Individual Vegetable Lasagnas

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I liked these as they were single servings and so colorful. The recipe includes a sauce recipe as well, but feel free to sub your favorite pasta sauce to speed things up. recipe courtesy giada de laurentiis on everyday italian.

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Steps

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Preheat oven to 375 degrees f.

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In a saute pan over medium heat , add extra-virgin olive oil.

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When almost smoking , add the onion and cook until soft , about 5 minutes.

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Add the carrot and cook for 3 minutes.

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Add the zucchini and squash cook for 5 minutes.

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Add asparagus and cook for 2 minutes.

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Remove from heat when all vegetables are completely cooked but still have a good crunch.

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Allow to cool.

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Using a 6-inch round cookie cutter , cut circles out of the lasagna sheets.

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You will need 18 circles.

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Coat the bottom of 6 gratin dishes with a teaspoon of tomato sauce in each.

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Place a circle of pasta on the bottom of each ramekin.

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Rinse the beans with water and season with salt and pepper.

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Divide the beans between each ramekin.

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Next , divide the spinach between the ramekins.

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Place a second layer of pasta on top and gently press down.

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Divide the sauteed vegetables among the ramekins and top with a tablespoon of tomato sauce in each.

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Place the third layer of pasta in each ramek.

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Ingredients

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extra virgin olive oil, spanish onion, carrot, zucchini, summer squash, asparagus spears, lasagna sheet, canned white beans, frozen chopped spinach, mozzarella cheese, parmesan cheese, unsalted butter, salt, fresh black pepper, onion, garlic cloves, celery, crushed tomatoes, bay leaves, salt & freshly ground black pepper