Mini Lasagnas

My mom and I simply used our normal recipe for lasagna to make these individual servings. We got this idea from Giada on food network. I hope you enjoy!

• 1 lb lean ground beef
• 1 jar spaghetti sauce
• 2 lasagna noodles per serving (6 in this recipe)
• 15 oz. ricotta cheese
• 2 eggs, slightly beaten
• 1/2 cup Parmesan cheese
• 1 cup mozzarella cheese plus extra for topping
• 2 tbsp parsley
• salt & pepper
• 10-14 oz. oven-safe ramekins

In a skillet over medium-high heat, cook ground beef until done. Add jar spaghetti sauce and reduce heat to low. Simmer 10-15 minutes stirring occasionally. Meanwhile, cook lasagna noodles according to package directions. Drain and set aside to cool. In a medium bowl, mix ricotta cheese, 2 eggs, Parmesan cheese, mozzarella cheese, parsley, and salt & pepper to taste. Preheat oven to 375. Spray ramekins with cooking spray.

In each ramekin place two lasagna noodles crosswise (as shown in picture), then spoon approximately 1/4 cup of meat sauce into ramekin. Next, cover meat sauce with approximately 1/4 cup of ricotta cheese mixture. Sprinkle with extra mozzarella cheese. Fold noodles over and top with a layer of meat sauce and a layer of ricotta cheese mixture again. Top with shredded Parmesan cheese. Bake in oven for 25-30 minutes.