Individual Vegetable Lasagnas
Delight your taste buds with these charming Individual Vegetable Lasagnas, a perfect option for portion-controlled comfort food that’s brimming with flavor. Layered with tender zucchini, eggplant, red bell pepper, and mushrooms, these mini lasagna bakes are a celebration of wholesome vegetables. Ricotta cheese blended with fresh parsley and a hint of garlic adds a creamy, savory touch, while marinara sauce ties everything together with its rich, tangy goodness. No-boil lasagna noodles make assembly a breeze, and a golden, cheesy crust of mozzarella and Parmesan crowns each serving. Perfect for weeknight dinners or an elegant dinner party, these individually-sized lasagnas are as practical as they are delicious. Ready in just one hour, this recipe is an easy and satisfying way to enjoy a vegetarian twist on the classic Italian dish!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 medium, sliced into thin rounds Zucchini
- 1 medium, sliced into thin rounds Eggplant
- 1 large, diced Red bell pepper
- 1 cup, chopped Mushrooms
- 3 cloves, minced Garlic
- 1 cup Ricotta cheese
- 1 large Egg
- 2 tablespoons, chopped Fresh parsley
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 cups Marinara sauce
- 8 sheets No-boil lasagna noodles
- 1 cup, shredded Mozzarella cheese
- 0.5 cup, grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add zucchini, eggplant, bell pepper, mushrooms, and garlic. Cook for about 5-7 minutes until softened. Remove from heat and set aside.
In a small mixing bowl, combine ricotta cheese, the egg, parsley, salt, and black pepper. Mix well until smooth.
Lightly grease four individual ramekins or oven-safe dishes with oil or non-stick spray.
Spread 2 tablespoons of marinara sauce on the bottom of each ramekin.
Break lasagna noodles, if necessary, to fit the ramekins. Place one lasagna sheet on top of the marinara sauce in each dish.
Add a layer of cooked vegetables over the noodle. Spread 2 tablespoons of the ricotta mixture over the vegetables, then top with 2 tablespoons of marinara sauce.
Repeat layering two more times (noodle, vegetables, ricotta, marinara), finishing with a lasagna noodle on top.
Spread 3 tablespoons of marinara sauce on the final noodle layer. Sprinkle mozzarella cheese and Parmesan cheese evenly over the top of each ramekin.
Place ramekins on a baking sheet to catch any drips. Cover with foil and bake for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
Let the lasagnas cool for 5 minutes before serving. Carefully run a knife around the edges if needed to ensure a clean release from the ramekins.
Nutrition Facts
Calories |
479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 878 mg | 38% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 12.4 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 440 mg | 34% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 856 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
