Goldilocks Lasagna

Goldilocks Lasagna Originally uploaded by Rich Terrell I was working out and watching the Food network today (bad combo - the combination of the food channel and the workout makes me hungry beyond belief). One of the recipes was a Lasagna, and I had an inspiration to make single serve lasagnas for dinner. I went to Kroger and started throwing familiar ingredients in the cart that I knew would work out OK, even without working from an actual recipe. The beautiful thing about Lasagna is it's really hard to make a bad one. Some are better than others, sure, but there's nothing tricky about them. I called the end result "Goldilocks Lasagnas" because, well, they're just the right size. Here's how I made them. Ingredients: 12 Lasagna Noodles 1 lb Italian Sausage links 26oz jar of pasta sauce (I used a simple tomato and basil sauce) 16oz Ricotta cheese 2 cups shredded Mozzarella cheese 1/4 cup shredded Parmesan, plus extra for topping 2 large eggs 1/2 cup chopped fresh basil 1. Preheat the oven to 350 degrees. Line a large cookie sheet with foil. 2. Spray the inside of (8) 4 inch ramekins with cooking spray. 3. Cook the lasagna noodles according to package directions and drain on wax paper. 4. Brown the Italian Sausage in a large saute pan over medium-high heat, stirring to crumble. 5. Add the jar of sauce to the crumbled sausage and simmer for about 10 minutes. 6. Meanwhile, mix all of the cheeses and the two eggs in a large bowl. Fold in the basil. Build the individual lasagnas like so: Put about a tablespoon of sauce in the bottom of each ramekin. Cut a piece of lasagna noodle (a 4" cookie cutter helps loads here for uniformity) and place in the bottom of the bowl. Put a dollop of the cheese mixture and another spoonful of sauce on top. Do that again and then top with a final piece of lasagna noodle. Put a little sauce, a sprinkle of Parmesan and a drizzle of olive oil on top of each ramekin. Place the individual lasagnas evenly spaced on a cookie sheet, and cover with a piece of foil. Bake for 25-30 minutes, removing the foil for the last 5 minutes. Let rest for 5 minutes and then serve with a salad and fresh bread. Yum!