Individual Vegetarian Lasagnas Recipes

HEARTY VEGETABLE LASAGNA

Steps:

• Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
• In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
• Mix together ricotta, 2 cups mozzarella cheese, and eggs.
• Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
• Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

EASY INDIVIDUAL RAVIOLI LASAGNAS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Follow package directions for cooking ravioli, boiling for one minute less than the package states. Drain and set aside.
• Set out four individual ramekins approximately five inches in diameter and three inches deep (I use [url href="http://www.pier1.com/Porcelain-Ramekin---5.25%22/2269904,default,pd.html" target="_blank"]these 5 1/4" ramekins from Pier 1 Imports[/url]).
• Add one or two spoonfuls sauce to the bottom of each ramekin and spread a bit. Place a single layer of two or three raviolis (depending on size) into each dish. Pour 1/3 cup sauce over the top of each and spread with the spoon. Sprinkle with 1/3 cup mozzarella. Repeat layers one more time - ravioli, sauce, cheese. Layer remaining ravioli on the top and divide remaining sauce among each. Top with remaining mozzarella and sprinkle with the Parmesan cheese.
• Bake for 20 - 25 minutes until the cheese is melted and bubbling.
• Allow to cool for about 5 minutes and then serve. Careful, the ramekins will stay very hot for awhile!

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.