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Super Easy Mini Vegetable Lasagna Cups
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4.67 from 6 votes

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
Course: Main Course
Cuisine: Italian
Keyword: cheese, lasagna noodles, mini lasagna, ricotta cheese, tomato sauce
Servings: 4 servings
Calories: 405kcal
Author: Taylor Stinson


  • 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 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.
  • 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