Mini Lasagnas
(from SallyV’s recipe box)
Source: Rachel Ray
Prep time: 45 minutes
Cook time: 15 minutes
Serves 4 people
Categories: Vegetarian
Ingredients
- 8 vine-ripened tomatoes, sliced about 1/4-inch thick
- 4 T. olive oil, divided
- 2 t. Italian seasoning
- Salt and pepper
- 24 large frozen raviolis
- 1/2 lb. ball fresh mozzarella, grated
- 1/2 C. grated Parmigianino Reggiano cheese
- 1 bunch basil leaves (24 leaves), divided
Directions
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Pre-heat the oven to 325º.
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Arrange the tomato slices on a rack set over a sheet pan and drizzle with about 2 T. oil. Season with salt, pepper and Italian seasoning and roast until tender and caramelized, about 45 minutes. Set aside.
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While the tomatoes are roasting, bring a large pot of salted water to a boil. Cook the ravioli according to the package directions and drain.
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Raise the oven temperature to 375°. Spray a 12 cup muffin tin with cooking spray.
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Build lasagnas in the cups of the muffin tin: start with a ravioli, a roasted tomato, a sprinkle of mozzarella, a sprinkle of Parmigianino Reggiano and 1 basil leaf and repeat once, ending with the cheeses. Reserve the remaining basil leaves.
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Bake in the oven until the cheese is melted, about 10-15 minutes.
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Thinly slice the remaining basil for garnish.