Personalized size ramekins filled with homemade pasta noodles, spicy Italian sausage, fresh-made tomato sauce and cheese – lots and lots of cheese. This is the best lasagna that you’ll ever eat!
I’m not kidding – nor am I the only person that says this. These will by far, be the best homemade mini lasagnas that you will ever eat.
How could it not be? Homemade pasta, homemade ricotta and homemade tomato sauce… the only thing that wasn’t from scratch was the mozzarella cheese and sausage! I had to draw the line somewhere.
I know, I know – you’re probably thinking who in the world has time for this?! But it’s actually not as bad as it sounds.
I usually have a jar or two of homemade tomato sauce in the fridge. Once I started making my own, I really can’t go back to store bought. It tastes so much better, only requires a few ingredients, and the process is very simple.
The ricotta is super easy to make too! Again, three items and it takes about 20 minutes of active cooking. Most of the time you are just waiting for the curds and whey to separate, which involves no work on your part. This can be made a few days ahead of time too and you can use it for so many things!
And the noodles… ooohhh, the homemade noodles! These noodles just require two ingredients (eggs and flour) and (I’m not going to lie) a little effort on your part to make these happen. But seriously, your taste buds will thank you. I can’t even explain how much more delicious homemade noodles are. And if you make the ricotta and tomato sauce ahead of time, you just have to make the noodles day of.
Once all your ingredients are all set to go, I spread everything out on one table and start my lasagna assembly line.
Always start with a little tomato sauce on the bottom so nothing sticks, then noodles, ricotta mixture, meat and cheese on repeat until your ramekin is full, full to the rim! Add a basil leaf on top and bake till bubbly.
Oh.ma.gawd! Best lasagna ever!
- Add the flour to a wide bowl or pie place and make a well in the center. Crack both eggs into the well and lightly beat, incorporating the flour slowly until the mixture starts to combine.
- Once it becomes difficult to beat, start kneading.
- Knead, adding more flour if necessary to keep the dough from becoming sticky, until the dough is smooth and elastic (about 5 minutes).
- Divide the dough into three balls and cover with a wet paper towel.
- Working with one ball of dough at a time, flatten the ball then roll it through the widest setting on a pasta roller.
- Fold in thirds like a piece of paper, then roll it through the pasta roller again (do this three times). If needed dust the dough with more flour to keep it from sticking.
- Without foldering, run the pasta through the widest setting once more. Adjust the pasta roller to the next-thinnest setting and roll the dough through the machine. Continue this until you are to the third-to-last setting on your pasta roller.
- Repeat with the remaining balls of dough, laying the sheets of pasta on dishtowels and dusting with flour to keep from sticking.
- Bring a large pot of water to a boil, then add 1 tablespoon salt.
- Drop each pasta sheet in the boiling water for 30 seconds, then remove it and lay on a fresh dishtowel to dry.
- Spread 1-2 tablespoons of the tomato sauce on the bottom of each ramekin. Mix remaining pasta sauce with ricotta cheese.
- Add a layer of pasta noodles, cutting as necessary to fit in the ramekins.
- Over the noodles spread 2-3 tablespoons of ricotta mixture.
- Add a layer of the cooked ground meat.
- On top of the meat, add approximately ¼ cup cheese.
- Add another layer of noodles, repeating the layers as instructed above ending with a cheese layer.
- Top each ramekin with a fresh basil leaf and cover with foil.
- Set all the ramekins on a sheet pan and cook in a 350 degree oven for 30 minutes, removing the foil at about 20 minutes or when the lasagnas start to bubble.
- The lasagnas are finished when the tops are golden brown and bubbly.
- Let cool 5 minutes (they will be very warm) and serve!