Four Cheese-Veggie Lasagna Cups

Four Cheese-Veggie Lasagna Cups

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  • 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits (8 biscuits)

  • 1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen broccoli, carrots, cauliflower & cheese sauce

  • ¾ cup diced tomatoes with roasted garlic and onion (from 14-oz can)

  • ⅓ cup Italian-style tomato paste (from 6-oz can)

  • ½ teaspoon salt

  • ½ teaspoon finely chopped garlic

  • ½ cup ricotta cheese

  • 1 tablespoon grated Parmesan cheese

  • ½ teaspoon parsley flakes

  • 1¼ cups shredded mozzarella cheese (5 oz)


DIRECTIONS 1. Heat oven to 350°F. Separate dough into 8 biscuits. Separate 2 biscuits into 3 layers each; add 1 layer to each of remaining 6 biscuits. In ungreased jumbo muffin pan, press each biscuit on bottom and up side of muffin cup. 2. Microwave frozen vegetables as directed on bag. Pour vegetables into medium bowl; stir in tomatoes, tomato paste, salt and garlic. 3. In small bowl, mix ricotta cheese, Parmesan cheese and 1/4 teaspoon of the parsley. Spoon 1 rounded tablespoon ricotta mixture into each biscuit. Top each with 1 tablespoon mozzarella cheese and rounded 1/4 cup vegetable mixture. Sprinkle with remaining mozzarella cheese and parsley. 4. Bake 30 to 35 minutes or until biscuits are golden brown and filling is hot. Cool in pan 5 minutes. Carefully run knife around side of cups to loosen; remove from pan. Cool 10 minutes longer before serving. Serve warm..


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