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In the world of culinary delights, few dishes resonate with comfort and satisfaction quite like lasagna. However, traditional lasagna can be cumbersome to prepare, often requiring significant time and effort. Enter the Mini Veggie Lasagna Skillet Cups—a modern, innovative take on this classic dish that combines the rich, savory flavors of lasagna with the ease of individual servings. These delightful little cups are perfect for everything from family dinners to potlucks, offering a wholesome option that pleases both kids and adults alike.

Mini Veggie Lasagna Skillet Cups

Discover the joy of cooking with Mini Veggie Lasagna Skillet Cups, an easy and delicious twist on the classic lasagna. These individual servings are packed with vibrant vegetables, creamy ricotta, and melty mozzarella, making them perfect for family dinners or potlucks. The recipe is versatile, allowing you to customize it for different dietary needs. Enjoy a wholesome meal that combines satisfaction and nutrition effortlessly with this simple guide to making these delightful cups.
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Ingredients
  

8 ounces of lasagna noodles

2 tablespoons olive oil

1 small onion, chopped

2 cloves garlic, minced

1 small zucchini, diced

1 red bell pepper, diced

1 cup mushrooms, sliced

1 cup spinach leaves, chopped

2 cups ricotta cheese

1 cup shredded mozzarella cheese

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: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain and set aside.

    Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent (about 3 minutes). Add the zucchini, bell pepper, and mushrooms. Cook for an additional 5-7 minutes, or until the vegetables are tender. Stir in the chopped spinach and continue cooking until wilted. Season with oregano, basil, salt, and pepper. Remove from heat.

      Prepare the Ricotta Mixture: In a separate bowl, mix the ricotta cheese with a pinch of salt, pepper, and a sprinkle of dried basil. Set aside.

        Assemble the Cups: Preheat your oven to 375°F (190°C). In a muffin tin (12-cup), start layering the ingredients. Begin with a spoonful of marinara sauce at the bottom of each cup. Break the lasagna noodles into quarters and place one piece in each cup.

          Layer the Ingredients: On top of the noodles, add a spoonful of the ricotta mixture followed by some of the sautéed vegetables. Sprinkle some mozzarella cheese over the veggies. Repeat the layering process, finishing with a layer of marinara sauce and a final sprinkle of mozzarella on top.

            Bake: Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the cheese on top is melted and bubbly.

              Serve: Allow the lasagna cups to cool for a few minutes before carefully removing them from the muffin tin. Garnish each cup with fresh basil leaves if desired.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 12 mini cups