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!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

In a small mixing bowl, combine ricotta cheese, the egg, parsley, salt, and black pepper. Mix well until smooth.

Step 4

Lightly grease four individual ramekins or oven-safe dishes with oil or non-stick spray.

Step 5

Spread 2 tablespoons of marinara sauce on the bottom of each ramekin.

Step 6

Break lasagna noodles, if necessary, to fit the ramekins. Place one lasagna sheet on top of the marinara sauce in each dish.

Step 7

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.

Step 8

Repeat layering two more times (noodle, vegetables, ricotta, marinara), finishing with a lasagna noodle on top.

Step 9

Spread 3 tablespoons of marinara sauce on the final noodle layer. Sprinkle mozzarella cheese and Parmesan cheese evenly over the top of each ramekin.

Step 10

Place ramekins on a baking sheet to catch any drips. Cover with foil and bake for 25 minutes.

Step 11

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.

Step 12

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

Serving size	2441.2 grams (2441.2g)

Amount per serving	% Daily Value*
Calories	3317

Total Fat 117.20g	150%
Saturated Fat 46.60g	233%
Polyunsaturated Fat 6.10g
Cholesterol 488mg	163%
Sodium 7645mg	332%
Total Carbohydrate 443.80g	161%
Dietary Fiber 41.40g	148%
Total Sugars 78.30g
Protein 148.20g	296%

Vitamin D 72IU	359%
Calcium 2527mg	194%
Iron 21mg	114%
Potassium 3330mg	71%

*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.

Source of Calories

Fat: 30.8%

Protein: 17.3%

Carbs: 51.9%