Lasagna that looks like muffins will win you over because they are easy to transport and serve on the lawn, but they retain all the taste of those on the pan!
The single portion lasagna they are an easy and nice idea for yours packed lunches. A portioned first course (therefore convenient to eat on the grass), also excellent when eaten cold.
Muffin mold
To prepare single portion lasagna you can use one muffin mold or of the aluminum molds disposable.
In this way you will get small portions of lasagna to take with you wherever you want and you can also have fun in stuff them in different ways if you want to dare with imaginative and light fillings for the summer and offer everyone their favorite taste.
The pasta for lasagna
To avoid that these mini lasagna remain very dry, you should use one fresh egg pasta to be cooked in boiling water because the ready-to-use lasagna sheets do not have a good yield if they are poorly seasoned.
You can also prepare the dough at home and the proportions are very simple to remember: 100 g of flour for an egg.
Single portion lasagna: how to prepare them
To prepare single portion lasagna first cut out the fresh sheets for many lasagna 10 cm squares each side and cook them in boiling water for a few minutes.
Drain and season with a drizzle of oil without breaking them.
Brush the aluminum molds or the muffin mold with some bechamel and then lay the first layer of pasta on the bottom. Continue with a spoonful of ragù, some cube of mozzarella, a dusting of parmesan and again bechamel and continue with other pasta and then with other seasoning for other layers to close the mold with the last quarter of pasta, a little bechamel, ragu and parmesan.
bake at 200 ° for about 15-20 minutes, until the surface of the lasagnette is golden.
You can also freeze them, both raw and cooked.
variants
In the same way you can prepare many other types of single portion lasagna, for example with salmon and zucchini, or with spinach and ricotta, or with mushrooms or with a mixed vegetables.
They are obviously delicious freshly baked, but also cold they are a great idea for a summer lunch.
Lasagna without cooking
To avoid turning on the oven in summer, we suggest a very fresh and light idea: use the carasau bread instead of the egg pasta.
Just soften it slightly with vegetable broth or with water and then arrange it in layers in the molds, stuffing everything with ricotta and dried tomatoes in oil. You can add del pesto to give a little more taste, or gods toasted pine nuts for a little crunchiness.
Once the lasagna is ready without cooking, put it back in fridge until it's time to consume them. Then just remove them from the mold and serve them.
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