Recipe courtesy of Stuart O'Keeffe

Mini Vegetarian Lasagnas

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  • Level: Easy
  • Total: 1 hr 15 min (includes cooling time)
  • Active: 30 min
  • Yield: 12 servings
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.



Special equipment:
one 12-cup muffin tin or two 6-cup muffin tins
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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. 

Cook’s Note

Leftover lasagnas can be refrigerated for 3 days or frozen for up to 2 months. When ready to reheat, remove the lasagnas from the freezer and let sit at room temperature for 1 hour to thaw, then bake in a preheated oven at 350 degrees F for 15 minutes. You can also bake them directly from the freezer; just increase the baing time to about 30 minutes.