Mini Vegetarian Lasagnas Recipes

MINI VEGETARIAN LASAGNAS

Mini Vegetarian Lasagnas image

While I do love to make a large lasagna for a crowd, baking individual portions in a muffin pan is a fun, convenient way to meal prep for the week and freeze what you don't use. This vegetable lasagna is a lighter alternative to the meat-based versions but still packs great flavor.

Provided by Stuart O'Keeffe

Categories main-dish

Time 1h15m

Yield 12 servings

Number Of Ingredients 14

Ingredients

Nonstick cooking spray
2 medium sweet potatoes, peeled and sliced into 1/4-inch-thick rounds
2 teaspoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 cups ricotta
1 cup grated Parmesan
One 28-ounce can San Marzano tomatoes
1 teaspoon red pepper flakes
2 cloves garlic, minced
1/2 cup lightly packed basil leaves, chopped
12 no-boil lasagna noodles
2 medium zucchinis, thinly sliced
4 cups shredded mozzarella

Steps:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Spray a 12-cup muffin tin or two 6-cup muffin tins with cooking spray.
Toss the sweet potatoes with the oil, salt and black pepper in a medium bowl. Lay the slices on the prepared baking sheet and roast until softened, about 15 minutes. Remove and let cool.
Meanwhile, mix the ricotta and Parmesan together in a medium bowl and set aside. In a blender, combine the tomatoes, red pepper, garlic and basil and blend until smooth. Set aside.
To assemble the lasagnas, spoon a teaspoon of sauce into the bottom of each muffin cup. Break the noodles into pieces about the size of the muffin cups; place a piece into each cup. Top each with a teaspoon of the ricotta mixture, a sweet potato round, a zucchini slice, some tomato mixture and a sprinkle of mozzarella. Repeat the layers again.
Cover the pan or pans with foil and bake for 20 minutes. Remove the foil and bake until the cheese browns, 10 to 15 minutes longer. Cool 10 minutes before servings.

QUICK AND EASY MINI-LASAGNA

Quick and Easy Mini-Lasagna image

I love this, its just like lasagna. It uses mafalda (those little lasagna noodles) and is layered just like regular lasagna. Yummy.

Provided by mommyoffour

Categories One Dish Meal

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 lb bulk Italian sausage
48 ounces pasta sauce, any flavor
6 cups cooked mafalda noodles (mini lasagna noodles)
6 ounces mushrooms
15 ounces ricotta cheese
1/2 cup parmesan cheese
1 tablespoon chopped fresh oregano
2 cups shredded mozzarella cheese

Steps:

Cook sausage in skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain.
Add pasta sauce; heat through stirring occasionally.
Heat oven to 350°F.
Cook and drain noodles.
While noodles are cooking, mix ricotta cheese, 1/4 cup parmesan cheese, the oregano and parsley.
Spread 1/3 of the sausage mixture in ungreased 9x13 inch baking dish.
Top with 3 cups noodles.
Spread cheese mixture over noodles.
Sprinkle with half the mozzarella cheese.
Spread another 1/3 of sausage mixture and top with remaining noodles.
Spread remaining sausage mixture over noodles and top with remaining mozzarella cheese.
Sprinkle 1/2 cup parmesan cheese over top.
Cover and bake 30 minutes.
Uncover and bake about 15 minutes longer or until hot and bubbly.
Let stand 15 minutes before serving.

Nutrition Facts : Calories 644, Fat 38.4, SaturatedFat 16.6, Cholesterol 122.9, Sodium 1557.8, Carbohydrate 43.2, Fiber 1.9, Sugar 16.5, Protein 30.9

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