Sunday, February 6, 2011

Four Cheese Veggie Lasagna Cups

First of all I have to remind everyone how much of a meat and potatoes guy my hubby is... That is what he wants all the time! Seriously, if we could have hamburgers, steaks and hot dogs with some kind of a potato for a side every night of the week, he would be in HEAVEN!! Now, having said this - he RAVED about this supper! He loved it and wanted me to not take leftovers over to my grandparents because he wanted them... It was pretty good! :) I loved the individual servings and my kids kept talking about the "cupcakes" and "muffins" they were eating for supper! :)

Four Cheese Veggie Lasagna Cups
(recipe found at

1 can (16.3 ounces) flaky layers refrigerated biscuits
1 bag (12 ounces) steamers frozen broccoli, carrots, cauliflower and cheese sauce
3/4 cup diced tomatoes with garlic and onion (from 14.5 ounce can)
1/3 cup italian style tomato paste (from 6 ounce can)
1/2 teaspoon salt
1/2 teaspoon finely chopped garlic
1/2 cup ricotta cheese
1 tablespoon grated parmesan cheese
1/2 teaspoon parsley flakes
1 1/4 cups shredded mozzarella cheese

Heat oven to 350. Separate dough into 8 biscuits. Separate 2 biscuits into 3 layers each; add 1 layer to each of remaining 6 biscuits. (I didn't do this, because I was just using a regular size muffin pan...) In ungreased jumbo muffin pan, press each biscuit on bottom and up side of muffin cup. Microwave frozen vegetables as directed on bag. Pour vegetables into medium bowl; stir in tomatoes, tomato paste, salt and garlic.

In small bowl, mix ricotta cheese, parmesan and 1/4 teaspoon of the parsley. Spoon 1 rounded tablespoon ricotta mixture into each biscuit. Top each with 1 tablespoon mozzarella cheese and rounded 1/4 cup vegetable mixture. Sprinkle with remaining mozzarella cheese and parsley. Bake 30-35 minutes or until biscuits are golden brown and filling is hot. Cool in pan 5 minutes. Carefully run knife around side of cups to loosen; remove from pan. Cool 10 minutes longer before serving. Serve warm.

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