Classic comfort meets modern simplicity in these individual ramekins filled with rich, slow-cooked lasagna.
Ingredients:
9 lasagna noodles, uncooked
1 lb ground beef
1 small onion, diced
3 cloves garlic, minced
1 jar (24 oz) marinara sauce
1 tsp Italian seasoning
Salt and pepper to taste
1 ½ cups ricotta cheese
1 egg
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Cooking spray or butter for greasing ramekins
Directions:
In a skillet over medium heat, cook ground beef with onion and garlic until browned. Drain excess fat. Stir in marinara sauce, Italian seasoning, salt, and pepper. Let simmer for 5 minutes.
In a small bowl, mix ricotta cheese with egg and a pinch of salt.
Break uncooked lasagna noodles into pieces to fit ramekins.
Spray or grease 6 oven-safe ramekins.
In each ramekin, layer: meat sauce, noodle pieces, ricotta mixture, mozzarella. Repeat layers until ramekin is full, ending with mozzarella and a sprinkle of Parmesan.
Place ramekins in a crockpot with a bit of water at the bottom (about ½ cup). Cover and cook on LOW for 4–5 hours or until noodles are tender and cheese is bubbly.
Carefully remove ramekins. Let rest 10 minutes before serving. Garnish with fresh parsley.
Prep Time: 20 minutes | Cooking Time: 5 hours | Total Time: 5 hours 20 minutes
Kcal: 490 kcal | Servings: 6 servings
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