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–+ servings
fork on black plate with vegetable lasagna and 3 basil leaves

Mini Vegetable Lasagna Recipe

Fresh vegetables are layered in marinara sauce, lasagna noodles, and three cheeses.
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Prep Time 10 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Mexican
Servings 1 people

Ingredients
  

  • 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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