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Vegetable lasagna in a small baking dish on a silver tray next to a glass of red wine
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5 from 4 votes

Mini Vegetable Lasagna

This mini vegetable lasagna is made with layers of roasted vegetables, creamy ricotta, tomato sauce, and melted cheeses. Baked in a small dish, it’s a flavorful, perfectly portioned lasagna for one or two.
Prep Time10 minutes
Cook Time55 minutes
Cool10 minutes
Total Time1 hour 15 minutes
Course: Main Dish
Cuisine: American, Italian
Diet: Vegetarian
Keyword: lasagna, mini lasagna, mini vegetable lasagna, vegetable lasagna, vegetarian lasagna, vegetarian lasagne
Servings: 1 serving
Author: Joanie Zisk

Equipment

Ingredients

  • 1 small zucchini (5 oz), cut into 1 to 1 ½-inch pieces.
  • 1 small red bell pepper (4 oz), cut into 1 to 1 ½-inch pieces.
  • ½ cup thickly chopped onions (¼ of a small yellow onion)
  • 1 tablespoon olive oil
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon garlic powder
  • 2 lasagna noodles
  • ¾ cup tomato sauce -divided
  • ¾ cup ricotta cheese
  • 3 tablespoons Parmesan cheese -divided
  • ½ cup shredded Mozzarella cheese
US - Metric

Instructions

  • Heat the oven to 425° F (220° C).
  • Place the chopped zucchini, red peppers, and onions on a baking sheet. Drizzle with olive oil, then season with Italian seasoning, salt, pepper, and garlic powder. Toss to coat.
    Pro Tip: Cut vegetables into 1 to 1 ½-inch pieces so they cook evenly. Smaller pieces may burn, while larger ones may not cook through.
  • Roast the vegetables for 25 minutes. While roasting, bring a pot of water to a boil. Cook lasagna noodles for 6–8 minutes, stirring to prevent sticking. Drain and set aside.
  • Transfer roasted vegetables to a bowl and stir in ½ cup tomato sauce.
  • In a small bowl, mix ricotta with 2 tablespoons Parmesan.
  • Spread 2–3 tablespoons tomato sauce in the bottom of a lightly greased small baking dish. Line with noodles, letting them hang over the sides.
  • Add the vegetable mixture over the noodles.
  • Spoon ricotta mixture on top, then sprinkle with half the mozzarella.
  • Fold the noodles over the filling.
  • Top with the remaining tomato sauce, mozzarella, and Parmesan. Place the dish on a rimmed baking sheet to catch spills.
  • Bake for 30 minutes, until the cheese is melted and bubbly.
  • Remove from oven, cover, and let rest 10 minutes before slicing.

Notes

  • Make a Smaller Portion: Instead of baking one larger lasagna, divide the ingredients into two 10-ounce ramekins. This gives you two individual lasagnas, enjoy one now and freeze the other for later.
  • White Sauce Option: Swap the tomato sauce for ¾ to 1 cup of homemade Alfredo sauce.
  • Rest Before Serving: Let the lasagna sit for 10 minutes so the cheese sets and slices neatly.
 
To Double: Double the ingredients and use either two 4x6 inch baking dishes, two 5x5 inch baking dishes, one 9x5 inch loaf pan, a 6.5x6.5 inch baking dish, or a 6x8 inch baking dish.

Nutrition

Serving: 1serving | Calories: 714kcal | Carbohydrates: 74g | Protein: 42g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 81mg | Sodium: 2172mg | Potassium: 1075mg | Fiber: 7g | Sugar: 20g | Vitamin A: 1490IU | Vitamin C: 40mg | Calcium: 768mg | Iron: 4mg

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