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Four Cheese-Veggie Lasagna Cups

(119)
  21 reviews
  • 20 min prep time
  • 1 hr 10 min total time
  • 10 ingredients
  • 6 servings
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Individual servings of saucy veggies and cheese in tender biscuit cups provide a clever new way to enjoy lasagna flavors.

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

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)

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
Calories from Fat
160
% Daily Value
Total Fat
18g
28%
Saturated Fat
7g
34%
Trans Fat
3g
3%
Cholesterol
20mg
7%
Sodium
1450mg
61%
Total Carbohydrate
43g
14%
Dietary Fiber
2g
8%
Sugars
11g
11%
Protein
15g
15%
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
30%
30%
Iron
15%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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