Four Cheese-Veggie Lasagna Cups

By carvalhohm

Ingredients

• 1 can (16.3 oz) Flaky Layers biscuits
• 1 bag diced tomatoes with garlic & onion (from 14.5-oz can)
• 1/3 cup Italian-style tomato paste (from 6-oz can)
• 1/2 teaspoon salt
• 1/2 teaspoon finely chopped garlic
• 1/2 cup ricotta cheese
• 1 tablespoon grated Parmesan cheese
• 1/2 teaspoon Parsley Flakes
• 1 1/4 cups shredded mozzarella cheese (5 oz)

Details

Servings 6
Cooking time 70mins
Adapted from pillsbury.com

Preparation

Step 1

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.

Serves 6

Serving Size: 1 Serving Calories390 ( Calories from Fat160), Total Fat18g (Saturated Fat7g, Trans Fat3g ), Cholesterol20mg Sodium1450mg Total Carbohydrate43g (Dietary Fiber2g Sugars11g ), Protein15g ; % D