Tuesday, February 17, 2015

Individual Baked Lasagnas

When I told my number two son that I was making Lasagna Soup, he turned up his nose. Uck, mom, lasagna is not supposed to be soupy.  He's right, it isn't, so I am taking the liberty of adapting and changing the name of this recipe, first spotted on the Center Cut Cook blog to what it really is, individual baked lasagnas. While it is made in a stock pot, ladled into individual soup bowls, topped with cheese and baked a la French Onion Soup, it is more of an Italian baked casserole than it is a soup. I love lasagna, but, oh the trouble it is to make!  All of that parboiling and stacking is just too much work. This version is easy to prepare, fun to eat, and oh, so delicious. It freezes beautifully, so if, like me, you are only serving two, you will have much to look forward to in your future.

Individual Baked Lasagnas
Adapted from Center Cut Cook

1 tablespoon vegetable oil
6 ounces ground Italian Sausage
6 ounces ground chuck
1 yellow onion, diced
4 button mushrooms, diced
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1- 28 oz. can fire roasted, diced tomatoes
1/2 pound rotini pasta
3 heaping tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

1/2 cup cottage or ricotta cheese
1/2 cup freshly shredded Parmesan cheese
2-1/2 cups mozzarella cheese, shredded

In a large stock pot, heat the oil on medium heat and cook the Italian Sausage and ground chuck, (breaking it apart as it cooks with a wooden spoon) until done. Remove meat to a paper towel-lined plate and allow to drain; set aside.

Add the onion and mushrooms to the stockpot and sauté until soft. Then add garlic, and cook for a minute or two, stirring constantly to prevent the garlic from burning.  Stir in the red pepper flakes and cook for a minute more.

Stir in chicken stock, diced tomatoes, uncooked pasta, tomato paste, oregano, basil, salt, and black pepper. Bring to a boil, then reduce the heat to medium-low. Add the meat mixture back in and allow to simmer for about 30 minutes.

Preheat your broiler on high. Make the cheese topping by combining cottage or ricotta cheese, Parmesan cheese, and mozzarella cheese.
To serve, spoon about 1-2 cups of lasagna into individual oven safe bowls. Spread some of the cheese mixture over the top and broil until the cheese is melted and bubbly.

Serves about 6.

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Mae Travels said...

You need to discover no-boil lasagne... it's really easy to handle (like not hot when you layer it) and basically, it cooks in the sauce. Better if you let the casserole stand for an hour before baking.

Alternately, I've seen lasagne cups like yours using won-ton skins as the "pasta"... ingenious! So many ways to solve a problem!

best... mae at maefood.blogspot.com


This recipe looks awesome! I have cute little individual square bowl I can make this lasagna on, so thanks for sharing dear Patti.
Have a great week hon.

Tammy Doucette said...

This looked delicious. I'm gonna try this soon.

Miz Helen said...

Patti, this will be a great recipe for entertaining and delicious! Hope you are having a great week and thanks so much for sharing your post with Full Plate Thursday.
Come Back Soon!
Miz Helen

Deborah@Green Willow Pond said...

Pattie, this looks so deliciously cheesy! Yum! My mouth is watering now.
Thank you for sharing it at What We Accomplished Wednesdays. Have a great week!

Blessings, Deborah

CJ Huang said...

I love these individual lasagnas! (And I'm glad to see you back at Five Friday Finds!) Thanks for stopping by and sharing this on Five Friday Finds! I'm looking forward to what you share this week. :)