Peep's Mini Lasagna
4 Mini Loaf Pans (5-3/4 X 3)
≈ 1-2 servings per pan
Meat Sauce Prep: May substitute sliced meatballs
(May brown meat separately from the sauce)
1/2 - 1 lb. meat (ground beef and/or bulk Italian sausage or combo)
Extra virgin olive oil - just enough to coat the pan
6 lg. cloves Fresh garlic - chopped or grated fine
1 sm. Onion - chopped fine
4 Whole mushrooms - chopped fine (may add mushrooms separately to layers)
All-purpose house blend seasoning
1/2 sauce can (≈14 oz.) Burgundy wine
1 (.25 oz.) plastic box Fresh basil - chopped fine
1 (.25 oz.) plastic box Fresh oregano - chopped fine
1/4 C. Fresh Italian (flat leaf) parsley - chopped fine
Ground hot pepper flakes - to taste
1 (29 oz.) can plain tomato sauce
Heat lg. pan till hot.
Add enough olive oil to coat bottom of pan.
Place mushrooms, onion, garlic and AP Seasoning House Blend to taste in pan.
Cook over medium heat till soft.
Add meat to pan, season, and cook stirring to breaking up meat till it is a small to medium crumble.
Cook till browned and cooked through.
Add sauce, wine, hot pepper flakes and fresh herbs to pan.
Simmer gently till raw taste is gone, stirring occasionally.
Add more wine and/or water to thin if necessary .
Taste and correct seasoning if necessary.
Cheese Filling Prep:
1 raw egg - beaten
1 TBSP. Fresh Italian (flat leaf) parsley - chopped fine
1 (15 oz.) Ricotta cheese
1/4 lb. Mozzarella cheese - shredded
1/4 lb. Parmesan Reggiano & Pecorino Romano cheeses - freshly grated
Salt & Ground pepper - to taste
(10 oz. Frozen chopped Spinach - thawed & squeezed dry - Optional)
In a mixing bowl, add beaten raw egg, parsley, ricotta cheese, mozzarella cheese, Romano cheese, Parmesan cheese, salt, pepper; mix well.
Additional Ingredients for layers:
1/4 lb. Parmesan Reggiano & Pecorino Romano cheeses - freshly grated
1/4 lb. Mozzarella cheese - shredded
1 (9 oz.) box Oven ready (no boil) Barilla lasagna noodles (See note below)
1 - 2 Hard-boiled eggs - peeled and sliced or cubed - Optional
Non-stick cooking spray
Non-stick foil
Note:
May use traditional lasagna noodles:
Bring a large pot of salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Stir frequently. Drain noodles, and rinse with cold water.
To assemble:
Spray the bottom and sides of 4 Mini Loaf Pans (5-3/4 X 3)
Spread a layer of sauce in the pan
Break Oven-ready lasagna noodles to cover the bottom of the loaf pan (it's ok to patch with sm. broken pieces OR cut cooked noodles to fit the pan).
Evenly spread 1/8 of sauce/meat sauce over noodles.
Evenly spread 1/8 of the ricotta cheese mixture over the sauce.
(If using, sprinkle some chopped eggs or mushrooms over the cheese mixture)
Sprinkle with 1/8 of shredded mozzarella, 1/8 of Romano & Parmesan cheese.
Repeat another layer ending with noodles.
Top with remaining sauce, mozzarella, Romano, and Parmesan cheeses.
Place loaf pans on a foil-covered sheet pan.
Place a sheet of non-stick foil or spray regular foil with cooking spray to prevent cheese from sticking (or make sure the foil does not touch the cheese) over all 4 loaf pans.
Note: If you have different additions to some of the pans use basil leaves to mark which is which.
Preheat oven to 375°F (convection bake).
Bake in preheated oven for 30 minutes.
Carefully remove the foil, and bake for an additional 10 minutes or till nicely browned.
4 Mini Loaf Pans (5-3/4 X 3)
≈ 1-2 servings per pan
Meat Sauce Prep: May substitute sliced meatballs
(May brown meat separately from the sauce)
1/2 - 1 lb. meat (ground beef and/or bulk Italian sausage or combo)
Extra virgin olive oil - just enough to coat the pan
6 lg. cloves Fresh garlic - chopped or grated fine
1 sm. Onion - chopped fine
4 Whole mushrooms - chopped fine (may add mushrooms separately to layers)
All-purpose house blend seasoning
1/2 sauce can (≈14 oz.) Burgundy wine
1 (.25 oz.) plastic box Fresh basil - chopped fine
1 (.25 oz.) plastic box Fresh oregano - chopped fine
1/4 C. Fresh Italian (flat leaf) parsley - chopped fine
Ground hot pepper flakes - to taste
1 (29 oz.) can plain tomato sauce
Heat lg. pan till hot.
Add enough olive oil to coat bottom of pan.
Place mushrooms, onion, garlic and AP Seasoning House Blend to taste in pan.
Cook over medium heat till soft.
Add meat to pan, season, and cook stirring to breaking up meat till it is a small to medium crumble.
Cook till browned and cooked through.
Add sauce, wine, hot pepper flakes and fresh herbs to pan.
Simmer gently till raw taste is gone, stirring occasionally.
Add more wine and/or water to thin if necessary .
Taste and correct seasoning if necessary.
Cheese Filling Prep:
1 raw egg - beaten
1 TBSP. Fresh Italian (flat leaf) parsley - chopped fine
1 (15 oz.) Ricotta cheese
1/4 lb. Mozzarella cheese - shredded
1/4 lb. Parmesan Reggiano & Pecorino Romano cheeses - freshly grated
Salt & Ground pepper - to taste
(10 oz. Frozen chopped Spinach - thawed & squeezed dry - Optional)
In a mixing bowl, add beaten raw egg, parsley, ricotta cheese, mozzarella cheese, Romano cheese, Parmesan cheese, salt, pepper; mix well.
Additional Ingredients for layers:
1/4 lb. Parmesan Reggiano & Pecorino Romano cheeses - freshly grated
1/4 lb. Mozzarella cheese - shredded
1 (9 oz.) box Oven ready (no boil) Barilla lasagna noodles (See note below)
1 - 2 Hard-boiled eggs - peeled and sliced or cubed - Optional
Non-stick cooking spray
Non-stick foil
Note:
May use traditional lasagna noodles:
Bring a large pot of salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Stir frequently. Drain noodles, and rinse with cold water.
To assemble:
Spray the bottom and sides of 4 Mini Loaf Pans (5-3/4 X 3)
Spread a layer of sauce in the pan
Break Oven-ready lasagna noodles to cover the bottom of the loaf pan (it's ok to patch with sm. broken pieces OR cut cooked noodles to fit the pan).
Evenly spread 1/8 of sauce/meat sauce over noodles.
Evenly spread 1/8 of the ricotta cheese mixture over the sauce.
(If using, sprinkle some chopped eggs or mushrooms over the cheese mixture)
Sprinkle with 1/8 of shredded mozzarella, 1/8 of Romano & Parmesan cheese.
Repeat another layer ending with noodles.
Top with remaining sauce, mozzarella, Romano, and Parmesan cheeses.
Place loaf pans on a foil-covered sheet pan.
Place a sheet of non-stick foil or spray regular foil with cooking spray to prevent cheese from sticking (or make sure the foil does not touch the cheese) over all 4 loaf pans.
Note: If you have different additions to some of the pans use basil leaves to mark which is which.
Preheat oven to 375°F (convection bake).
Bake in preheated oven for 30 minutes.
Carefully remove the foil, and bake for an additional 10 minutes or till nicely browned.
