Individual lasagnas

  • Preparation Time30 mins
  • Cooking Time30 mins
  • Serves5
  • DifficultyEasy

For the sauce

1 (800g) tinned chopped tomatoes
2 cloves garlic, pressed
2 tsps dried oregano
2 tsps sugar
Few pinches salt
Few dashes red chili flakes
10 grinds fresh black pepper
1 small bunch fresh parsley, leaves coarsely chopped

For the ricotta

500g ricotta
Few pinches salt
About 20 grinds black pepper

For the veggies

1/3 cup olive oil
1 large courgette, sliced into 1/4-cm thick rounds
1 large summer squash, sliced into 1/4-cm thick rounds
1 small eggplant, sliced into 1/4-cm thick rounds
1 package uncooked lasagna noodles
250g shredded mozzarella
1) Combine the sauce ingredients in a mixing bowl; stir well and let sit 30 minutes at room temperature.

2) Mix the ricotta together with the salt and the pepper until evenly distributed.

3) Preheat a griddle pan over high heat. Whisk olive oil and salt together in a bowl. Rub the veggie pieces with the olive oil mixture all over and cook until soft and browned on both sides, about 3 to 4 minutes per side.

4) Preheat oven to 190C.

5) To assemble the lasagnas, line the bottom of a mini foil baking dish with a couple spoonfuls of sauce. Lay a single layer of raw lasagna noodles over that. Next scatter a mixture of the veggies over top, then an even layer of ricotta. Repeat once more and top it all of with plenty of mozzarella.

6) Place lasagna on a baking sheet to catch any dripping cheese. Bake for about 30 minutes or until bubbly and well browned on top.

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