Recipe courtesy of Dave Lieberman

Individual Lasagnas

  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 30 min
  • Inactive: 30 min
  • Cook: 30 min
  • Yield: 5 individual lasagnas
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For the sauce:

1 (28-ounce) can chopped tomatoes

2 cloves garlic, pressed

2 teaspoons dried oregano

2 teaspoons sugar

Few pinches salt

Few dashes red chili flakes

10 grinds fresh black pepper

1 small bunch fresh parsley, leaves coarsely chopped

For the ricotta:

2 cups ricotta

Few pinches salt

About 20 grinds black pepper

For the veggies:

1/3 cup olive oil


1 large zuchinni, sliced into 1/8-inch thick rounds

1 large summer squash, sliced into 1/8-inch thick rounds

1 small eggplant, sliced into 1/8-inch thick rounds

1 package uncooked lasagna noodles

8 ounces shredded mozzarella


  1. Combine the sauce ingredients in a mixing bowl; stir well and let sit 30 minutes at room temperature.
  2. Mix the ricotta together with the salt and the pepper until evenly distributed.
  3. Preheat a grill pan over high heat. Whisk olive oil and salt together in a bowl. Rub the veggie pieces with the olive oil mixture all over and grill until soft and browned on both sides, about 3 to 4 minutes per side.
  4. Preheat oven to 375 degrees F.

To assemble the lasagnas:

  1. Line the bottom of a mini foil baking dish with a couple spoonfuls of sauce. Lay a single layer of raw lasagna noodles over that. Next scatter a mixture of the veggies over top, then an even layer of ricotta. Repeat once more and top it all of with plenty of mozzarella.
  2. Place lasagna on a baking sheet to catch any dripping cheese. Bake for about 30 minutes or until bubbly and well browned on top.