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Individual Vegetable Lasagnas Recipe

Individual Vegetable Lasagnas Recipe

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Ingredients:

Serving

3 tbsp extra virgin olive oil
1 medium spanish onion, finely chopped
1 medium carrot, finely chopped
1 medium zucchini, finely chopped
1 medium summer squash, finely chopped
8 asparagus spears , cut into 1/4-inch slices
1 lb lasagna sheet, fresh plain
1 1/2 cups canned white beans, rinsed and drained
2 (10 oz) packages frozen chopped spinach, thawed and squeezed dry
3 cups mozzarella cheese, shredded
1/2 cup parmesan cheese, freshly grated
3 tbsp unsalted butter, halved
1/2 tsp salt
1/4 tsp fresh black pepper
1/4 cup extra virgin olive oil
1 small onion, chopped
2 garlic cloves, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32 oz) cans crushed tomatoes
2 bay leaves
4 tbsp unsalted butter (optional)
salt & freshly ground black pepper

Directions:

Preheat oven to 375 degrees F.
In a saute pan over medium heat, add extra-virgin olive oil. When almost smoking, add the onion and cook until soft, about 5 minutes. Add the carrot and cook for 3 minutes. Add the zucchini and squash cook for 5 minutes. Add asparagus and cook for 2 minutes. Remove from heat when all vegetables are completely cooked but still have a good crunch. Allow to cool.
Using a 6-inch round cookie cutter, cut circles out of the lasagna sheets. You will need 18 circles. Coat the bottom of 6 (6-inch) gratin dishes with a teaspoon of tomato sauce in each. Place a circle of pasta on the bottom of each ramekin. Rinse the beans with water and season with salt and pepper. Divide the beans between each ramekin. Next, divide the spinach between the ramekins. Place a second layer of pasta on top and gently press down. Divide the sauteed vegetables among the ramekins and top with a tablespoon of tomato sauce in each. Place the third layer of pasta in each ramekin and coat with a tablespoon of tomato sauce. Sprinkle ramekins with the mozzarella and Parmesan cheeses, and top each with 1/2 tablespoon of butter. Line a baking sheet with aluminum foil and place gratin dishes on top. Bake in oven for 20 minutes or until brown and bubbling.
For the tomato sauce:.
In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	523.14 Kcal (2190 kJ)
Calories from fat	332.86 Kcal
		% Daily Value*
Total Fat	36.98g	57%
Cholesterol	62.95mg	21%
Sodium	1001.32mg	42%
Potassium	484.96mg	10%
Total Carbs	21.46g	7%
Sugars	6.9g	28%
Dietary Fiber	5.61g	22%
Protein	28.88g	58%
Vitamin C	22mg	37%
Vitamin A	0.5mg	15%
Iron	1.9mg	11%
Calcium	774.3mg	77%

Amount Per 100 g
Calories	179.24 Kcal (750 kJ)
Calories from fat	114.04 Kcal
		% Daily Value*
Total Fat	12.67g	57%
Cholesterol	21.57mg	21%
Sodium	343.07mg	42%
Potassium	166.15mg	10%
Total Carbs	7.35g	7%
Sugars	2.37g	28%
Dietary Fiber	1.92g	22%
Protein	9.89g	58%
Vitamin C	7.5mg	37%
Vitamin A	0.2mg	15%
Iron	0.7mg	11%
Calcium	265.3mg	77%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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