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Bake-Off® Contest 44, 2010
Cuyahoga Falls, Ohio

Four Cheese-Veggie Lasagna Cups

Individual servings of saucy veggies and cheese in tender biscuit cups provide a clever new way to enjoy lasagna flavors.

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  • prep time 20 min
  • total time 1 hr 10 min
  • ingredients 10
  • servings 6
 

Ingredients

1
can (16.3 oz) Pillsbury® Grands!® Flaky Layers biscuits
1
bag (12 oz) Green Giant™ Steamers™ frozen broccoli, carrots, cauliflower & cheese sauce
3/4
cup Muir Glen® diced tomatoes with garlic & onion (from 14.5-oz can)
1/3
cup Italian-style tomato paste (from 6-oz can)
1/2
teaspoon salt
1/2
teaspoon finely chopped garlic
1/2
cup ricotta cheese
1
tablespoon grated Parmesan cheese
1/2
teaspoon parsley flakes
1 1/4
cups shredded mozzarella cheese (5 oz)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
7g,
7%
Trans Fat
3g
3%
),
Cholesterol
20mg
20%;
Sodium
1450mg
1450%;
Total Carbohydrate
43g
43%
(Dietary Fiber
2g
2%
  Sugars
11g
11%
),
Protein
15g
15%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
15%;
Calcium
30%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
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