Best Individual Vegetarian Lasagnas Recipes

MINI VEGETARIAN LASAGNAS

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 VEGETARIAN LASAGNAS

Steps:

• Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Add the vegetable oil, then the lasagna sheets, and cook until almost al dente, about 4 minutes. Drain and gently rinse the lasagna sheets under cold water to stop them from cooking and to help remove any excess starch. Cover lightly with a damp towel to prevent the pasta from drying out. Set aside.
• In a large skillet, heat the olive oil over a medium flame. Add the onion and sauté until soft, about 5 minutes. Add the carrot and sauté for 3 minutes. Add the zucchini and summer squash and sauté for 5 minutes. Add the asparagus and sauté for 2 minutes. Season the vegetable mixture with 1/2 teaspoon each of salt and pepper. Remove from the heat and let cool.
• Using a 6-inch-diameter cookie cutter, cut the cooled lasagna sheets into 18 circles. Coat the bottom of each of six 6-inch gratin dishes with 1 teaspoon of marinara sauce. Place 1 pasta circle over the bottom of each dish. In a medium bowl, toss the beans with 1/4 teaspoon each of salt and pepper. Arrange the beans and then the spinach over the pasta circles in the dishes, dividing equally. Top each with another pasta circle, pressing gently to compact slightly. Spoon the sautéed vegetables over the lasagnas, dividing equally, then top each with 1 tablespoon of marinara sauce. Place a third pasta circle atop each and spread each with 1 tablespoon of marinara sauce. Sprinkle with the mozzarella and Parmesan cheese, and dot with the butter. Line a baking sheet with foil and place the dishes on the prepared baking sheet. (The lasagnas can be made up to this point 1 day ahead. Cover tightly with plastic wrap and refrigerate. Remove the plastic wrap before baking.)
• Bake the lasagnas until brown on top and the sauce bubbles, about 20 minutes.

INDIVIDUAL VEGETABLE LASAGNAS

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.

INDIVIDUAL VEGETABLE LASAGNAS

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.
• For the tomato sauce:.
• 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.