MINI VEGETARIAN LASAGNAS

Mini Vegetarian Lasagnas image

Provided by Stuart O'Keeffe

Time 1h15m

Yield 12 servings

Number Of Ingredients 14

Nonstick cooking spray
2 medium sweet potatoes, peeled and sliced into 1/4-inch-thick rounds
2 teaspoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 cups ricotta
1 cup grated Parmesan
One 28-ounce can San Marzano tomatoes
1 teaspoon red pepper flakes
2 cloves garlic, minced
1/2 cup lightly packed basil leaves, chopped
12 no-boil lasagna noodles
2 medium zucchinis, thinly sliced
4 cups shredded mozzarella

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.