rustic, crispy lasagnas

crispy lasagne

I’ve been thinking about individual lasagnas for a long time because everyone loves the crispy and burnt corner piece and if lasagnas were baked in little dishes, illness they’d be crispy and burnt all around. So, that’s what I was going for. I also had some butternut squash, arugula and prosciutto on hand, so I opted for more of a non-traditional lasagna.

When I took them out of the oven, I was afraid I had over-crisped them and they would be way too difficult to eat. They were super crispy, but I kind of loved them that way. The top layer of the pasta was crisp and chewy like a cracker, and the insides were sweet and salty and sturdy. Now I really want to try it out with more traditional ricotta, red meat sauce and mozzarella lasagnas. Maybe next week.

Rustic, Crispy Mini Lasagnas with Butternut Squash, Arugula & Prosciutto

1 box Whole Wheat, Oven-Ready Lasagna (I like Gia Russa)
16 oz. frozen, cubed butternut squash
12 slices prosciutto
12 oz. baby arugula
Juice of 1 lemon (preferably a Meyer lemon)
1/3 cup buttermilk (or the same amount of plain yogurt)
1 tsp. freshly ground pepper
1 pinch salt
4 oz. Parmesan cheese chunks (shredded or grated would work too)
20 sage leaves

Preheat oven to 400° and grease 4 individual baking dishes. Slice the prosciutto into bite-sized pieces and brown it by sauteeing for a bit to release the smokiness, or by placing the pieces on a cookie sheet under the broiler for 5 – 10 minutes.

In the meantime, heat the frozen squash according to the package instructions — I microwaved mine because I wanted them to retain a lot of their water content. Place the squash in a bowl along with the prosciutto pieces, arugula, lemon, buttermilk, salt and pepper and mix until everything is evenly combined. This will be your lasagna stuffing.

Assemble the lasagnas by spreading a few spoonfuls of the stuffing onto the bottom of each baking dish to form a thin coat. Layer with a piece of uncooked lasagna and repeat until you run out of stuffing. Top everything with a piece of lasagna and then sprinkle with Parmesan. Finally, place 5 sage leaves on each of the lasagnas and cover them loosely with foil. Bake for 20 minutes, then remove foil and bake for 10 more minutes.


  1. This looks sooo good. Your photography is awesome. What camera do you use? I love the crispy parts of the lasagna, so this was really smart.

  2. Thanks :)

    I use a Canon Rebel. Everything before today was shot with the lens that comes with the camera, but my husband bought me a fancy new lens for V-day! I’ll be playing with it very soon…

  3. elizaduckie says:

    I jumped over from Heidi’s [101 cookbooks]comments section to see… Yes, indeedy, I love those crusty bits too — this version sounds and looks devine. Gotta try it-soon. Thanks for the concept, the recipe and the link so I could find it! YUM.

    Looks like I will be hanging around here too from now on…I have a renewed and inspired sense of the joy of cooking [after years of not cooking] after searching out some of the new and fresh looking cooking blogs like yours. So thanks for being here.

  4. Thanks for the lovely comments elizaduckie! I’m glad you stopped by :)

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