Mini Vegetable Lasagna Recipe

Individual Mini Vegetable Lasagna: Big Flavor in a Small Package

Mini Vegetable Lasagna is a convenient and tasty dish that brings all the classic lasagna flavors into a smaller, more manageable portion. Whether cooking for yourself or a small gathering, this recipe is the perfect way to enjoy lasagna without committing to a large dish. The mini size makes it great for meal prep or serving individual portions at a dinner party. Plus, this recipe is highly adaptable.  Swap ingredients based on what’s in your fridge or pantry.

This recipe appears in our cookbook “Cooking for One – Not an Army” along with other delicious recipes. It’s made for one, but you can easily double (or triple) this recipe for company or leftovers! If you didn’t get a copy yet, our book is on Amazon right here!

Ingredients

This recipe uses basic ingredients like zucchini, bell peppers, and onions as the primary vegetables. The use of ricotta, mozzarella, and Parmesan cheese provides a creamy and cheesy texture that pairs well with the marinara sauce. The Italian seasoning and a pinch of red pepper flakes add a subtle kick to the roasted vegetables. You can easily swap out or add vegetables based on what you have on hand.

• Zucchini: Adds moisture and a mild flavor that complements the other vegetables.
• Bell Peppers: Provide a slight sweetness and a pop of color.
• Onions: Offer a savory base that enhances the dish’s flavor.
• Italian Seasoning & Red Pepper Flakes: These spices bring a hint of warmth and depth to the vegetables.
• Ricotta, Mozzarella, Parmesan: A mix of cheeses gives this lasagna its creamy, cheesy layers.
• Marinara Sauce: The classic sauce that ties all the ingredients together.

Step-by-Step Instructions

The step-by-step process of creating this Mini Vegetable Lasagna is straightforward.  It’s perfect for beginning chefs. Each step is designed to build layers of flavor – from roasting the vegetables to assembling the lasagna in a small baking dish. By following these instructions, you’ll create a delicious and visually appealing lasagna in no time.

1. Preheat and Prepare: Start by preheating your oven to 425° F (220° C). In a medium bowl, toss the zucchini, bell pepper, and onions with oil, Italian seasoning, red pepper flakes, and salt and pepper until everything is coated.
2. Roast the Vegetables: Spread the seasoned vegetables evenly on a baking sheet and roast them until tender-crisp, about 25 minutes. Roasting enhances their natural sweetness while adding a slight caramelized flavor.
3. Cook the Lasagna Noodles: While the vegetables are roasting, bring a pot of water to a boil and cook the lasagna noodles until they are al dente—firm but cooked through, which usually takes about 6-8 minutes. This pot is a great addition to your kitchen.  Drain the noodles and set them aside.
4. Mix and Assemble: Once the vegetables are done roasting, transfer them to a bowl and stir in ½ cup of marinara sauce. In a separate small bowl, combine the ricotta cheese with 2 tablespoons of Parmesan cheese. This cheese mixture will create a rich and creamy layer in your lasagna.
5. Layer the Lasagna: Lightly grease a small baking dish (about 5×5 or 4×6 inches). Spread 2-3 tablespoons of marinara sauce on the bottom to prevent sticking. Line the bottom of the dish with the cooked lasagna noodles, letting them hang over the sides. Add the vegetable and sauce mixture, followed by the ricotta mixture, and top with half of the shredded mozzarella. Fold the noodles over the top.
6. Bake: Top the lasagna with the remaining marinara sauce, mozzarella, and Parmesan cheese. Place the dish on a baking sheet to catch any drips during baking, then bake until the cheese is melted and bubbly, about 25 minutes.
7. Finish and Serve: After baking, let the lasagna rest for 10 minutes to allow the layers to set. This will make it easier to slice and serve. Garnish with freshly chopped basil for a burst of fresh flavor.

Tips & Tricks for the Perfect Mini Vegetable Lasagna

To make this recipe even better, consider these tips. Roasting the vegetables at a high temperature caramelizes them, enhancing their natural sweetness and adding a rich flavor to the lasagna. If you’re short on time, pre-cooked or no-boil lasagna noodles can be a great substitute to save a few minutes. For those who prefer a bit of extra crunch, broil the lasagna for the last 2 minutes of baking to brown the cheese and crisp up the edges.

• Roast at High Heat: Caramelizes the vegetables, bringing out their natural sweetness.
• Use Pre-Cooked Noodles: Saves time without sacrificing texture.
• Broil for Extra Crunch: Adds a crispy finish to the cheese topping.

Substitutions & Variations

This recipe is incredibly flexible. If you’re looking to change things up or accommodate different dietary needs, there are plenty of substitutions and variations to try. You can easily swap out the vegetables for others you prefer, such as mushrooms, spinach, or eggplant. If you’re not a fan of ricotta, cottage cheese can be used as a substitute. For a richer flavor, consider using provolone or gouda instead of mozzarella. You can even make this dish vegan by using dairy-free cheese alternatives and ensuring your noodles are egg-free.

