Mini Veggie Lasagna Cups: A Tasty Vegetarian Twist

Mini veggie lasagna cups offer a delightful and easy-to-make vegetarian alternative to traditional lasagna, perfect for any gathering or weeknight dinner. These individual servings are not only adorable but also bursting with flavor, combining all the goodness of vegetables and cheese in convenient bite-sized portions. Here's how to whip up a batch of these delicious mini veggie lasagna cups:

Ingredients:
- Lasagna noodles (about 12 sheets)
- 1 cup bell peppers 
- 1 cup sliced mushrooms
- 1 cup baby spinach, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 can (15 ounces) tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)

Instructions:

1. Prepare the Lasagna Cups:
   - Preheat the oven to 375°F (190°C) and lightly coat a muffin tin with cooking spray or olive oil.
   - Prepare the lasagna noodles as per the package instructions until they are cooked al dente. Drain them and set aside.

2. Prepare the Veggie Filling:
   -In a pan, heat the oil over medium heat. Add diced bell peppers and sliced mushrooms. Cook for 5-7 minutes until softened.
   - Add chopped baby spinach to the skillet and cook for an additional 2-3 minutes until wilted. Season with salt and pepper to taste. Remove from heat and set aside.

3. Assemble the Mini Veggie Lasagna Cups:
   - Cut each lasagna noodle into thirds crosswise. Place one piece of noodle into each muffin cup, pressing down gently to form a cup shape.
   - Spoon a small amount of ricotta cheese into the bottom of each noodle cup.
   - Top with a spoonful of tomato sauce, followed by a spoonful of the veggie mixture.
   - Sprinkle shredded mozzarella and grated Parmesan cheese over the veggies.

4. Bake and Serve:
   - Bake the mini veggie lasagna cups in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly and the edges of the noodles are golden brown.
   - Remove from the oven and let cool for a few minutes in the muffin tin before carefully removing each mini lasagna cup.
   - If you like, add fresh basil leaves on top before serving the dish warm.

Tips and Variations:
- Feel free to add other favorite vegetables like zucchini, diced tomatoes, or olives to the filling.
- Substitute different cheeses such as feta or goat cheese for added variety.
- These mini veggie lasagna cups are perfect for meal prep and can be stored in the refrigerator for a few days. 

Enjoy these mini veggie lasagna cups as a delicious and satisfying vegetarian meal or appetizer. Whether you're hosting a party or looking for a creative dinner option, these bite-sized treats are sure to impress with their flavor and convenience.

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