Mini Lasagna

Layered, Tender, and Quietly Festive

There is something quietly ingenious about miniaturizing a dish that was always meant to gather people. Lasagna, in its full form, asks for time and a long table. This version asks only for a little patience and a muffin tin — and in return, it offers all the same warmth in a single, holdable bite. The layers are still there. The ritual is still there. It's the kind of thing you make when you want the room to feel abundant without making the evening feel like a production.

Ingredients

• 6 sheets filo dough
• 1/4 cups Alessi Extra Virgin Olive Oil
• 1/2 pounds ground beef
• 1 1/2 cups Alessi Smooth Marinara Sauce
• 1 cup ricotta cheese
• 1 egg, beaten
• 1/2 teaspoons Alessi Garlic Puree
• 1/4 cups grated Parmesan cheese
• 3 tablespoons parsley, chopped
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 400.
2. In a saucepan, brown ground beef and drain excess liquid.
3. Add marinara sauce and heat through.
4. In a bowl, combine ricotta, egg, garlic, Parmesan, and parsley.
5. Brush one sheet of filo dough lightly with olive oil then cut sheet into 8 equal squares.
6. Layer 4 squares on top of each other and place 4 squares into a muffin tin cup, pressing into bottom and sides.
7. Repeat with remaining filo dough squares so all 12 muffin cups each have 4 squares of filo dough.
8. Fill filo cups with ricotta then top with ground beef sauce.
9. Sprinkle mozzarella on top and bake for 10-12 minutes.
10. Let cool slightly before gently removing from muffin cups.