Homemade Mini Lasagnas

• Meat

  • 1 lb Ground meat, cooked and fat

• Produce

  • 8 Basil, large leaves

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 Tomato sauce

• Baking & Spices

  • 1 1/2 cups Flour
  • 1 tbsp Salt

• Dairy

  • 2 1/2 cups Mozzarella, grated
  • 2 cups Parmesean cheese, grated
  • 1 Ricotta

• Other

  • 8 Medium sized ramekins

Found on ahappyfooddance.com

Ingredients

• 1½ cups flour
• 2 eggs
• 1 tablespoon salt
• Ricotta
• Tomato Sauce
• 2½ cups grated mozzarella
• 2 cups grated Parmesean cheese
• 1 lb ground meat, cooked and fat drained
• 8 large basil leaves
• 8 medium sized ramekins

Directions

• 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!