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5 from 4 votes

Easy mini lasagna recipe that is delicious and nutritious! Made with homemade cashew ricotta cheese, zucchini, and yellow summer squash, it’s hard to beat! This healthy single-serve lasagna is perfect for summer when zucchini is ripe on the vine, or enjoy it in the depths of winter for a cozy personal-sized meal.

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Homemade personal sized lasagnas on a wooden board.

Thank you, Le Parfait, for sponsoring this recipe.

Why You’ll Love This Recipe

  • Plant-Based Goodness: Featuring homemade cashew ricotta cheese, this recipe is a great source of plant-based proteins and healthy fats.
  • Garden-Fresh: Utilizing fresh garden produce, this dish embodies the essence of summertime and clean eating.
  • Perfect Balance: With a harmonious blend of macronutrients, it supports a balanced diet.
  • Sustainable and Eco-Friendly: Cooking in glass jars not only makes it visually appealing but also aligns with sustainable living practices.

Ingredients

This easy recipe calls for simple ingredients cooked in individual dishes. 

Ingredients for mini lasagna recipe.
  • Ricotta Cheese: Homemade cashew ricotta cheese is a creamy, dairy-free alternative rich in proteins and minerals.
  • Zucchini: A versatile summer vegetable, low in calories and high in essential nutrients.
  • Yellow Summer Squash: Similar to zucchini, it’s a light, nutrient-rich vegetable.
  • Lasagna Noodles: The base of our lasagna is oven-ready lasagna noodles. Using these convenient uncooked noodles saves time!
  • Pasta Sauce: Adds rich flavor to these mini lasagna cups. Using store-bought sauce adds to the ease of this 
  • Fresh Basil: Aromatic herb that enhances the dish’s flavor and offers additional health benefits.

Step By Step Instructions

This vegan lasagna recipe uses freshly picked zucchini, yellow summer squash, homemade cashew ricotta cheese, lasagna noodles, and your favorite pasta sauce.

  1. Preheat oven to 375°F/190°C. 
  2. Spoon 1 tablespoon of pasta sauce into the bottom of four 12oz glass jars
  1. Spread creamy ricotta on both sides of a piece of noodle and place it in the bottom of each jar. Scoop another tablespoon of pasta sauce on top.
  1. Layer two pieces of zucchini and two pieces of yellow summer squash in the jar.
  1. Spoon 1 tablespoons pasta sauce on top.
  1. Repeat steps 3-5 until the jar is almost full. Then, scoop a tablespoon of ricotta on the very top.
  1. Fill a 9” x 9” baking pan with 1 1/2” of water and place jars inside the pan. Do NOT skip this step. 
Prepared individual sized lasagnas in glass jars in a 9 by 9 pan with water.
  1. Cover the top of the jars with aluminum foil and bake for 30 minutes. (Alternatively, rest the jar lids on top of the jars. (Do NOT screw them down.)
Prepared individual sized lasagnas in glass jars in a 9 by 9 pan with water with lids rested on top.
  1. Remove tin foil and bake for an additional 10-15 minutes.
Baked personal sized lasagnas in glass jars in a 9 by 9 pan with water.
  1. Serve with fresh basil on top. 
The best single serve lasagna recipe baked and served in glass jars.

Recipe Variations

  • Cheese: This recipe calls for homemade cashew ricotta cheese. Adding a layer of vegan shredded mozzarella cheese or parmesan cheese on top can add to the depth of flavor. 
  • Sauce: Any tomato sauce will do for this classic lasagna recipe. Classic marinara sauce or a flavorful tomato basil spaghetti sauce can be delicious! For a bit of a kick, try Arrabbiata Pasta Sauce.
  • Herbs: This single-serve lasagna calls for tomato basil pasta sauce. If you opt for a classic marinara, then I would recommend adding in some freshly chopped herbs, such as fresh parsley, basil, or oregano. Alternatively, stirring in Italian seasoning and ground black pepper to the marinara sauce could do the trick. 
Size view of mini lasanga in a Le Parfait jar.

Storage Tips

These mini lasagnas are conveniently made in Le Parfait 350ml (12oz) mason jars. If you don’t finish your entire lasagna, simply screw on the lid and store it in the fridge for up to 5-days. 

Favorite Jars For Lasagna

Some people make individual single-serving lasagnas in a muffin tin, oven-safe ramekins, or mini Dutch ovens. The best option, however, is to use Le Parfait 12oz glass mason jars. They are super convenient to use. In addition, when it comes to storing leftovers, you don’t have to transfer the mini lasagnas to a different container. 

Nutrition Bites

This easy mini lasagna recipe is made with fresh whole foods ingredients. Zucchini and yellow summer squash are both good sources of potassium, vitamin C, and B6. They are both low in calories, which brings a nice balance to the calorically dense vegan ricotta cheese.

The homemade cashew ricotta cheese is a healthy plant-based fat. Cashews are a good source of protein, copper, manganese, and magnesium! Who knew?

FAQ

What is mini lasagna called? 

Mini lasagnas, like this recipe, are often referred to as “lasagna cups” or “lasagna jars.”

What pasta looks like mini lasagna noodles? 

Pasta like mafaldine or lasagnette resembles mini lasagna noodles.

Do you put cheese in between lasagna layers? 

Yes, in this recipe, cashew ricotta cheese is spread between layers for creaminess. 

Close up of mini vegan lasagna.

Recipe

Two jars of pasta with tomatoes and basil on a wooden cutting board.
5 from 4 votes

Mini Lasagna

Yield 4 Servings
Prep Time 20 minutes
Total Time 1 hour
Easy mini lasagna recipe that is delicious and nutritious! Made with homemade cashew ricotta cheese, zucchini, and yellow summer squash, it’s hard to beat!

Ingredients  

  • 1 1/2 cups homemade Cashew Ricotta Cheese
  • 1 medium zucchini, thinly sliced
  • 1 medium yellow summer squash, thinly sliced
  • 8 lasagna noodles, ready bake
  • 2 1/2 cups tomato basil pasta sauce
  • Fresh basil for garnish

Instructions 

  • Preheat oven to 375°F/190°C.
  • Spoon 1 tablespoon of pasta sauce into the bottom of four 12oz glass jars.
  • Spread the ricotta mixture on both sides of a piece of noodle and place it at the bottom of each jar. Scoop another tablespoon of pasta sauce on top.
  • Layer two pieces of zucchini and two pieces of yellow summer squash in the jar.
  • Spoon 1 tablespoons pasta sauce on top.
  • Repeat steps 3-5 until the jar is almost full. Then scoop a tablespoon of ricotta on the very top.
  • Fill a 9”x9” baking pan with 1 1/2” of water and place jars inside the pan. Do NOT skip this step.
  • Cover the top of the jars with tin foil and bake for 30 minutes.
  • Remove tin foil and bake for an additional 10-15 minutes.
  • Serve with fresh basil on top.

Notes

Please read through the above blog post for helpful tips and tricks!

Nutrition

Calories: 528kcal, Carbohydrates: 68g, Protein: 19g, Fat: 23g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 12g, Sodium: 740mg, Potassium: 1155mg, Fiber: 7g, Sugar: 12g, Vitamin A: 859IU, Vitamin C: 28mg, Calcium: 66mg, Iron: 6mg

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Recipe Rating




4 Comments

  1. 5 stars
    This was so good! I love that it uses store bought pasta sauce to save on time!