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!
Servings: 4 Servings
Calories: 528kcal
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
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.
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
