Super Easy Mini Vegetable Lasagna Cups
These Super Easy Mini Vegetable Lasagna Cups are such a cute individual serving-sized version of everyone’s favourite comfort food.
Servings: 4 servings
Calories: 405kcal
Ingredients
- 1 tbsp olive oil
- 1/2 cup ricotta cheese
- 1 cup oven ready lasagna noodles, broken up
- 1 red or yellow pepper, diced
- 1/2 cup mushrooms, sliced
- 1/2 cup broccoli, chopped
- 1/2 cup zucchini, chopped
- 1/2 tsp each Salt & pepper to taste
- 1 cup pasta sauce
- 1/2 cup mozzarella cheese, grated
- 1-2 tbsp chopped fresh basil
Instructions
- Preheat the oven to 400 F. Grease four (8 oz/1 cup sized) ramekins with olive oil.
- Divide fillings evenly among ramekins, starting with ricotta cheese, then lasagna noodles, veggies and more ricotta. Top with more lasagna noodles and pour a bit of pasta sauce over top (about 1/4 cup's worth). Add grated mozzarella cheese to the top of each ramekin.
- Bake in the oven for 20-25 minutes until lasagna noodles are al dente and cheese is melted. Remove from oven, top with fresh basil and serve.
Video
Notes
Add in different veggies like carrots, celery, cauliflower and red onion.
Store the leftovers in the fridge for up to 5 days. Sprinkle some water over top then reheat in the microwave for 2-3 minutes.
Freeze these lasagna cups right in their ramekins for up to 3 months. Reheat from frozen in the oven for 30-40 minutes at 375° F.
Nutrition
Calories: 405kcal | Carbohydrates: 50g | Protein: 19g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 35mg | Sodium: 201mg | Potassium: 243mg | Fiber: 4g | Sugar: 4g | Vitamin A: 850IU | Vitamin C: 38mg | Calcium: 300mg | Iron: 2.5mg