I made some (to be super humble) kickass homemade ravioli the other night. Noodles from scratch, slow simmerer sauce with tomatoes that were being neglected on the counter, and an asparagus and ricotta filling. While they took 2 hours to make, and maybe 3 minutes to eat, they were totally worth it.
There were some leftover bits from this whole production and being the thrifty hipster I am, worked up something equally as delish for a second meal….
We all have that box of lasagna noodles that sits in the cupboard only 1/3 full, right? Because just like that stupid hot dog to hot dog bun ratio (it’s a conspiracy!) you just don’t need that many noodles for a batch of lasagna. So. This is what I did.
Slap everything together after you’ve boiled your noodles and bake in those little loaf pans.
Bake at 375° for 40 minutes or so and boom. Badass leftover mini lasagnas.