These Super Easy Mini Vegetable Lasagna Cups are such a cute individual serving size version of everyone’s favourite comfort food, lightened up!

Step 1 Preheat the oven to 400 F. Grease 4 ramekins with olive oil. In a medium-sized bowl, mix tomato sauce with salt and pepper. Set aside.

Step 2  Divide remaining ingredients evenly among ramekins, starting with ricotta cheese, then lasagna noodles, veggies and more ricotta. Top with more lasagna noodles and pour a bit of tomato sauce over top (you can also add in a bit of tomato sauce before AND after you put on the top layer of lasagna noodles) Add grated mozzarella cheese to top of each ramekin.

Step 3  Bake in the oven for 15-20 minutes until lasagna noodles are al dente and cheese is melted. Remove from oven, top with fresh basil and serve.

Storing and Reheating You can store these mini lasagna cups in the fridge up to 5 days – sprinkle a bit of water overtop before reheating, then reheat on high in the microwave for 2-3 minutes, gently stirring halfway through to encourage even heating. These lasagnas make the perfect leftovers, and you can reheat right in the ramekins!

Freezing this Recipe You can freeze these right in the ramekins covered with foil or plastic wrap up to 3 months. You can reheat in the oven right from frozen at 375 F for 30-40 minutes. You can also defrost in the fridge overnight then reheat the same way you would the leftovers as stated above.