Kid-Friendly: Individual Lasagna
Votes: 6
Time: 55 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
This individual lasagna is made in a muffin tin and is perfect for kids. And its secret ingredient is ravioli! They fit perfectly into the muffin tin's cavities, replacing the layer of noodles and cheese. Even a child can assemble this lasagna: each cavity is filled with alternating layers of cooked ravioli stuffed with cheese and spinach, tomato sauce, and grated mozzarella, topped with grated Parmesan cheese for a delicious cheesy crust. Once baked, all the layers come together to form a delicious vegetarian lasagna that both adults and children will love.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (700 g) of frozen cheese and spinach ravioli
- 4 tbsp. l. olive oil
- 1 can (400 g) of canned chopped tomatoes
- 1.5 tsp Italian seasoning
- 1 small carrot, chopped
- 1 clove of garlic
- 1.5 cups grated semi-skimmed mozzarella
- 1 tbsp. l. grated parmesan
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Recipes with similar ingredients: ravioli, mozzarella cheese, Parmesan cheese, tomatoes, carrot, Italian seasonings
Cooking the dish according to the recipe:
- Bring a large pot of water to a boil. Add the ravioli and cook according to package directions. Drain and rinse the ravioli under cold water to cool.
- Position a rack in the middle of the oven and preheat to 200°C. Grease the wells of a 12-cup metal muffin tin with 2 tablespoons olive oil. Set aside.
- Combine the tomatoes, Italian seasoning, carrots, garlic, and the remaining 2 tablespoons of olive oil in a blender. Blend until a chunky paste forms, about 20 seconds. Season with salt and pepper to taste.
- Spoon 1/2 teaspoon sauce into each muffin cup, top with a ravioli, then 1 teaspoon sauce and 1 teaspoon mozzarella. Repeat the layers twice so that each cup has 3 ravioli, layered with sauce and shredded mozzarella. Divide the remaining sauce evenly among the cups. Top with 1 tablespoon mozzarella and 1/4 teaspoon Parmesan. Bake until the tops of each lasagna are golden brown, 18 to 20 minutes.
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