| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 30 min |
| Inactive: | 30 min |
| Cook: | 30 min |
| Yield: | 5 individual lasagnas |
Ingredients
- 1 (28-ounce) can chopped tomatoes
- 2 cloves garlic, pressed
- 2 teaspoons dried oregano
- 2 teaspoons sugar
- Few pinches salt
- Few dashes red chili flakes
- 10 grinds fresh black pepper
- 1 small bunch fresh parsley, leaves coarsely chopped
- 2 cups ricotta
- Few pinches salt
- About 20 grinds black pepper
- 1/3 cup olive oil
- Salt
- 1 large zuchinni, sliced into 1/8-inch thick rounds
- 1 large summer squash, sliced into 1/8-inch thick rounds
- 1 small eggplant, sliced into 1/8-inch thick rounds
- 1 package uncooked lasagna noodles
- 8 ounces shredded mozzarella
Instructions
- Combine the sauce ingredients in a mixing bowl; stir well and let sit 30 minutes at room temperature.
- Mix the ricotta together with the salt and the pepper until evenly distributed.
- Preheat a grill pan over high heat. Whisk olive oil and salt together in a bowl. Rub the veggie pieces with the olive oil mixture all over and grill until soft and browned on both sides, about 3 to 4 minutes per side.
- Preheat oven to 375 degrees F.
- To assemble the lasagnas:
- Line the bottom of a mini foil baking dish with a couple spoonfuls of sauce. Lay a single layer of raw lasagna noodles over that. Next scatter a mixture of the veggies over top, then an even layer of ricotta. Repeat once more and top it all of with plenty of mozzarella.
- Place lasagna on a baking sheet to catch any dripping cheese. Bake for about 30 minutes or until bubbly and well browned on top.
Reviews
If you need a pan size you can search “mini foil pans” into Walmart or Amazon and the size used in this recipe will come up. Great recipe!
I like the individual portions for single person, but would like to know how to freeze the rest. Cooked or uncooked?
Easy to prepare and very tasty. The taste and texture of the grilled veggies makes the flavor so much fuller than just protein (I am a lacto-ovo vegetarian so I never use ground chuck or meat but do use veggie protein and tomato sauce. I received compliments from my guests and a request to share the recipe. Try it, you will not be disappointed.
I also liked the recipe on paper but would think you would include the pan size . Just a little bit more info would have been appreciated. Knowing the pan size alone would tell you how much lasagna to use per serving & whether you had to cut any to size .
Otherwise , it looks good.
Otherwise , it looks good.
It taste great…you just need more sauce. And more ricotta cheese would have been better. I also put motzerella cheese on every layer. I’m not sure if that made a difference, but it taste great!
I usually like meat in my lasagna but this was absolutely delicious without any meat. The grilled vegis made it very good and easy!
This was a pleaser all around the table. I used fresh tomatoes instead of canned. This created some excess water but it easily drained off.
My 13 yr old daughter and I had such a fun time making these lasagnas. Not only are they easy to make, but so delicious! We put a lot of curly parsley in the chunky tomato sauce, and it really gave it a nice flavor. I also used baby bella mushrooms instead of eggplant, and that gave it a nice flavor as well. I think next time I might brown ground meat to add to the sauce. My daughter is not a big fan of lasagna and she loved these. I think it’s because they focus on the filling rather than the pasta. GREAT RECIPE!
The recipe was very easy to follow. I used grilled eggplant as the vegetable and it tasted delicious.
My husband does not like tomatoes or vegetables, so I improvised and used turkey-pepperoni and grilled chicken for the filling and used the cheese as the recipes directs. He liked his too!
At my next dinner party I am going to have friends make their own lasagna. This recipe can be fun for adults too!
I think this is an excellent receipe, everyone can make their lasagna just the way they want it, and better yet it is a good way to spend time with your kids and get them helping you in the kitchen a little bit.