MINI VEGETARIAN LASAGNAS
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
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.
INDIVIDUAL VEGETABLE LASAGNAS
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 23
Steps:
- Preheat oven to 375 degrees F.
- In a saute pan over medium heat, add extra-virgin olive oil. When almost smoking, add the onion and cook until soft, about 5 minutes. Add the carrot and cook for 3 minutes. Add the zucchini and squash cook for 5 minutes. Add asparagus and cook for 2 minutes. Remove from heat when all vegetables are completely cooked but still have a good crunch. Allow to cool.
- Using a 6-inch round cookie cutter, cut circles out of the lasagna sheets. You will need 18 circles. Coat the bottom of 6 (6-inch) gratin dishes with a teaspoon of tomato sauce in each. Place a circle of pasta on the bottom of each ramekin. Rinse the beans with water and season with salt and pepper. Divide the beans between each ramekin. Next, divide the spinach between the ramekins. Place a second layer of pasta on top and gently press down. Divide the sauteed vegetables among the ramekins and top with a tablespoon of tomato sauce in each. Place the third layer of pasta in each ramekin and coat with a tablespoon of tomato sauce. Sprinkle ramekins with the mozzarella and Parmesan cheeses, and top each with 1/2 tablespoon of butter. Line a baking sheet with aluminum foil and place gratin dishes on top. Bake in oven for 20 minutes or until brown and bubbling.
- In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
VEGETARIAN LASAGNA
You will never miss the meat in this vegetarian lasagna, with its hearty sauce of tomatoes, onions and carrots layered with spinach and creamy ricotta cheese. It's a comfort classic your family will love.
Provided by Food Network Kitchen
Categories main-dish
Time 3h20m
Yield 8 servings
Number Of Ingredients 20
Steps:
- For the sauce: Put the olive oil and garlic in a medium pot over low heat. Cook the garlic, stirring occasionally at first and more often as it colors, until golden brown, about 7 minutes. Raise the heat to medium-low, add the onions and a large pinch of salt and cook, stirring occasionally, until the onions are softened, about 5 minutes. Add the carrots, and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste and red pepper flakes, and cook, stirring constantly, for 2 minutes. Add the tomatoes, bay leaves, basil sprig, thyme and 1 teaspoon salt, raise the heat to medium and bring the sauce to a lively simmer. Continue to cook, stirring frequently, until quite thick (if you draw a spoon through the sauce, you'll see the bottom of the pot for a few seconds before the sauce fills back in), about 30 minutes. As the sauce thickens, turn the heat down a bit so the bottom doesn't scorch. Stir in the chopped basil. Let cool to room temperature before assembling the lasagna. (Makes 1 quart.)
- To assemble: Preheat the oven to 350 degrees F. Squeeze the spinach in your hands to remove as much liquid as possible. Put it in a large bowl, and stir in the ricotta, 1/2 cup of the Parmesan, the egg, 1 teaspoon salt and the nutmeg.
- Spread 3/4 cup of the tomato sauce on the bottom of a 9-by-13-inch baking dish. Lay 3 lasagna noodles across the sauce (they won't touch). Spread 3/4 cup tomato sauce on top. Dollop 1/3 of the ricotta mixture (about 1 cup) across the sauce, and use the back of a spoon to spread it (it will smush into the tomato sauce, which is fine). Scatter 1 cup of the mozzarella on top.
- Repeat the layering 2 more times. Top with the last 3 noodles, spread the last 3/4 cup tomato sauce over them and scatter the remaining 1 cup mozzarella and 1/4 cup Parmesan over the top. Spray a large piece of foil with cooking spray, and cover the baking dish.
- Bake until the noodles are soft and the cheese has melted, about 40 minutes. Remove the foil, and continue to bake until the cheese is bubbling and the lasagna is slightly browned around the edges, about 15 minutes more. Let rest 10 minutes before serving.
EASY VEGETARIAN LASAGNA
Provided by Food Network Kitchen
Time 1h50m
Yield 8 to 12 servings
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 400 degrees F. Melt the butter in a large nonstick skillet over medium heat. Add the shallots and cook until softened, about 3 minutes. Add the mushrooms and cook until they release their liquid and soften, about 5 minutes. Add the kale and cook until warmed through, about 5 minutes. Season with 1/2 teaspoon salt and a pinch of pepper and set aside.