• Vegetables: Substitute with mushrooms, spinach, or eggplant for different flavors and textures.
• Cheese: Use cottage cheese instead of ricotta or try provolone or gouda for a richer flavor.
• Vegan Option: Use dairy-free cheese alternatives and egg-free noodles.

What to Serve with Vegetable Lasagna

Mini Vegetable Lasagnas are a complete meal on their own, but pairing them with a few side dishes can elevate the dining experience. A crisp side salad with a light vinaigrette complements the rich flavors of the lasagna without overpowering it. Garlic bread is a classic pairing that helps to soak up any extra sauce. For a lighter accompaniment, consider serving a simple vegetable soup, which pairs nicely with the hearty lasagna.

• Side Salad: A simple green salad with a light vinaigrette pairs perfectly.
• Garlic Bread: Serve with warm garlic bread to soak up any extra sauce.
• Soup: A light vegetable soup complements the lasagna well.  Try our Stone Soup for a hearty accompaniment.

Leftovers & Storage

This Mini Vegetable Lasagna stores well, making it a great option for meal prep or leftovers if you decide to cook a bigger batch. You can store any leftovers in the refrigerator for up to three days in an airtight container. If you want to make a larger batch, these lasagnas freeze beautifully. Wrap each portion individually in plastic wrap and foil, then freeze for up to three months. When you’re ready to eat, thaw the lasagna in the refrigerator overnight and reheat in the oven at 350°F for about 15-20 minutes, or until warmed through. The lasagna can also be quickly reheated in the microwave, but be sure to cover it to prevent splattering.

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Wrap portions individually in plastic wrap and foil, then freeze for up to 3 months.
• Reheat: Warm in the oven at 350°F for about 15-20 minutes or microwave for 1-2 minutes.  **Never reheat aluminum pans in the microwave!

Other Lasagna Recipes

Here are some other lasagna recipes you might enjoy:

• Lasagna to Satisfy Everyone: A roundup of our favorite lasagna recipes for all tastes, from traditional to creative twists.
• Vegetarian Lasagna Recipe: A wholesome and flavorful vegetarian lasagna packed with a variety of fresh vegetables.
• Healthy No Noodle Spaghetti Squash Lasagna Recipe: A low-carb lasagna option using spaghetti squash instead of traditional noodles.
• Healthy Vegetable Lasagna Recipe: A lighter version of the classic lasagna, filled with nutrient-dense vegetables.
• Bison Lasagna with Spinach and Ricotta: A unique lasagna recipe featuring lean bison meat, fresh spinach, and creamy ricotta cheese.

Our Mini Vegetable Lasagna is a fantastic way to enjoy the rich flavors of traditional lasagna in a more manageable size. It’s easy to prepare and perfect for serving to guests if you make a bigger batch. With options for customization, make this dish your own by experimenting with different vegetables, cheeses, and sauces. Give this recipe a try and discover how delicious a mini lasagna can be!

Mini Vegetable Lasagna Recipe

Fresh vegetables are layered in marinara sauce, lasagna noodles, and three cheeses.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine Mexican

Servings 1 people

Ingredients

  

1x2x3x

• 1 small zucchini cut into 11/2” slices
• ½ cup bell pepper any color, rough cut (between ½” and 1” pieces)
• ½ cup onions chopped
• 1 tablespoon oil
• ½ teaspoon Italian seasoning
• Pinch of red pepper flakes
• Salt and pepper to taste
• ⅛ teaspoon garlic powder
• 2 lasagna noodles
• ¾ cup marinara
• ¾ cup ricotta cheese
• 3 tablespoons Parmesan cheese divided
• ½ cup shredded Mozzarella cheese
• Fresh basil chopped

Instructions

 

• Heat the oven to 425° F (220° C).
• Toss the zucchini, peppers and onions in oil with the Italian seasonings, red pepper flakes, and salt and pepper in a medium bowl until thoroughly coated.
• Spread the seasoned vegetables on a baking sheet and roast until tender crisp, about 25 minutes.
• While the vegetables are roasting, cook lasagna noodles in boiling water to al dente, about 6-8 minutes. Drain and set aside.
• Remove the vegetables from the oven and transfer them to a bowl. Stir in ½ cup of marinara.
• In a separate small bowl, combine 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 (5x5 or 4x6”). Line the bottom of the dish with the noodles so that the noodles hang over the sides.
• Top the noodles with the vegetables and sauce mixture.
• Spread the cheese mixture over the vegetables and top with half of the mozzarella cheese. Fold the noodles over the top.
• Top with the remaining marinara, mozzarella, and place the lasagna on a baking sheet. Bake until the cheese has melted, about 25 minutes.
• Remove from the oven and let the lasagna rest for 10 minutes. Garnish with chopped basil before serving.

Notes

NOTE: Lasagna freezes well.

This recipe is in our cookbook, “Cooking for One – Not an Army,” along with other favorite recipes. It’s made for one, but you can easily double this recipe for company or leftovers! If you didn’t get a copy yet, our book is on Amazon right here!

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

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Keyword cooking for one, lasagna

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