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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Servings 6

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( 119 ) Ratings

119 Ratings

5 Stars

4 Stars 15%

3 Stars 18%

2 Stars 16%

1 Stars 15%

Member Reviews ( 21 )

25efc9b2-7ef5-4165-a8f1-bb4668b69f36

Bake-Off® Contest 44, 2010

Cindy Egersdorfer

Cuyahoga Falls, Ohio

ingredients 10
Prep Time 20 min
Total Time 1 hr 10 min

Ingredients

1: can (16.3 oz) Pillsbury® Grands!® Flaky Layers biscuits

1: bag (12 oz) Green Giant® Valley Fresh 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 McCormick® Parsley Flakes

1 1/4: cups shredded mozzarella cheese (5 oz)

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Directions

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; 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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

mrjess153

report Posted May. 16, 2011 7:07 AM

I give this one a full 4

Laceybug19

report Posted May. 14, 2011 12:16 AM

Big hit with my family. My husband has been requesting it over and over again. Love, Love, Love it! super easy too :-)

ineeddinnerideas

report Posted Feb. 2, 2011 10:45 PM

This was okay not going to be making it again but I wasn't supper un-happy with it

A_Little_Slice_of_Haven

report Posted Jan. 12, 2011 7:10 PM

I thought this would have been a sure winner with my family, but no one liked it :o(

Mamaaidan

report Posted Dec. 30, 2010 8:23 AM

Almost didn't try this because it sounded like they'd have pasta in them, which didn't sound nice. I think two would be too many - fill it out with a fresh salad!