Super Easy Mini Vegetable Lasagna Cups
Print Recipe
5 from 1 vote

Super Easy Mini Vegetable Lasagnas

These Super Easy Mini Vegetable Lasagna Cups are such a cute individual serving size version of everyone's favourite comfort food, lightened up!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 4 servings
Calories: 405kcal

Ingredients

  • 1 tbsp olive oil
  • 1/2 cup ricotta cheese
  • 1 cup lasagna noodles, broken up
  • 1/2 each red and 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
  • 3/4 cup tomato sauce
  • 1/2 cup mozzarella cheese, grated
  • 1-2 tbsp chopped fresh basil

Instructions

  • Preheat the Panasonic 3 in 1 Steam Oven to 350 F. Grease 4 ramekins with olive oil. In a medium-sized bowl, mix tomato sauce with salt and pepper. Set aside.
  • Divide remaining ingredients evenly among ramekins, starting with ricotta cheese, then lasagna noodles, veggies and more ricotta. Top with lasagna sheets 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.
  • Bake in the Panasonic 3 in 1 Steam oven for 15-20 minutes until lasagna noodles are al dente and cheese is melted. Remove from oven, top with fresh basil and serve.

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