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Delve into the world of comforting Italian flavors with a modern twist—Mini Zucchini Eggplant Lasagna Cups. These delightful bites seamlessly blend the classic essence of lasagna with the health benefits of fresh vegetables, offering a nutritious option that pleases both the palate and dietary preferences. Whether you're preparing for a cozy weeknight dinner or a festive gathering, these mini lasagna cups are ideal for any occasion. They transform traditional ingredients into a fun and innovative presentation that invites everyone to dive in.

Mini Zucchini Eggplant Lasagna Cups

Discover the delightful blend of comforting Italian flavors with Mini Zucchini Eggplant Lasagna Cups! These nutritious bites combine fresh vegetables with creamy cheeses for a healthy twist on a classic dish. Perfect for weeknight dinners or special gatherings, they cater to various dietary needs. Learn to prepare, roast, and assemble these mini masterpieces in our step-by-step guide. Enjoy the vibrant flavors and innovative presentation that will impress everyone at your table!
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Ingredients
  

2 medium zucchinis

1 medium eggplant

1 cup ricotta cheese

1 cup marinara sauce

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1 large egg

1 teaspoon Italian seasoning

2 cloves garlic, minced

Olive oil for drizzling

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Prepare the Vegetables: Preheat your oven to 400°F (200°C). Slice the zucchinis and eggplant into thin rounds, approximately 1/4 inch thick. Sprinkle salt on both sides of each slice to help draw out moisture. Allow them to sit for 10-15 minutes, then use paper towels to pat them dry thoroughly.

    Roast the Vegetables: Arrange the salted zucchini and eggplant slices in a single layer on a baking sheet. Drizzle lightly with olive oil and roast in the preheated oven for about 15 minutes, or until the vegetables are tender and achieve a slight golden color. Once finished, remove from the oven and set aside to cool for a few minutes.

      Make the Cheese Filling: In a mixing bowl, combine the ricotta cheese, egg, Italian seasoning, minced garlic, and a pinch of salt and pepper. Mix well until all ingredients are thoroughly blended.

        Assemble the Lasagna Cups: Grease a muffin tin with a bit of olive oil to prevent sticking. Begin layering with the roasted eggplant as the first layer, followed by a spoonful of the ricotta mixture, a tablespoon of marinara sauce, and a pinch of mozzarella cheese. Next, layer the zucchini slices, repeating the process (zucchini, ricotta, marinara, mozzarella) until you reach the top of each muffin cup. Finish with a generous dollop of marinara and a sprinkle of Parmesan cheese on top.

          Bake the Lasagna Cups: Slide the muffin tin into the oven and bake for 20-25 minutes. The tops should be bubbly, and the cheese should develop a lovely golden hue.

            Garnish and Serve: Allow the lasagna cups to cool for about 5 minutes in the tin. Carefully remove them using a spoon or spatula. For a vibrant touch and added flavor, garnish each cup with fresh basil leaves. Serve warm and savor each delicious bite!

              Prep Time, Total Time, Servings: 20 minutes | 50 minutes | Makes 12 cups