Individual Lasagna Recipe

Preheat the oven to 375 degrees F.
Carefully break each noodle in half and dice the onion.
Fry the onion and ground beef in a medium skillet for a few minutes until beef is browned, breaking up any clumped meat. Drain and return to the pan.
Add in the garlic, oregano, basil, salt and pepper. Stir in the marinara sauce and simmer over low heat for 5 minutes.
At the same time, in a small bowl, whisk together the egg, ricotta and parmesan.
In the bottom of two individual 18.6 ounce oval oven safe baking dishes, place about 1/3 of the meat sauce across the bottoms, divided evenly.
Top the sauce with a half noodle in each dish.
Spread the ricotta mixture over the noodles in each dish, divided evenly.
Then top with another 1/3 of the meat sauce mixture, divided evenly.
Add another half noodle to each dish.
Pour on the remaining 1/3 of the sauce, divided evenly.
Layer the shredded mozzarella, or the mozzarella slices, over the sauce in each dish, divided evenly.
Loosely tent the dishes with foil and bake for 40 minutes.
Remove foil and bake another 10 minutes, allowing cheese to brown.
Let cool for about 15 minutes before serving.
Serve on cork trivets or pot holders to protect surfaces. Be careful, they will still be very hot!