Four Cheese-Veggie Lasagna Cups


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  • My Rating: 0 Stars
  • Author:pnc@cavtel.net
  • Serves/Makes:6
  • Prep Time:20 Minutes

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pnc@cavtel.net:

The vegetables in the Green Giant package aren't always bite-sized, so I think next time, I'm going to use raw vegetables of my choice and steam them before adding to the mixture. The cheese sauce from the Green Giant vegetables isn't all that necessary, but I guess then the recipe would be considered 'three cheese.'

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Ingredients


  • 1 can (16.3 oz) Pillsbury Grands! Flaky Layers refrigerated original biscuits (8 biscuits)
  • 1 bag (12 oz) Green Giant Valley Fresh Steamers frozen broccoli, carrots, cauliflower & cheese sauce
  • 3/4 cup diced tomatoes with roasted garlic and onion (from 14-oz can)
  • 1/3 cup Italian-style tomato paste (from 6-oz can)
  • 1/2 teaspoon finely chopped garlic
  • 1/2 teaspoon salt
  • 1/2 cup ricotta cheese
  • 1 tablespoon grated Parmesan cheese
  • 1/2 teaspoon parsley flakes
  • 1 1/4 cups shredded mozzarella cheese (5 oz)

Method


1. Heat oven to 350°F. Separate dough into 8 biscuits. Separate 2 biscuits into 3 layers each; add 1 layer to each of remaining 6 biscuits. In ungreased jumbo muffin pan, press each biscuit on bottom and up side of muffin cup.

2. Microwave frozen vegetables as directed on bag. Pour vegetables into medium bowl; stir in tomatoes, tomato paste, salt and garlic.

3. In small bowl, mix ricotta cheese, Parmesan cheese and 1/4 teaspoon of the parsley. Spoon 1 rounded tablespoon ricotta mixture into each biscuit. Top each with 1 tablespoon mozzarella cheese and rounded 1/4 cup vegetable mixture. Sprinkle with remaining mozzarella cheese and parsley.

4. Bake 30 to 35 minutes or until biscuits are golden brown and filling is hot. Cool in pan 5 minutes. Carefully run knife around side of cups to loosen; remove from pan. Cool 10 minutes longer before serving. Serve warm.