This beautifully proportioned take on a home -made classic is so simple and easy to make. Just line the wells of the pan with pasta and fill it with sweet Italian sausage, a variety of cheeses, and tomato sauce. Lasagna has never tasted so good! The portability of these mini lasagnas makes them perfect for neighborhood potlucks or any time you’d like to share a delicious lasagna without all the mess!
For the Sausage
12 ounces (340 g) sweet Italian sausage, casings removed
7 ounces (200 g) provolone cheese, cut into ¼-inch (6-mm) dice
1½ cups (175 g) shredded mozzarella cheese
For the Ricotta Filling
3 cups (450 g) whole-milk ricotta
2 large eggs, slightly beaten
1 to 2 tablespoons dried Italian herb blend, or a combination of oregano, thyme, savory, chervil, and rosemary
2 tablespoons chopped fresh basil leaves or 2 tablespoons basil paste from a tube
3 medium cloves garlic, crushed to a fine paste, or 2 tablespoons garlic from a tube
Pinch each kosher salt and freshly ground black pepper
For the Assembly
3 cups (800 g) store-bought tomato sauce
Nonstick cooking spray, for the pan
24 lasagna noodles
3 cups (300 g) grated Parmesan cheese
Make the sausage
In a medium nonstick skillet over medium heat, cook the sausage, breaking it up with a wooden spoon, until it is browned and crumbled, about 12 minutes. Transfer the sausage to a large bowl to cool slightly, then add the pro - volone and mozzarella and toss to combine. Set aside.
Make the Ricotta Filling In a large bowl, combine the ricotta, eggs, herb blend, basil, garlic, and salt and pepper. Set aside.
Assemble and Bake the Lasagnas
Preheat the oven to 350°F (175°C) degrees.
Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente, about 10 minutes. Drain the noodles, rinse them under cold water, and drain them again.
Spray the wells of two 12-well classic cupcake pans with nonstick cooking spray. Lay one lasagna noodle evenly over each well and press down to form a cup for the fillings. Layer 2 tablespoons of the sausage mixture, 2 tablespoons tomato sauce, and 2 tablespoons ricotta filling in each well.
Fold one end of each noodle over to seal in the fillings and top it with 2 more tablespoons of sauce. Fold the other end of the noodle over to seal, and sprinkle 2 tablespoons of Parmesan over each lasagna. Bake until golden and bubbling, about 35 minutes.
Let the lasagnas cool in the pan for 10 minutes, then loosen the sides of each lasagna with a table knife and invert the lasagnas onto a sheet pan. Serve the lasagnas individually, right side up. Store the lasagnas in an airtight container in the refrigerator for up to TK days. Reheat at 350ºF (175ºC).