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In recent years, there has been a notable shift toward healthier, homemade meals that not only satisfy our cravings but also nourish our bodies. As people become more conscious of their dietary choices, the demand for recipes that combine flavor, nutrition, and convenience continues to rise. One dish that perfectly encapsulates these qualities is the Mini Veggie Lasagna Skillet Cups. This innovative recipe transforms the classic lasagna into bite-sized portions, making it a fun and versatile option for both weeknight dinners and entertaining guests.

Mini Veggie Lasagna Skillet Cups

Discover the joy of homemade meals with Mini Veggie Lasagna Skillet Cups! This innovative recipe transforms traditional lasagna into bite-sized, nutritious portions perfect for weeknight dinners or entertaining. Packed with whole grain noodles, fresh vegetables, and creamy cheeses, these mini cups offer the comforting flavors of lasagna while prioritizing health. Easy to prepare and customizable, they make for a delicious and visually appealing dish that everyone will love!
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Ingredients
  

9 whole wheat lasagna noodles

1 cup ricotta cheese

1 cup shredded mozzarella cheese, divided

1 cup grated Parmesan cheese, divided

2 cups marinara sauce (store-bought or homemade)

1 small zucchini, diced

1 small bell pepper (any color), diced

1 cup fresh spinach, chopped

1/2 cup mushrooms, chopped

1 teaspoon Italian seasoning

Salt and pepper, to taste

Olive oil for sautéing

Fresh basil leaves for garnish (optional)

Instructions
 

Prep the Lasagna Noodles: Start by bringing a large pot of salted water to a boil. Add the whole wheat lasagna noodles and cook according to the package instructions until they are al dente. Once done, drain the noodles and set aside to cool slightly.

    Sauté the Veggies: In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced zucchini, bell pepper, mushrooms, and chopped spinach. Sauté the vegetable mixture for about 5-7 minutes, stirring occasionally, until the veggies are tender. Season with salt, pepper, and Italian seasoning. Once cooked, remove the skillet from heat and let the mixture cool for a few minutes.

      Mix the Cheese Filling: In a medium mixing bowl, combine the ricotta cheese, half of the shredded mozzarella, and half of the grated Parmesan cheese. Mix thoroughly until well blended and smooth.

        Assemble the Lasagna Cups: Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or olive oil. Begin layering the ingredients in each muffin cup as follows:

          - Start with about a spoonful of marinara sauce at the bottom of each cup to create a base.

            - Cut the lasagna noodles to fit the muffin tins and place a piece on top of the sauce, pressing down slightly.

              - Next, add a spoonful of the ricotta cheese mixture, followed by a generous portion of the sautéed vegetable mixture.

                - Repeat these layers until you reach the top of the muffin cup, finishing with a piece of noodle on top and a good spoonful of marinara sauce.

                  - Sprinkle the remaining mozzarella and Parmesan cheese generously over the top of each cup.

                    Bake: Place the muffin tin in the preheated oven and bake for about 20-25 minutes. The mini lasagna cups are done when the cheese is melted, bubbly, and golden brown on top.

                      Cool and Serve: Once baked, remove the muffin tin from the oven and allow the mini lasagna cups to cool for about 5 minutes. Carefully use a fork to lift each cup out of the tin. For an added touch, garnish with fresh basil leaves if desired. Serve warm and enjoy!

                        Prep Time, Total Time, Servings: 20 mins | 45 mins | 6 servings