Here is another recipe featuring Ramekins! I love using them, and basically am going to make everything I can in them. I like that it makes portions that are perfect for one person, which makes it easier to control how much is made (less wasted leftovers) and easier to store in the fridge or to take for lunch to work, etc. This time I tried making some lasagna in them- and they were delicious, better than lasagna that I usually make in the pan. I didn’t do all of this homemade. Instead of making my own sauce, I just added some stuff to canned spaghetti sauce because I didn’t have enough tomatoes to make my own and I was feeling lazy. I was also feeling slightly lazy when writing this entry. It is 2AM after all, and I usually try to do this early in the day and schedule them for later. So I’m sorry if things don’t make sense!
I made half of mine with meat in the sauce, and half without. I’m not a vegetarian, but I prefer lasagna to be all cheese and sauce and noodles. I also saw a recipe online where this was done with round ravioli noodles- but I couldn’t find any at my local grocery store so I went this route. This is great when paired with garlic bread. The garlic parmesan bread that I made a few weeks ago would be even better.
- Lasagna Noodles
- Jar of spaghetti sauce (your choice)
- Bag of shredded Italian blend cheese
- 1 small container of Ricotta cheese
- 1 tomato
- 1/2 of a medium onion
- 1 teaspoon oregano
- 1 teaspoon parsley
- 1/4 teaspoon minced garlic
- Browned ground beef (optional)
- Grease four ramekins
- Put your meat on to brown if you’re choosing to include it.
- After browning the meat, place it on a plate of paper towels to drain the grease. Set aside.
- Pour the jar of spaghetti sauce into a pot, set the heat on low-medium to start warming the sauce.
- Dice 1/2 of a tomato and 1/2 of an onion. Stir the tomato and onion into the sauce.
- Add the herbs. You can use more or less to taste. I love the taste of herbs. Garlic is also a great additive if you want to add some!
- After stirring in the herbs and the tomato/onion, add the browned meat to the sauce.
- Break 12 lasagna noodles in half. Place them in a small pot of boiling water. The noodles need to be fairly limp to fit into the ramekin- because they’ll have to bend without breaking.
- Add a spoonful of sauce into the bottom of the ramekin.
- Sprinkle some of the shredded Italian cheese on top of the sauce.
- At this point, take two halves of a lasagna noodle and tuck them into the ramekin on top of the sauce and cheese. This is easily done if you make an X shape (which I figured out half way through making these!).
- Spread some of the ricotta cheese on top of the noodles.
- Top the ricotta cheese with more sauce and shredded cheese.
- If needed- add another layer of noodles/cheese/sauce. If you’re close to the top, go ahead to the next step..
- After you have reached the top of the ramekins, cross two of the noodles on top. You can tuck them into the sides and have them pop up- like a lid almost. (Picture after the cut.)
- Tuck some ricotta cheese between the “lid noodles”. Top with a little bit of sauce. Then sprinkle a generous amount of the Italian cheese on top.
- Repeat steps 9-16 until all ramekins are full! (Do as few or as many as you like, but this recipe is for four.)
- Place a baking sheet on the lower rack of the oven, and preheat the oven to 350.
- Set the ramekins on the upper rack of the oven.
- Bake for about 10-15 minutes- until the cheese on top of the ramekins is very brown.
- Remove from the oven and allow to cool.
- Turn them upside down on the plate, and then flip them back over (if you want the cheese on the top). They should slide out easily since you greased the ramekins.
- Serve with garlic bread!
I definitely slept for fourteen hours last night which made me feel super rested! It was nice. So I decided, after my brother told me he wasn’t going to cook the chicken we thawed, to fry it and have a little bit of fun. (I enjoy making things up as I go along. You should try it sometime!) I ended up with a delicious (and huge) stack of chicken tenders that were fried in mesquite deliciousness.
- Bonless, skinless chicken breast
- Pepper, Salt, Mesquite
- Heavy Cream
- Vegetable Oil
- A deep frying pan
- An Oven
First you’ll want to put your oil in your frying pan to get hot. I use less than a half an inch of oil in my pan. Enough, really, to cover half of the chicken when you place it into the pan.
Second, you’ll want to give your chicken a “bath”. I used heavy cream mixed with a little water because we didn’t have milk or eggs. Put your boneless, skinless chicken (mine was cut rather small) into the bath to soak.
Third, mix about half a cup to one cup of flour (depending on how much chicken you have) with some pepper, salt, and mesquite. I rarely measure things (unless I’m baking). Basically I put so much pepper it looked like I had too much and mixed it in. (Maybe a tablespoon or two?) and did the same with the mesquite. I threw in about a teaspoon of salt with it, too.
Fourth, take your bathed chicken and roll it around into the flour. Make sure it is very coated. Place the chicken into the hot oil, close together. Place the lid on the frying pan, and let it sit for a while. Soon the edges will be a very dark brown, at which point you flip your chicken. Keep an eye on it until the other side is equally dark.
I drain mine by putting it on a rack over a pan. A lot of people use papertowels or paperbags. I didn’t have any available.