Delicious Vegetarian Mini Lasagnas
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Serves12 (1 muffin tin each)
SWAP ScoreWhat's this?
Ingredients
- 1/2 pound lasagna noodles, cooked just to al dente
- 1 tablespoon olive oil
- 2 cups vegetables, chopped (such as onions, zucchini, carrots, and peas)
- 1/2 cup Parmesan cheese, grated
- 2 cups cottage cheese
- 1 large egg, whisked
- 1 teaspoon black pepper
- 3 cups no salt added pasta sauce
- 1 cup mozzarella cheese, part-skim shredded
Directions
- Preheat the oven to 350°F. Get out a muffin tin.
- In a large skillet, heat the olive oil over medium heat. Add the vegetables and sauté for about 6 minutes, or until soft and lightly golden.
- In a large bowl, combine ¼ cup of the Parmesan cheese with the cottage cheese, egg, and pepper.
- Cover the bottom of a muffin tin with a small amount of tomato sauce. Cut the noodles to size and place 1 noodle in each cup/dish.
- Begin layering with vegetables, sauce, the cottage cheese mixture, and then repeat.Top with remaining Parmesan, and the mozzarella cheese.
- Bake for 30 minutes, or until the cheese is bubbling and brown. Remove from the oven and let sit for 10 minutes.
- Carefully loosen sides with a knife and remove gently. Serve with salad and fruit. Enjoy and stay healthy!
Recipe Tips
Use ricotta in place of cottage cheese.
Nutrition Facts
Delicious Vegetarian Mini Lasagnas
Amount Per Serving (1 slice eachg)
Calories 159
Calories from Fat 63
% Daily Value*
Total Fat 7g
11%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 33mg
11%
Sodium 28632mg
1193%
Potassium 193mg
6%
Total Carbohydrates 14g
5%
Dietary Fiber 2g
8%
Sugars 4g
Protein 11g
22%
Vitamin A
32%
Vitamin C
2%
Vitamin D0%
Calcium
13%
Iron
6%
* Percent Daily Values are based on a 2000 calorie diet.
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