Individual Vegetarian Lasagnas

By norsegal8

Ingredients

• salt
• 2 Tbsp. vegetable oil
• 1 lb. fresh lasagna sheets
• 3 Tbsp. extra-virgin olive oil
• 1 medium onion, finely chopped
• 1 large carrot, peeled and finely chopped
• 1 large zucchini, finely chopped
• 1 large yellow summer squash, finely chopped
• 1 bunch of asparagus, steamed and cut into 1/4-inch slices
• 3/4 tsp. black pepper, plus more to taste
• 1 1/2 cups marinara sauce, or 2 cups for large lasagna
• 1 (16-ounce) can white beans, rinsed and drained
• 2 (10-ounce) packages frozen chopped spinach, thawed and sqeezed dry
• 2 cups shredded mozzarella cheese
• 1/2 cup freshly grated Parmesan cheese
• 3 Tbsp. unsalted butter, cut into pieces

Details

Servings 4

Preparation

Step 1

PREHEAT THE OVEN to 375 degrees. Bring a large pot of salted water to a boil. Add the vegetable oil, then the lasagna sheets, and cook until almost al dente, about 4 minutes. Drain, and gently rinse the lasagna sheets under cold water to stop them from cooking and to help remove any excess starch. Cover lightly with a damp towel to prevent the pasta from drying out. Set aside.

In a large skillet, heat the olive oil over a medium flame. Add the onion and saute until soft, about 5 minutes. Add the carrot and saute for 3 minutes. Add the zucchini and summer squash and saute for 5 minutes. Add the asparagus and saute for 2 minutes. Season the vegetable mixture with 1/2 teaspoon each of salt and pepper. Remove from the heat and let cool.

Using a 6-inch diameter cookie cutter, cut the cooled lasagna sheets into 18 circles. Coat the bottom of of each of six six-inch gratin dishes with 1 tsp. of marinara sauce. Place one pasta circle over the bottom of each dish. In a medium bowl, toss the beans with 1/4 tsp. each of salt and pepper. Arrange the beans and then the spinach over the pasta circles in the dishes, dividing equally, then top each with 1 Tbsp. of the marinara sauce. Top with another pasta circle, pressing lightly to compact slightly. Spoon the sauteed vegetables over the lasagnas, dividing equally, then top each with 1 Tbsp. of the marinara. Place a third pasta circle atop each and spread each with 1 Tbsp. of marinara sauce. Sprinkle with the mozzarella and the Parmesan cheese, and dot with the butter. Line a baking sheet with foil and place the dishes on the prepared baking sheet. (The lasagnas can be made up to this point 1 day ahead. Cover tightly with plastic wrap and refrigerate. Remove the plastic wrap before baking.)

Bake the lasagnas until brown on top and the sauce bubbles, about 20 minutes.