Mini Lasagna
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