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Discover the joy of Mini Veggie Lasagna Skillet Cups, a delightful twist on traditional lasagna that brings the rich flavors of Italy into a convenient, bite-sized form. These mini lasagna cups are not just visually appealing but also incredibly versatile, making them ideal for busy weeknights when time is of the essence or for entertaining guests at a gathering. Packed with wholesome ingredients, they offer a nutritious choice that can satisfy even the pickiest eaters.

Mini Veggie Lasagna Skillet Cups

Discover a delicious twist on lasagna with Mini Veggie Lasagna Skillet Cups! These bite-sized treats are perfect for busy weeknights or entertaining guests. Packed with fresh vegetables, creamy ricotta, and whole wheat noodles, they offer a nutritious option that even picky eaters will love. Easy to make, these visually appealing cups are sure to impress at any gathering. Dive into a flavorful journey and learn how to create these delightful morsels today!
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Ingredients
  

8 oz. whole wheat lasagna noodles

1 tablespoon olive oil

1 small onion, finely diced

2 cloves garlic, minced

1 medium zucchini, diced

1 cup mushrooms, sliced

1 bell pepper (any color), diced

1 cup spinach, chopped

1 can (15 oz.) ricotta cheese

1 cup shredded mozzarella cheese, divided

1 cup marinara sauce

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Cook the Noodles: In a large pot, bring salted water to a boil. Cook the whole wheat lasagna noodles according to the package instructions until al dente. Drain and set aside.

    Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.

      Add Remaining Veggies: Stir in the zucchini, mushrooms, and bell pepper. Cook for 5-7 minutes, until the vegetables are tender. Add the chopped spinach and cook for an additional 2 minutes until wilted. Season with oregano, basil, salt, and pepper. Remove the skillet from heat.

        Prepare Cheese Mixture: In a medium bowl, combine the ricotta cheese, half of the shredded mozzarella cheese (reserve the other half for topping), and a pinch of salt and pepper. Mix well until creamy and smooth.

          Assemble Lasagna Cups: Preheat your oven to 375°F (190°C). In a muffin tin, layer approximately one piece of lasagna noodle at the bottom of each muffin cup. Spoon 1 tablespoon of marinara sauce over the noodle, then add 1 tablespoon of the ricotta mixture, followed by a scoop of the sautéed veggies. Repeat this layering process (noodle, sauce, ricotta, veggies) until you reach the top of each muffin cup, finishing with a layer of marinara sauce and a sprinkle of the remaining mozzarella cheese.

            Bake: Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the tops are golden and bubbly.

              Cool and Serve: Allow the Mini Veggie Lasagna Skillet Cups to cool for about 5 minutes before carefully removing them from the muffin tin. Garnish with fresh basil leaves if desired. Serve warm and enjoy!

                Prep Time, Total Time, Servings: 25 minutes | 50 minutes | 10 servings