Mini Lazagna

Yield: 12 servings ( Serving Size: 2 )
Community Recipe from


  • 8 tomatoes sliced 1/4 "
  • 4 tablespoon(s) Olive oil
  • 2 teaspoon(s) Italian Seasoning
  • 24 ravioli
  • 1 pound(s) mozzarella cheese grated
  • 1 cup(s) parmagiano reggiano grated
  • 1 bunch(es) basil confetti chopped


  1. Preheat oven to 325ºF.

  2. Arrange tomato slices on a rack set over a sheet pan and drizzle with about 2 tablespoons EVOO. Season with salt, pepper and Italian seasoning and roast until tender and caramelized, about 45 minutes. Reserve.

  3. While tomatoes are roasting, bring a large pot of water to a boil. Salt it and cook ravioli to package directions and drain.

  4. Raise oven temp to 375°F.

  5. Build mini lasagnas in the cups of a muffin tin - start with a ravioli, a roasted tomato, a sprinkle of mozzarella, a sprinkle of parm, 1 basil leaf, and repeat once. Reserve remaining basil leaves.

  6. Bake in oven until cheese is melted, about 10-15 minutes. Thinly slice the remaining basil for garnish.

August 2012

This recipe is a personal recipe added by MeganBro and has not been tested or endorsed by MyRecipes.

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