Mini Freezer Friendly Individual Lasagnas Food

INDIVIDUAL LASAGNAS

Individual Lasagnas image

Provided by Dave Lieberman

Time 1h30m

Yield 5 individual lasagnas

Number Of Ingredients 18

Ingredients

1 (28-ounce) can chopped tomatoes
2 cloves garlic, pressed
2 teaspoons dried oregano
2 teaspoons sugar
Few pinches salt
Few dashes red chili flakes
10 grinds fresh black pepper
1 small bunch fresh parsley, leaves coarsely chopped
2 cups ricotta
Few pinches salt
About 20 grinds black pepper
1/3 cup olive oil
Salt
1 large zuchinni, sliced into 1/8-inch thick rounds
1 large summer squash, sliced into 1/8-inch thick rounds
1 small eggplant, sliced into 1/8-inch thick rounds
1 package uncooked lasagna noodles
8 ounces shredded mozzarella

Steps:

Combine the sauce ingredients in a mixing bowl; stir well and let sit 30 minutes at room temperature.
Mix the ricotta together with the salt and the pepper until evenly distributed.
Preheat a grill pan over high heat. Whisk olive oil and salt together in a bowl. Rub the veggie pieces with the olive oil mixture all over and grill until soft and browned on both sides, about 3 to 4 minutes per side.
Preheat oven to 375 degrees F.
To assemble the lasagnas:
Line the bottom of a mini foil baking dish with a couple spoonfuls of sauce. Lay a single layer of raw lasagna noodles over that. Next scatter a mixture of the veggies over top, then an even layer of ricotta. Repeat once more and top it all of with plenty of mozzarella.
Place lasagna on a baking sheet to catch any dripping cheese. Bake for about 30 minutes or until bubbly and well browned on top.

INDIVIDUAL LASAGNAS FOR 2 (OR TO FREEZE) (WW)

Individual Lasagnas for 2 (Or to Freeze) (Ww) image

Recipe source: WW magazine (January 2010) 7 pts/serving. Have extra ricotta and veggies -- make these lasagnas (for one or two) and have them for dinner or make ahead and pop them in the freezer for a different day when cooking is the last thing on your mind!

Provided by ellie_

Categories One Dish Meal

Time 1h

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1 zucchini, sliced
1 cup frozen spinach, thawed
1 cup mushroom, sliced
1/4 teaspoon salt
1 cup fat-free ricotta cheese
4 tablespoons parmesan cheese, grated
1/4 teaspoon oregano
1/4 teaspoon red pepper flakes
1 cup pasta sauce
3 no-boil lasagna noodles, halved cross-wise

Steps:

Preheat oven to 375 degrees F.
Spray 2 (5-inch square baking dishes or 2 individual serving dishes) with Pam.
On a microwave dish or bowl mix vegetables (zucchini - mushrooms) together -- cover and microwave on high for 3-5 minutes or until veggies are crisp-tender, stirring once after about 2 minutes or so. Drain veggies and stir in 1/8 tsp salt.
In each baking dish layer in this order: 2 TB sauce, 1 half noodle, halt of the veggies, 1 half noodle, half of the ricotta cheese, 1/4 cup sauce and 1/2 TB Parmesan.
Cover with foil and bake for 30 minutes. Uncover and bake for another 10-15 minutes.

Nutrition Facts : Calories 184, Fat 6.8, SaturatedFat 2.4, Cholesterol 8.8, Sodium 1114.2, Carbohydrate 22.5, Fiber 4.4, Sugar 14.2, Protein 11.7

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