This Individual Ramekin Lasagna is made with high quality ingredients and is perfect single serve recipe for dinners throughout the week or for serving at your next dinner party!
Ever since I heard my husband say “this is the best lasagna I’ve ever had” in Italy last summer, I knew I had some work to do. I’m happy to report that I officially have a recipe that has taken the # 1 spot on his list and am so excited to share it with you.
Individual Ramekin Lasagna
What you’ll need:
- Avocado Oil or Olive Oil
- Ground Meat (optional)
- Marinara Sauce
- Garlic
- Onion
- Lasagna Noodles
- Zucchini
- Ricotta
- Spinach (optional)
- Egg
- Shredded Parmesan
- Italian Seasoning
- Salt & Pepper
- Shredded Mozzarella
Click here for the ramekins I have and use!
DIETARY NOTES
This recipe is made with real ingredients and fits seamlessly into the following dietary needs when using the products/brands (or ones that are similar) listed in the recipe:
- gluten free
- grain free (omitting lasagna noodles and using only zucchini)
- dairy free (using dairy free cheese alternatives)
- refined & added sugar free
- vegan (omitting meat and using dairy free cheese alternatives)
- vegetarian (omitting meat)
- nut free (using dairy cheeses)
- soy free (using dairy cheeses)
As always, be sure to read ingredient labels to ensure that the ingredients you are using meet your specific needs!
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
FOLLOW ALONG!
Be sure to follow me on Instagram and TikTok to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Individual Ramekin Lasagna
Equipment
- 4 Ramekins
Ingredients
Sauce
- 2 tbsp avocado oil or olive oil
- 1 lb ground beef, turkey or sausage (optional)
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1 small sweet onion, diced
- salt and pepper, to taste
Noodles
- 4 lasagna noodles
- 4 zucchini slices
Spinach Ricotta Mixture
- 1 cup ricotta
- 1 egg
- 1-2 cups spinach, chopped fine
- 1 cup shredded parmesan
- 1 tsp Italian seasoning
- 1 tsp salt
- ½ tsp pepper
- 1 ½ cup shredded mozzarella
Instructions
Sauce
- In a pan on the stove, add avocado oil or olive oil and add in your meat (if using). Break up the meat into small pieces.
- Once the meat is browned, add in the onion, garlic and marinara sauce. Season with salt and pepper, to taste.
- Simmer for 20 minutes, stirring occasionally.
Noodles
- Add 4 lasagna noodles to a flat bowl or pan and cover completely with hot water. Allow to sit for 20 minutes.
- Note that you may want to rinse your noodles after if using gluten free to remove some of the starch.
- Using a mandoline (or very carefully with a knife), cut 4 thin slices of zucchini.
- Lay the zucchini out on a towel and sprinkle with salt to "sweat" the zucchini aka bring out the moisture. Sit for 20 minutes then pat down completely with a towel.
- Cut the lasagna noodles in half then cut the zucchini slices in half.
Ricotta Spinach Mixture
- Add all of the ricotta spinach mixture ingredients listed above (aside from ½ cup of the mozzarella) in a bowl and mix until completely combined.
Assemble the Lasagna
- Preheat the oven to 375℉.
- Place 4 ramekins on a baking sheet then add ~¼ cup of the sauce into the bottom of each.
- Next, place one half of the lasagna noodle on top.
- Spoon and spread out ~¼ cup of the ricotta mixture over the top, then sprinkle some mozzarella over it.
- Lay down 2 half slices of the zucchini on top of the cheese.
- Next, layer the rest of the sauce followed by a lasagna noodle half, the remaining ricotta mixture and half of the remaining mozzarella.
Bake
- Cover the ramekins with the lids and bake for 30 minutes.
- After 30 minutes, remove the lids, add the remaining mozzarella and bake for 15 minutes uncovered.
- Allow to cool slightly and enjoy right away!
Notes
- If you’d like to omit the meat, feel free to do so.
- You can swap the noodles for zucchini slices if desired.
- If you can’t have dairy in your diet, simply swap for dairy free alternatives you enjoy.
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