Individual Vegetable Lasagnas: A Colorful Symphony of Flavor

There’s a particular joy that comes from transforming humble vegetables into something truly spectacular. I remember, years ago, flipping through a cooking magazine, my eyes landing on a photograph of these individual vegetable lasagnas. They were a riot of color, stacked high in their little gratin dishes, each one a miniature masterpiece. The idea of serving individual portions, rather than a sprawling family-style bake, felt so elegant and thoughtful. It immediately transported me to a dinner party I’d attended where each guest was presented with their own perfectly portioned, bubbling lasagna – a gesture of individual care that made the meal feel extra special. This recipe, born from that inspiration, is a testament to how vibrant and deeply satisfying vegetarian cooking can be.

Recipe Overview

• Prep Time: 1 hour 35 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 55 minutes
• Servings: 6
• Yield: 6 individual portions
• Dietary Type: Vegetarian

Ingredients

For the Lasagna

• 3 tablespoons extra virgin olive oil
• 1 medium Spanish onion, finely chopped
• 1 medium carrot, finely chopped
• 1 medium zucchini, finely chopped
• 1 medium summer squash, finely chopped
• 8 asparagus spears, cut into 1/4-inch slices
• 1 lb lasagna sheet, fresh plain
• 1 1/2 cups canned white beans, rinsed and drained
• 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
• 3 cups mozzarella cheese, shredded
• 1/2 cup parmesan cheese, freshly grated
• 3 tablespoons unsalted butter, halved
• 1/2 teaspoon salt
• 1/4 teaspoon fresh black pepper

Simple Tomato Sauce (use 2 cups)

• 1/4 cup extra virgin olive oil
• 1 small onion, chopped
• 2 garlic cloves, chopped
• 1 celery stalk, chopped
• 1 carrot, chopped
• 2 (32 ounce) cans crushed tomatoes
• 2 bay leaves
• 4 tablespoons unsalted butter (optional)
• salt & freshly ground black pepper, to taste

Equipment Needed

• Saute pan
• 6-inch round cookie cutter
• 6 (6-inch) gratin dishes
• Large casserole pot or Dutch oven
• Food processor
• Baking sheet
• Aluminum foil

Instructions

1. Preheat your oven to 375 degrees F (190 degrees C). This ensures your oven is at the optimal temperature for baking.
2. Sauté the Vegetables: In a saute pan over medium heat, add the 3 tablespoons of extra virgin olive oil. Once the oil is almost smoking, add the finely chopped Spanish onion and cook until it becomes soft, which should take about 5 minutes. Next, add the finely chopped carrot and continue to cook for an additional 3 minutes. Introduce the finely chopped zucchini and summer squash to the pan and cook for 5 minutes. Finally, add the 1/4-inch sliced asparagus spears and cook for 2 minutes. It’s crucial that all the vegetables are completely cooked but still retain a good crunch. Once cooked, remove the pan from the heat and allow the vegetables to cool completely.
3. Prepare the Lasagna Sheets: Using a 6-inch round cookie cutter, carefully cut circles out of the fresh plain lasagna sheets. You will need a total of 18 circles.
4. Begin Assembling the Lasagnas: Take your 6 (6-inch) gratin dishes. Coat the bottom of each dish with 1 teaspoon of the prepared tomato sauce. Place one pasta circle on the bottom of each ramekin.
5. Add the Bean and Spinach Layers: Rinse the white beans thoroughly with water and season them with salt and pepper. Divide the seasoned beans equally among the 6 ramekins, spreading them over the first layer of pasta. Next, distribute the thawed and squeezed dry frozen chopped spinach evenly among the ramekins.
6. Build the Next Layers: Place a second layer of pasta on top of the spinach in each ramekin. Gently press down to compact the layers. Divide the sautéed vegetables among the ramekins, ensuring an even distribution. Top each ramekin with 1 tablespoon of tomato sauce.
7. Complete the Lasagna Structure: Place the third and final layer of pasta in each ramekin. Coat this top pasta layer with another tablespoon of tomato sauce.
8. Top and Bake: Generously sprinkle each lasagna with the shredded mozzarella cheese and freshly grated Parmesan cheese. To finish, top each individual lasagna with 1/2 tablespoon of unsalted butter.
9. Bake the Lasagnas: Line a baking sheet with aluminum foil to catch any potential drips. Carefully place the prepared gratin dishes on the foil-lined baking sheet. Bake in the preheated oven for 20 minutes, or until the cheese is golden brown and bubbly.

Simple Tomato Sauce Preparation

1. Start the Sauce Base: In a large casserole pot or Dutch oven, heat 1/4 cup of extra virgin olive oil over medium-high heat. Add the chopped onion and chopped garlic, and sauté until they are soft and translucent, which should take approximately 5 to 10 minutes.
2. Add More Vegetables and Tomatoes: Introduce the chopped celery and chopped carrot to the pot. Season generously with salt and pepper. Sauté these vegetables until they are all soft, about another 5 to 10 minutes. Pour in the 2 (32 ounce) cans of crushed tomatoes and add the 2 bay leaves.
3. Simmer and Thicken: Bring the sauce to a simmer, then reduce the heat to low, and simmer uncovered for 1 hour, or until the sauce has thickened to your desired consistency.
4. Finish the Sauce: Remove and discard the bay leaves. Taste the sauce and check for seasoning. If you find the sauce tastes too acidic, stir in the 4 tablespoons of unsalted butter, 1 tablespoon at a time, until the flavors are rounded out.
5. Process the Sauce: Transfer half of the tomato sauce to the bowl of a food processor and process until smooth. Continue with the remaining tomato sauce, processing it until smooth as well.
6. Store Leftover Sauce: If you have any excess sauce that you won’t be using immediately, allow it to cool completely. Pour the cooled sauce into 1 to 2 cup portions into freezer plastic bags. This sauce can be frozen for up to 6 months.

