School is out and Summer has begun. The hustle and bustle of the school year is over. Staying up late, swimming, and sleepovers has taken the place of homework, after school activities and early bedtime. I’m especially excited about not having a schedule to keep.
At my house summertime meals mean eating outdoors and having little hands helping in the kitchen. Little hands are meant for little portions. Mini lasagnas are a fun way to get your kids to help out with dinner. Your kids will go crazy because it’s a perfect portion for them, and they made it themselves, with only a little help. Spinach and Cheese Mini Lasagna also gets a little vegetable in their tummies (and there’s nothing wrong with that!).
Check out the recipe below. I guarantee some fun and full bellies!
Spinach and Cheese Mini Lasagna
1 box of lasagna
1 bag fresh spinach
16 oz. Ricotta Cheese
1 16 oz. Bag of Mozzarella Cheese
Grated Parmesan and Romano 1/2 cup
2 Garlic Cloves minced
Fresh Parsley chopped about 1/4 cup
2 tbsp. Italian Seasonings
Salt and Pepper to taste
1 tbsp. butter
4 – 8 oz. Ramekins
Preheat oven at 375 degrees. Butter inside of each Ramekins and set aside on a cookie sheet. Over high heat boil the lasagna noodles and drain. Set aside.
Add couple teaspoons of olive oil in a sautee pan over medium heat. Add in your spinach and half of the minced garlic, salt and pepper to taste. Sautee for a few minutes until all spinach is cooked.
In a bowl, combine Ricotta, Parmesan, Garlic, Italian Seasonings, Parsley, Salt and Pepper.
Next, assemble them. You can refer to the pictures below to see how it’s done.
Place two lasagna noodles in an “X” in a buttered ramekin.
Fill the first layer with the Ricotta mixture and spinach.
Fold one noodle over each other creating another layer. Spoon Ricotta and spinach into the 2nd layer. Fold remaining lasagna noodle over. Top with Ricotta and spinach (as your 3rd layer.) Drizzle with Olive Oil.
Sprinkle with parsley.
Place ramekins on a baking sheet and bake for 20-25 minutes. Cheese will be melted and golden brown.
You can eat right out of the ramekins or let rest five minutes, then gently remove and put on a plate.