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Mini Veggie Lasagnas

Mini Veggie Lasagnas are made in heart shaped ramekins, making them the perfect dinner for Valentine's Day! Roasted veggies, marinara and pesto ricotta!
Print Recipe
Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes
Servings 6

Ingredients
  

  • 1 red bell pepper diced
  • 1 yellow squash diced
  • 1 zucchini diced
  • 1 red onion diced
  • 1 small egg plant diced
  • 1/2 pound mushrooms sliced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 pound lasagna noodles cooked according to box directions
  • 1 small jar marinara sauce
  • 1/4 cup store bought pesto
  • 1 cup ricotta
  • 2 cups shredded mozzarella

Instructions
 

  • Preheat oven to 350 degrees and line a baking sheet with foil. Toss the veggies with the oil and seasonings and place on the baking sheet. Roast for about 25 to 30 minutes or until charred and tender. Remove from oven and allow to cool.
  • In a small bowl, combine the ricotta and pesto until smooth. Set aside. Cut the cooked lasagna noodles into 2 inch short strips.
  • To layer the lasagna, begin with two strips of noodles, criss crossing them into the heart ramekins to fit. Then top with marinara, veggies, shredded cheese, noodles, ricotta, noodles, marinara, and cheese to finish off. Bake in 350 degree oven for about 20 to 25 minutes or until bubbly and golden brown. Serve hot.