Expert Tips & Tricks

• Vegetable Prep is Key: For the most even cooking and best texture, ensure your vegetables are chopped to a uniform size. This consistency allows them to cook at the same rate in the sauté pan.
• Don’t Overcook the Veggies: While we want them cooked, you’re aiming for tender-crisp. They will continue to cook in the oven, and overcooked vegetables can become mushy in the lasagna.
• Squeeze the Spinach Dry: This is a crucial step to prevent a watery lasagna. A clean kitchen towel or cheesecloth works wonders for removing excess moisture from the thawed spinach.
• Fresh Pasta Advantage: Using fresh lasagna sheets makes a noticeable difference in texture. They cook faster and have a more tender bite than dried sheets. If using dried, ensure you cook them according to package directions before layering, and be mindful of the additional moisture they might introduce.
• Sauce Consistency: The simmering time for the sauce is key to developing deep flavor and the right texture. Don’t rush this step. If it seems too thin after an hour, continue simmering for a bit longer.
• Make-Ahead Magic: The tomato sauce can be made days in advance and stored in the refrigerator. You can even sauté the vegetables a day ahead and store them separately in the fridge. On the day of serving, assemble and bake for a quicker meal.

Serving & Storage Suggestions

These individual vegetable lasagnas are a complete and beautiful meal on their own. Serve them hot, straight from the oven, allowing the cheese to be gloriously molten and the edges to be delightfully crisp. A simple side salad with a light vinaigrette would be a perfect accompaniment, offering a fresh contrast to the richness of the lasagna.

Leftovers can be stored, once cooled to room temperature, in airtight containers in the refrigerator for up to 3 days. To reheat, you can place an individual lasagna in a preheated oven at 350 degrees F (175 degrees C) for about 15-20 minutes, or until heated through. Alternatively, a microwave can be used, though the crust might not be as crisp. Freezing is also an option; allow the baked lasagnas to cool completely, wrap them tightly in plastic wrap and then in aluminum foil, and freeze for up to 1 month. Thaw in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	898.1 kcal	–
Calories from Fat	352 kcal	–
Total Fat	39.2 g	60%
Saturated Fat	15.3 g	76%
Cholesterol	66.8 mg	22%
Sodium	1425.8 mg	59%
Total Carbohydrate	104.2 g	34%
Dietary Fiber	15 g	59%
Sugars	17.8 g	71%
Protein	38.3 g	76%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free Delight: To make these gluten-free, opt for gluten-free lasagna noodles. Be sure to follow the package instructions for cooking them before layering, as cooking times can vary significantly.
• Herbaceous Infusion: Feel free to add fresh herbs like basil, oregano, or thyme to the sautéed vegetable mixture for an extra layer of aromatic complexity.
• Spicier Kick: If you enjoy a bit of heat, a pinch of red pepper flakes can be added to the tomato sauce during its simmering process.
• Different Cheeses: Experiment with other melting cheeses like Provolone or Fontina for a slightly different flavor profile. A dollop of ricotta cheese could also be added as a layer for added creaminess.
• Seasonal Vegetables: This recipe is wonderfully adaptable. In the fall, consider adding diced butternut squash or mushrooms to the vegetable mix. Spring might inspire the inclusion of leeks or peas.

FAQs

Q: Can I use dried lasagna noodles instead of fresh?
A: Yes, you can use dried lasagna noodles, but you will need to boil them according to package directions until al dente before layering them into the gratin dishes. Be mindful that dried noodles can sometimes absorb more liquid, potentially making the finished dish slightly less firm.

Q: How can I make this recipe vegan?
A: To make this vegan, omit the mozzarella and parmesan cheeses and use a good quality vegan shredded mozzarella. For the butter, use a vegan butter substitute or simply omit it from the topping. Ensure your lasagna sheets are also egg-free.

Q: My vegetables seem watery after sautéing, what did I do wrong?
A: Ensure you are cooking the vegetables in batches if your pan is crowded. Overcrowding the pan steams the vegetables rather than sautéing them, leading to excess moisture. Also, make sure to cook them until the moisture has evaporated.

Q: Can I make the entire lasagna ahead of time and bake it later?
A: Yes, you can assemble the lasagnas up to 24 hours in advance. Cover them tightly with plastic wrap and refrigerate. When ready to bake, remove the plastic wrap and bake as directed, you might need to add a few extra minutes to the baking time to ensure it’s heated through.

Q: What is the best way to cut the lasagna sheets into circles?
A: A sharp 6-inch round cookie cutter is ideal. If you don’t have one, you can trace around a round bowl or plate of the correct size and carefully cut with a sharp knife.

Final Thoughts

These individual vegetable lasagnas are a delightful celebration of fresh produce, bringing a vibrant spectrum of flavors and colors to your table. They are a testament to the fact that meatless meals can be incredibly satisfying and visually stunning. Whether you’re serving them as a centerpiece for a vegetarian feast or as an elegant appetizer, they are sure to impress. Don’t hesitate to experiment with the suggested variations and truly make them your own. Enjoy the process, savor the aromas, and relish every delicious bite.