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Mini Veggie Lasagna Skillet Cups are a delightful twist on the classic Italian dish, transforming the traditional lasagna into a bite-sized, easy-to-serve format. These mini cups encapsulate the rich flavors of lasagna while adding a fun and creative presentation that is perfect for family dinners, parties, or meal prepping. What makes this recipe particularly appealing is not only its visual charm but also its nutritional profile, packed with an array of vibrant vegetables. Each cup features layers of tender pasta, creamy ricotta, sautéed veggies, and gooey mozzarella, ensuring that it satisfies the taste buds of both kids and adults alike.

Mini Veggie Lasagna Skillet Cups

Discover the joy of cooking with Mini Veggie Lasagna Skillet Cups, a fun and nutritious take on traditional lasagna! These bite-sized treats are perfect for family dinners, parties, or meal prep, featuring layers of tender pasta, creamy ricotta, colorful veggies, and gooey mozzarella. Each cup is packed with flavor and essential nutrients, making them a delightful option for everyone. Follow our step-by-step guide to create this delicious dish and enjoy the healthy benefits of vibrant vegetables in every bite!
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Ingredients
  

8 ounces 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 fresh 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: Fill a large pot with water, add salt, and bring it to a boil. Once boiling, add the lasagna noodles and cook according to the package instructions until they are al dente. Once cooked, drain the noodles and set them aside to cool slightly.

    Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, cooking them until the onion becomes translucent, about 3 minutes. Next, add the diced zucchini, red bell pepper, and sliced mushrooms. Stir and sauté for an additional 5-7 minutes until all the vegetables are tender. Add the chopped spinach into the skillet and continue cooking until it wilts down. Season the vegetable mixture with oregano, basil, salt, and pepper. Remove from heat and set aside.

      Prepare the Ricotta Mixture: In a separate bowl, combine the ricotta cheese with a pinch of salt, pepper, and a sprinkle of dried basil. Mix well and set aside for later use.

        Assemble the Cups: Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or olive oil. Begin layering the ingredients into the muffin cups: Start by adding 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 broken noodles, add a spoonful of the ricotta mixture, followed by a portion of the sautéed vegetable mixture. Sprinkle a generous amount of shredded mozzarella cheese over the top. Continue layering until you have used up the noodles, ricotta, and veggies, finishing with a layer of marinara sauce and a final sprinkle of mozzarella cheese on top.

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

              Serve: Once baked, allow the lasagna cups to cool in the muffin tin for a few minutes. Using a butter knife, gently run it around the edges of the cups to help release them. Carefully remove each lasagna cup and place them on a serving platter. If desired, garnish with fresh basil leaves for an extra touch of flavor and color.

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