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Mini Veggie Lasagna Skillet Cups offer a delightful and innovative twist on the classic Italian favorite. This dish not only caters to lasagna lovers but also appeals to those seeking a healthier, veggie-packed meal option. The charm of this recipe lies in its unique presentation and the convenience it provides. By transforming traditional lasagna into individual servings cooked right in a skillet, these mini cups promise to deliver full flavor with a fraction of the effort.

Mini Veggie Lasagna Skillet Cups

Discover the joy of Mini Veggie Lasagna Skillet Cups, a creative and healthy twist on the classic dish. These individual servings are packed with vibrant vegetables like zucchini, bell peppers, and spinach, making them both nutritious and flavorful. Perfect for busy weeknights, this easy skillet recipe minimizes cleanup and maximizes taste. With rich cheeses and a delicious marinara sauce, these mini cups are sure to impress at any gathering while keeping your meals light and satisfying. Enjoy a hearty, veggie-filled dish that everyone will love!
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Ingredients
  

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 medium zucchini, diced

1 bell pepper (any color), diced

1 cup mushrooms, sliced

1 cup fresh spinach, chopped

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and black pepper to taste

8 lasagna noodles, broken into bite-sized pieces

1 ½ cups marinara sauce

1 cup ricotta cheese

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

Fresh basil leaves for garnish (optional)

Instructions
 

Sauté the Veggies: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until it becomes translucent. Then, add the minced garlic and cook for an additional minute until it releases its aroma.

    Add the Remaining Vegetables: Incorporate the diced zucchini, bell pepper, and sliced mushrooms into the skillet. Cook for about 5-7 minutes or until the vegetables soften. Stir in the chopped spinach and mix until it wilts down.

      Season the Mixture: Sprinkle in the dried oregano and basil, along with salt and pepper to taste. Stir everything together to ensure the vegetables are well coated with the seasoning.

        Incorporate the Noodles: Add the broken lasagna noodles and marinara sauce to the skillet. Mix thoroughly to ensure the noodles are well coated with the sauce and combined well with the vegetables. If needed, add a splash of water to create moisture for cooking the pasta evenly.

          Layer the Cheeses: Spoon the ricotta cheese evenly over the pasta mixture. Next, sprinkle half of the shredded mozzarella on top, followed by the remaining mozzarella and finally the grated Parmesan cheese.

            Cook the Dish: Cover the skillet with a lid and let it simmer on low heat for about 15-20 minutes, or until the noodles are tender and the cheeses are melted. Remove the lid for the last 5 minutes to achieve a bubbly, golden crust on top.

              Serve and Enjoy: Once cooked, garnish your lasagna cups with fresh basil leaves, if desired. Allow them to cool slightly before using a spoon to scoop out individual servings. Enjoy your flavorful mini veggie lasagna skillet cups!

                Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4 servings