- 2. Combine the lasagna noodle pieces with 1 cup water in a large bowl and stir with a rubber spatula. Add the heavy cream and stir until the pieces are evenly coated. Stir in the ricotta cheese, Parmesan, nutmeg, red pepper flakes and 1 teaspoon salt. Add the kale mixture and stir to combine. Pour the mixture into a 9-by-13-inch baking dish and top with the shredded mozzarella
- 3. Cover the dish with nonstick foil and bake for 35 minutes. Remove the foil and cook until the lasagna is bubbly and slightly browned on top, 15 to 20 minutes. Cool for 30 minutes and serve.
MINI LASAGNA
Make and share this Mini Lasagna recipe from Food.com.
Provided by cwbyfan1962
Categories High Protein
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- mix all cheeses with egg and set aside in fridge.
- boil lasagna noodles till done to preference.
- cool noodles and lay out on flat surface.
- take noodles one at a time and put a heaping tablespoon of the cheese mix on noodle and roll then cut(you should get 2 lasagna rolls out of each noodle.
- put in baking pan and smother with homemade marinara sause (or jar).
- sprinkle asiago cheese over top and put in preheated oven at 350 degrees for about 30 minutes,enjoy!
Nutrition Facts : Calories 694.4, Fat 35.8, SaturatedFat 21.8, Cholesterol 180.3, Sodium 764.5, Carbohydrate 49, Fiber 1.8, Sugar 2, Protein 42.7
QUICK AND EASY MINI-LASAGNA
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
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
MINI LASAGNAS
Is it lasagna or lasagne? Either way, I love it! Making lasagna is like crafting a food sculpture of heavenly layers... seriously, cheese, herbs, savory sauce- the Italians nailed it with this one. Thing is, I don't make it very often because I am usually cooking for two, and a sheet of lasagna usually serves about eight. But, came up with a solution- mini lasagnas!! Like personal pizzas.. teeny and perfect for one or two, three or four, or however many you're feeding. Mmm and the garlic bread is perfect for mopping up extra sauce... garlicky and herbalicious! But I warn you, it's hard to eat just one of these layered little Italian heavens...
Provided by natalie039039
Categories European
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat onion in a pan over medium heat with a little olive oil.
- Sprinkle with thyme and salt to season and help sweat.
- After a couple of minutes, stir in garlic, peppers, mushrooms, zucchini.
- and season with a little salt, pepper, and fresh oregano.
- Cook until veggies are softened and onions are translucent.
- Remove from pan and set aside.
- Adding more oil if necessary, cook meat over medium heat.
- Season with salt (1/2 tsp), pepper (1/8 tsp), and basil (1/2 tsp).
- Cook until no longer pink and remove from heat.
- In a small bowl, stir together ricotta, parsley, 1/4 tsp salt, 1/8 tsp pepper,
- egg, and about 1/4 cup mozzarella (the remaining 1/2 cup is for the topping).
- Set aside.
- Lightly grease four ramekins with olive oil and spread a little sauce on the bottom of each (to keep the noodles soft during baking).
- Using two (pre-boiled) lasagna noodles, make an X in each ramekin.
- Put a spoonful of sauce in each X (about 1 tbsp).
- Put a spoonful of meat on top of sauce.
- Cover meat with one flap of the noodle X.
- Top with a spoonful of the veggie mixture.
- Fold over another side of the X.
- Top with a spoonful of the ricotta mixture.
- Fold over the third flap and top with about 1/2 of the remaining mozzarella cheese (about 1/4 cup).
- Fold over the last flap so it sits just over the cheese.
- Top with sauce, making sure to spread it evenly around the sides and top (without it dripping over the sides, but instead dripping down the insides of the ramekins).
- Top with remaining cheese.
- (I added a little more at the end of baking, too).
- Bake at 375 degrees in a baking dish for about 40 minutes.
- Using a spoon, gently remove each mini lasagna from the ramekins.
- (they should come out easily).
- Serve with garlic bread and enjoy!
Nutrition Facts : Calories 478.7, Fat 19.6, SaturatedFat 8.8, Cholesterol 113.4, Sodium 475.1, Carbohydrate 47.2, Fiber 4.1, Sugar 8.7, Protein 27.1
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- Heat oil in large skillet over medium-high heat. Add garlic, zucchini, and mushrooms and saute until softened and just beginning to brown, about 7 minutes. Stir in artichoke hearts; cook 2–3 additional minutes or until liquid evaporates, if needed. Add sun-dried tomatoes and pesto to skillet and stir until well-combined. Remove from heat.
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