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Lasagna has long been cherished as a comforting dish that brings families together, weaving a tapestry of rich flavors and hearty ingredients. But what if you could enjoy all the deliciousness of traditional lasagna in a fun and convenient format? Enter Mini Veggie Lasagna Skillet Cups—an innovative take on the classic favorite that is not only visually appealing but also incredibly versatile. These individual servings make for an ideal meal option for busy weeknights, meal prep, or entertaining guests with a twist.

Mini Veggie Lasagna Skillet Cups

Discover the delicious twist on traditional lasagna with Mini Veggie Lasagna Skillet Cups! These individual servings are perfect for busy weeknights, meal prep, or entertaining guests. Packed with fresh vegetables, rich cheeses, and bursting with flavor, they make a nutritious and visually appealing dish for everyone to enjoy. Easy to prepare and customize, this recipe is a wonderful way to elevate your cooking while providing a balanced meal. Try it out for an unforgettable dining experience!
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Ingredients
  

6 no-boil lasagna noodles, broken into quarters

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 medium zucchini, diced

1 bell pepper, diced (any color)

1 cup mushrooms, diced

1 cup fresh spinach, roughly chopped

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

2 cups marinara sauce (divided)

1 cup ricotta cheese

1 cup shredded mozzarella cheese, plus extra for topping

1/2 cup grated Parmesan cheese

Fresh basil for garnish (optional)

Instructions
 

Preheat the Oven: Set your oven to preheat at 375°F (190°C) to ensure it reaches the right temperature while you prepare the dish.

    Sauté Vegetables: In a large, non-stick skillet, heat the olive oil over medium heat. Add the diced onions and minced garlic, sautéing for about 3-4 minutes or until the onions become translucent and fragrant.

      Add Remaining Veggies: Incorporate the diced zucchini, bell pepper, and mushrooms into the skillet. Cook the mixture for an additional 5-7 minutes, stirring occasionally, until the vegetables are tender. Finally, add the chopped spinach, dried oregano, basil, salt, and pepper, cooking just until the spinach wilts, around 2 minutes.

        Prepare Cheese Mixture: In a mixing bowl, combine the ricotta cheese, half of the shredded mozzarella cheese, and half of the grated Parmesan cheese. Season lightly with a pinch of salt and pepper, then mix until well incorporated.

          Assemble Skillet Cups: In the same skillet, begin by spreading a thin layer of marinara sauce on the bottom. For layering, place a piece of broken lasagna noodle on top of the sauce. Follow with a spoonful of the sautéed veggie mixture, add a scoop of the ricotta mixture, and drizzle with more marinara sauce. Repeat this layering process until all ingredients are utilized, ensuring the final layer consists of noodles topped with marinara sauce and the remaining shredded mozzarella and Parmesan.

            Bake: Cover the skillet with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown on top.

              Garnish and Serve: Carefully take the skillet out of the oven and allow it to cool slightly for easier serving. If desired, garnish with fresh basil for an extra touch of flavor and presentation. Use a spoon to scoop out individual servings and enjoy your delightful mini veggie lasagna cups!

                Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings

                  - Presentation Tips: Serve in the skillet or transfer to a colorful platter. Add a sprinkle of fresh herbs on top for an appealing finish.