Individual Portion (Mini) Eggplant Lasagna
I read about these small portion lasagnas the cooking for two issue of the Cooks Illustrated magazine. They baked the lasagna in a small loaf pan rather than a traditional pan. Since, I only cook for myself, that recipe looked interesting. I wanted to make a mini lasagna. The recipe was for a spinach white lasagna, and it had some béchamel as a sauce. That’s starting to get complicated. My recipe is going to be an eggplant lasagna.
I started with the sauce. I diced up some green, peppers, onions, and carrots which I sautéed in olive oil with some garlic. Once that was nice and tender, I added some chopped whole tomatoes and some tomato sauce. I let this simmer down. Adding some salt for taste.
I had some ricotta which I mixed with an egg, dried basil, and oregano. This is the cheese layer. Maybe I should’ve mixed some parmesan in here.
Once all this was done. I started to build my mini loaf pans with a lasagna. Easy bake lasagna noodles, the ricotta mixture, eggplant, then the tomato sauce. I was able to only put 2 of these layers in one mini loaf pan. I topped it off with some more tomato sauce; perhaps I should’ve put some cheese here, too.
I bake it in my oven pre-heated to 350 degrees for 25 minutes. Actually, it’s baking right now so I’ll let you know how it goes.
