Four Cheese Veggie Lasagna Cups

(from myoung’s recipe box)

Categories: Lunch

Ingredients

  • 1 can Pillsbury Grands Flaky Layers (8)
  • 1 bag Green Giant Valley Fresh steamers frozen brocolli, carrots, cauliflouer & cheese sauce.
  • 3/4 c diced tomatoes
  • 1/3 c italian style tomato paste
  • 1/2 tsp salt
  • 1/2 tsp finely chopped garlic
  • 1/2 c ricotta cheese
  • 1 tbsp grated parmesean cheese
  • 1/2 tsp parsley flakes
  • 1 1/4 c grated mozzarella cheese

Directions

  1. at oven to 350. Separate dough into 8 biscuits. Separate 2 biscuits into 3 layers each, add 1 layer to each remaining 6 biscuits. In ungreased jumbo muffin pan, press each biscuit on bottom and up side of muffin cup.

  2. Microwave frozen vegetables as directed on bag. Pour veg into medium bowl, stir in tomatoes, tomato paste, salt & garlic.

  3. In small bowl, mix ricotta cheese, Parmesean + 1/4 tsp of parsley. Spoon 1 rounded tbsp of that mix into each biscuit. Top each with 1 tbsp mozz & rounded 1/4 c veg mix. Sprinkle with remaining mozz & parsley.

  4. Bake 30-35 minutes. Cool in pan 5 minutes. Remove from pan. Cool 10 minutes and serve.

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