Individual Vegetable Lasagnas

May 10, 2023May 10, 20230 0
Individual Vegetable Lasagnas perfect for a cozy dinner
in Vegetarian

Prep

30 min

Cook

1 hr

Ready In

1 hr 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 tablespoons extra virgin olive oil
1 medium Spanish onion , finely chopped
1 medium carrot , finely chopped
1 medium zucchini , finely chopped
1 medium summer squash , finely chopped
8 asparagus spears , cut into 1/4-inch slices
1 lb lasagna sheet , fresh plain
1 1/2 cups canned white beans , rinsed and drained
2 packages frozen chopped spinach , thawed and squeezed dry
3 cups mozzarella cheese , shredded
1/2 cup parmesan cheese , freshly grated
3 tablespoons unsalted butter , halved
1/2 teaspoon salt
1/4 teaspoon fresh black pepper
1/4 cup extra virgin olive oil
1 small onion , chopped
2 garlic cloves , chopped
1 stalk celery , chopped
1 carrot , chopped
2 cans crushed tomatoes
2 bay leaves
4 tablespoons unsalted butter ( optional )
salt & freshly ground black pepper

Nutrision Information

Servings Per Recipe
12
Calories
320
Sugar
5g
Fat
17g
Individual Vegetable Lasagnas are a fun and unique take on traditional lasagna. Packed with vegetables and white beans, these individual lasagnas are a nutrient-dense and delicious dinner option. The recipe can be made more indulgent by adding unsalted butter and extra cheese, but can also be made vegan by using vegan cheese. These lasagnas are perfect for vegetarians, those looking to eat more vegetables, or anyone who wants a cozy, comforting dinner.

Instructions

1.Preheat the oven to 375 degrees F (190 degrees C).
2.Heat the olive oil in a large skillet over medium heat. Add the onion, carrot, zucchini, summer squash, and asparagus and cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
3.In a large bowl, combine the white beans, spinach, 2 cups of the mozzarella, the Parmesan, 1 1/2 tablespoons of the butter, the salt and black pepper. Add the cooked vegetables and stir to combine.
4.Grease a muffin tin with cooking spray. Place a spoonful of the vegetable mixture into each muffin cup. Top with a lasagna sheet, a little more vegetable mixture, and another lasagna sheet. Repeat until all of the vegetable mixture and lasagna sheets have been used up.
5.In a small skillet, heat the remaining 1 1/2 tablespoons of butter and the extra virgin olive oil over medium heat. Add the onion and garlic and cook until the onion is tender and translucent, about 5 minutes. Add the celery and carrot and cook for another 5 minutes.
6.Add the crushed tomatoes, bay leaves, salt and black pepper to the skillet. Bring to a simmer and cook until the sauce is thickened, about 15 minutes. Discard the bay leaves.
7.Top each lasagna with the remaining 1 cup mozzarella. Spoon the tomato sauce over the cheese.
8.Bake until the cheese is melted and bubbly, about 30 minutes. Let cool for a few minutes before serving.

PROS

These individual lasagnas are perfect for a cozy dinner, as they are portioned into muffin cups.

The recipe is vegetarian and can be made vegan by using vegan cheese.

It’s a unique way to get some more vegetables into your diet.

CONS

The recipe can be time-consuming to make, especially if using fresh lasagna sheets.

The lasagnas need to be cooled for a few minutes before serving, which can be difficult for those who are hungry and impatient.

HEALTH & BENEFITS

This recipe is packed with vegetables, which are full of vitamins and minerals.
The white beans and spinach add protein and fiber to the dish.
Using whole wheat lasagna sheets can increase the fiber content even more.

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