you do, don’t cover as the cheese will all stick to the foil.
You can make these ahead of time and freeze them, or keep them in your refrigerator for a day or two. If frozen, add 8-10 minutes to the cooking time.
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