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!
Servings: 4 servings
- 1 tbsp olive oil
- 1/2 cup ricotta cheese
- 1 cup oven ready 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
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.
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 oven for 15-20 minutes until lasagna noodles are al dente and cheese is melted. Remove from oven, top with fresh basil and serve.
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