Mini Lasagna Bowls (for 2) are a delicious Italian meal (they’re easy to make). They’re the perfect size, when you don’t want to make an entire lasagna!
Today I want to share a fun recipe for making individual-sized mini lasagna bowls. A couple of years ago I decided I wanted lasagna to eat, but I didn’t want to make an entire recipe, because it would be way too much for just my husband and I.
I fiddled around in our kitchen until I came up with this “recipe”, which I’ve used several times since! Made in oven-safe ceramic ramekins, the finished mini lasagna bowls are individually sized for a filling meal. This recipe, as written will make enough for TWO mini lasagna bowls, but can easily be doubled or tripled. Here’s how to make them:
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Prepare The Pasta Noodles And Cheese Filling
The first things you will need to do is cook the lasagna noodles and mix together the ricotta cheese filling. Cook six lasagna pasta noodles in boiling salted water according to the manufacturer’s instructions on the box. Once done cooking, drain the lasagna noodles and place them on paper towels in a single layer to finish draining.
To make the cheese filling, combine ricotta cheese, Parmesan, parsley, salt, pepper, garlic powder and oregano In a medium-sized bowl. Stir until these ingredients are fully blended.
Ready To Make Mini Lasagna Bowls
Now you’re ready to build your mini lasagna bowls, one layer at a time! Make sure to use 8 ounce, oven-safe ramekins for this recipe. The key here is to get the right portion size. EACH RAMEKIN will require 3 pasta noodles, 4 generous Tablespoonfuls of pasta sauce, 2 generous dollops of the ricotta cheese mixture, and 3 generous sprinkles of shredded Mozzarella and Parmesan cheese. Plan accordingly… and divide these ingredients well, so you have enough for all the layers.
Spoon a generous Tablespoon of pasta sauce into each ramekin (to cover the bottom). Lay a cooked lasagna noodle on top of the sauce. Top each lasagna noodle with a Tablespoon of pasta sauce. Place a generous Tablespoon of the seasoned riccotta cheese on top of the sauce, and GENTLY spread it out, as much as possible. Sprinkle with some of the shredded Mozzarella and Parmesan cheese.
Building A Second Layer
Place another lasagna noodle (crosswise to the first noodle) on top of the Mozzarella and Parmesan cheese. Add spoonful of sauce, another dollop of ricotta, and then top again with shredded Mozzarella and Parmesan cheese.
The final step is to place the last lasagna noodle in each ramekin (crosswise to the last one). Add a spoonful of sauce, and then top with the remaining Mozzarella and Parmesan cheese. Trim off any extra pasta around the top of the ramekin.
Why trim the pasta? You don’t have too, BUT… If large pieces of the pasta are left sticking up too far exposed, they can get overly browned and crispy while baking. You can use a knife or kitchen scissors to cut off the pasta so it is fairly even with the top rim of the ramekin.
Bake Then Serve The Mini Lasagna Bowls
Bake the mini lasagna bowls in a preheated 350°F. oven for approximately 25 minutes. When done and heated through, the cheese on top should be melted and the sauce will likely be bubbling around the edges. TIP: Place a sheet of aluminum foil or baking sheet under the lasagna bowls in order to catch any sauce that might drip over the top while cooking.
Let the mini lasagna bowls cool for a minute or two before serving, because they will be quite hot. Grab a fork, and dig in… they are really good!
I hope you will consider making these mini lasagna bowls. We really enjoy them, and trust you will, too. Thanks for stopping by, and I sincerely hope you will come back again soon. Have a GREAT day!
Looking For More Recipes Using Lasagna Noodles?
You can find all of my recipes in the Recipe Index, located at the top of the page. I have several recipes that use lasagna noodles you might enjoy, including:
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Mini Lasagna Bowls (for 2) are a delicious Italian meal (they're easy to make). Perfect size, when you don't want to make an entire lasagna!
- ½ cup ricotta cheese , drained
- 2 teaspoons Parmesan cheese , grated
- ¼ teaspoon garlic powder
- ¼ teaspoon dried parsley
- ⅛ teaspoon EACH salt and pepper
- ⅛ teaspoon dried oregano
- 6 lasagna noodles cooked, drained
- 8 Tablespoons spaghetti sauce (generous Tablespoons)
- ⅖ cup shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
Preheat oven to 350°F.
Cook lasagna noodles in salted, boiling water according to instructions on package. Once done, drain in a single layer on paper towels.
Combine ricotta cheese, Parmesan, parsley, salt, pepper, garlic powder and oregano In a medium-sized bowl. Stir until fully blended.
For each oven-safe ramekin: 1st layer- Spoon a generous Tablespoon of pasta sauce into each dish (cover the bottom). Lay lasagna noodle on top of sauce. Top with a generous Tablespoon of sauce. Place a generous Tablespoon of ricotta mixture on top of sauce. GENTLY spread it out, as much as possible. Sprinkle with 1/3 of the shredded Mozzarella and Parmesan cheese.
2nd Layer- Repeat same as first layer-Place another lasagna noodle (crosswise to the first noodle) on top of the Mozzarella and Parmesan cheese. Add spoonful of sauce, another dollop of ricotta, and then top again with 1/3 of shredded Mozzarella and Parmesan cheese.
Final Layer- Place last lasagna noodle in each ramekin (crosswise to the last one). Add a generous spoonful of sauce, and then top with remaining Mozzarella and Parmesan cheese. Trim off any extra pasta around the top of the ramekin.
Bake in preheated 350°F. oven for approx. 25 minutes. When done, cheese on top should be melted and sauce will be bubbly around edges. TIP: Place a baking sheet or aluminum foil under lasagna bowls in order to catch any sauce that might bubble over the top while cooking. When done, let cool for 1-2 minutes before serving. Enjoy!
Here’s one more to pin on your Pinterest boards!