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1
Heat onion in a pan over medium heat with a little olive oil.
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2
Sprinkle with thyme and salt to season and help sweat.
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3
After a couple of minutes, stir in garlic, peppers, mushrooms, zucchini.
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4
and season with a little salt, pepper, and fresh oregano.
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5
Cook until veggies are softened and onions are translucent.
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6
Remove from pan and set aside.
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7
Adding more oil if necessary, cook meat over medium heat.
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8
Season with salt (1/2 tsp), pepper (1/8 tsp), and basil (1/2 tsp).
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9
Cook until no longer pink and remove from heat.
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10
In a small bowl, stir together ricotta, parsley, 1/4 tsp salt, 1/8 tsp pepper,
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11
egg, and about 1/4 cup mozzarella (the remaining 1/2 cup is for the topping).
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12
Set aside.
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13
Lightly grease four ramekins with olive oil and spread a little sauce on the bottom of each (to keep the noodles soft during baking).
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14
Using two (pre-boiled) lasagna noodles, make an X in each ramekin.
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15
Put a spoonful of sauce in each X (about 1 tbsp).
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16
Put a spoonful of meat on top of sauce.
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17
Cover meat with one flap of the noodle X.
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18
Top with a spoonful of the veggie mixture.
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19
Fold over another side of the X.
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20
Top with a spoonful of the ricotta mixture.
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21
Fold over the third flap and top with about 1/2 of the remaining mozzarella cheese (about 1/4 cup).
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22
Fold over the last flap so it sits just over the cheese.
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23
Top with sauce, making sure to spread it evenly around the sides and top (without it dripping over the sides, but instead dripping down the insides of the ramekins).
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24
Top with remaining cheese.
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25
(I added a little more at the end of baking, too).
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26
Bake at 375 degrees in a baking dish for about 40 minutes.
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27
Using a spoon, gently remove each mini lasagna from the ramekins.
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28
(they should come out easily).
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29
Serve with garlic bread and enjoy!
