Individual Vegetarian Lasagnas

This was a great “clean out the vegetable drawer” dish.

I made a large pan instead of individual lasagnas using whole wheat noodles and this marinara sauce. I didn’t stray too far from the recipe but did change the assembly: I added a layer of tomato sauce under the white bean/spinach layer as those components seemed a little bland; I used an extra cup (3 instead of 2) of shredded mozzarella and sprinkled some on each layer of pasta rather than putting all of it on the top. I made sure to cook as much liquid out of the sautéed vegetables, which included a little bit of everything (onions, garlic, celery, zucchini, summer squash, orange peppers…..) so the lasagna wouldn’t be runny.

The lasagna was quite delicious but I did find that the texture of the white beans was very noticeable…I like the idea of including extra fibre and protein so I would keep them in, but next time, I’ll chop them.

This recipe made 8 generous servings….I suspect if I were making only 6 individual lasagnas, I would end up with lots of leftover sautéed vegetables.