Make this Mini Vegetable Lasagna for an effortlessly scrumptious dinner that serves one or two. Enjoy homemade layers of veggies and cheese in every bite!
Prep Time10 minutesmins
Cook Time55 minutesmins
Cool10 minutesmins
Total Time1 hourhr15 minutesmins
Course: Main Dish
Cuisine: American, Italian
Diet: Vegetarian
Keyword: lasagna, mini lasagna, mini vegetable lasagna, vegetable lasagna, vegetarian lasagna, vegetarian lasagne
Place the chopped zucchini, red peppers, and onions on the baking sheet.Drizzle with olive oil and add Italian seasoning, salt, pepper, and garlic powder. Use your hands and toss the vegetables to ensure they are all coated with the oil and seasonings.Pro Tip: Cut the vegetables roughly the same size so they cook evenly and at the same time. Between one to one and a half inches is a good size. If the vegetables are much smaller, they will cook faster and may burn, while larger pieces won't cook through.
Place the vegetables in the oven and roast for 25 minutes. While the vegetables are roasting, bring a large pot of water to a boil. Add the lasagna noodles to the boiling water and cook for 6-8 minutes, until al dente, stirring to prevent sticking. Drain and set the noodles aside.
Remove the vegetables from the oven and transfer them to a bowl. Stir in ½ cup of tomato sauce.
In a separate small bowl, stir the ricotta and 2 tablespoons of the Parmesan cheese together.
Spread 2-3 tablespoons of the tomato sauce on the bottom of a lightly greased small baking dish. Line the bottom of the dish with the noodles so that the noodles hang over the sides.Pro Tip: Use a 4x6-inch baking dish that has a base area of 24 square inches. You can also use a 5x5-inch baking dish with a base area of 25 square inches or a 6x6-inch dish which will yield thinner lasagna layers.
Top the noodles with the vegetables and sauce mixture.
Spoon the ricotta over the vegetables and top with half of the mozzarella cheese.
Fold the noodles over the vegetable/cheese mixture.
Top with the remaining tomato sauce, mozzarella, and Parmesan cheeses, and place the baking dish on a rimmed baking sheet to catch any possible spills.
Bake for 30 minutes or until the cheese has melted.
Remove from the oven, cover and let the lasagne rest for 10 minutes before slicing.
Notes
Expert Tips
Want to make an even smaller vegetable lasagna? Divide the full recipe between two 10-ounce ramekins. This way you'll get two meals with the same amount of effort and you can freeze one of the lasagnas to enjoy at a later date.
Add meat to the lasagna by cooking 4 ounces of ground beef, ground turkey, or ground pork and adding it to the vegetables and sauce.
Make a vegetable lasagnawith white sauce by substituting store-bought Alfredo sauce or ¾ to 1 cup of homemade Alfredo sauce for the tomato sauce.
Let the lasagna rest for 10 minutes before eating. This will help the cheese set so that it slices cleanly.