Individual Lasagnas
Who doesn't like individual portions and meal prep? This lasagna recipe fits the bill. You can eat what you have made and then freeze the extras for a fast meal later.
To make this recipe even easier you could add your favorite jarred pasta sauce.
bonCook tools used: 6-Loaf Tray/Forteez, Perforated Baking Sheet, Eco Chop, Heat Resistant Spatula, Large Round Mold, Octagonal Bonmat, Bonmat, Mini Whisk, FRENCH PANTRY Rosemary, Basil, Thyme Herb Blend
Ingredients
1 lb ground beef
1/2 cup chopped onion
1 (8-oz) can tomato sauce
1 (8-oz) can tomato paste
1/4 cup water
1 T FRENCH PANTRY Rosemary, Basil, Thyme Herb Blend
2 tsp Italian seasoning
1/4 tsp garlic powder
1 (8-oz) cream cheese, softened
1 cup cottage cheese, or ricotta cheese
1/4 cup sour cream
2 eggs, beaten
1/2 (16-oz) pkg. lasagna noodles, cooked and drained
4 ounces sliced pepperoni
2 cups shredded mozzarella provolone cheese blend
1/2 cup grated Parmesan cheese
Instructions
Place the ground beef and onion in the Large Round Mold. Cover with the Octagonal Bonmat and cook until meat is browned, breaking up meat halfway through.
Fold mold in half and drain liquid. Stir in tomato sauce and the next 6 ingredients; cover with the Octagonal Bonmat and return to the microwave for 3 minutes until heated through. Set aside.
Combine the cream cheese, cottage cheese, sour cream and eggs. Stir well.
Place the 6-Loaf Tray on a Perforated Baking Sheet.
Place a small amount of the meat mixture into each well.
Cut Lasagna noodles in half.
Layer with lasagna noodles, cheese mixture, pepperoni, meat sauce and mozzarella cheese.
Repeat layers with remaining ingredients. Sprinkle with Parmesan cheese.
Cover the Tray with a Bonmat and bake for 20-25 minutes. Let stand 5-10 minutes before serving.
* Sprinkle with freshly chopped parsley if desired.
* Bon Tip
I placed the cooked lasagna noodles on the Roul'Pat instead of waxed paper. Use the Kitchen Scissors to cut the lasagna noodles in half.