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Tuscan Inspired Lasagna in Ramekins

Course Dinner
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Candi Elm


  • Meat Sauce
  • 8 uncooked lasagna noodles
  • 1/4 cup diced onions optional
  • 2/3 lb of ground beef
  • Big pinch of salt
  • 1 TB oregano
  • 2 cloves garlic
  • 2 Cups Bertolli tomato and basil sauce
  • 1 pinch of sugar optional
  • Pinch of red pepper flakes
  • 1 -2 TB of fresh lemon juice optional
  • Cheese Filling
  • 2 cups Ricotta Cheese
  • 1/4 cup Parmesan Cheese
  • 2 Cups Mozzarella divided
  • 1/2 TB of oregano
  • Pinch of cayenne pepper
  • Pinch of nutmeg
  • Fresh Basil to Garnish
  • salt and pepper to taste


  • Cook the noodles according to package directions but reduce cooking time by 1 minute, drain the noodles and put them in a bowl with cool water to stop cooking time and keep from sticking.
  • In a large skillet brown the ground beef with (browned onions) Drain, add oregano, garlic, and red pepper flakes
  • Add the tomato sauce to it. Let simmer covered on low with lid for 20 minutes.
  • When the sauce is finished add either lemon juice or sugar to taste. The lemon will bring out the flavor. After add any salt and pepper to taste.
  • In a bowl, add 1/2 of mozzarella cheese, ricotta cheese, and Parmesan cheese. Cayenne Pepper, Oregano and nutmeg.
  • Mix well.
  • Heat oven to 375 degrees.
  • Lightly spray ramekins with cooking spray and place on a cookie sheet covered in aluminum foil.
  • Lay One lasagna noodle across the dish, and place another noodle the opposite way. As shown in pictures.
  • Next add a spoonful of meat sauce, then cheese, cross the top noodle over sauces. Next repeat the sauce and cheese and cover with the next noodle. Add remaining sauce on top and place the remaining mozzarella cheese on top. Bake for 20 minutes. Let cool for 5 minutes Add Fresh Basil on top.