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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Meatless Monday: Vegetarian Lasagna

March 14th, 2015 · No Comments · Allergies, Brunch, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Easter, Entertaining, Events, Gardening, Gluten-free, Greenport, Grilling, Holiday, Italian, Kosher, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New Year's, New York City, North Fork, Nut allergy, nut-free, Pasta, The baking corner, the baking corner, Tips, Vegetarian, Wine, Winter Recipes

Meatless Mondays

Mini Garden Lasagna

A plate of lasagna has many lives as it can be presented in a pan as a large family meal on a Sunday afternoon or as an elegant starter for a romantic dinner in one of those beautiful dishes we are always saving for a special occasion. This garden lasagna on your table doubles as a floral arrangement with herbs on bubbling Gruyere cheese oozing over layers of pasta, creamy ricotta and garden veggies.

Cooking for two is what prompted me to begin making individual lasagnas and this recipe for mini lasagna delivers beautifully presented portions for two or four people. They also freeze well for dinner on another night or as a moveable (and microwavable) feast for lunch in the office.

At Cuvée, we make these as part of our small plates for “Cocktail Thyme” as appetizers or as a lighter, smaller dinner for $12.


One box of lasagna makes 10 portions so just use half the box for approximately five portions or one quarter for two or three portions. If you want to make this gluten-free or low-carb, you can use wide strips of zucchini or egg plant for make sure you salt and grill the eggplant or zucchini so it doesn’t make your lasagna watery while baking.

Recipe for two to three portions
One quarter pound of lasagna noodles (several brands make organic lasagna noodles) cooked al dente for six minutes. Allow to cool and set aside.

Sauté all veggies separately and make sure each are slightly salted.
1/4 cup of sliced mushrooms
1/4 cup of sautéed spinach
One small shallot
1/4 cup minced carrots
1/4 of chopped tomato
After all are sautéed,mix together in a bowl and set aside.

Make your cheese mixture
1/2 cup ricotta
1/4 of Mascarpone
1 egg
1 tsp of salt
2 tbspns of chopped fresh parsley
1 tablespoon of EVOO
1 cup of Grated Gruyere cheese

Cut your cooled lasagna noodles into 3 inch pieces to stack in between alternating layers.

Butter your ramekins or use
Olive oil.

Place them on a cookie sheet

Begin to layer by our a lasagna noodle at the bottom followed by the cheese mixture. Then the veggies, then another layer of noodle, cheese and veggie until the ramekin is full. Spoon a layer of cheese mixture on top and then add the grated cheese.

When all ramekins are filled, place in the cookie sheet and place in the oven. Just before closing the oven door pour a cup of water into the pan to create a “Bain Marie” so that the lasagna does not dry out.

Bake for 20 minutes tented with foil and in cover for another 5 minutes.

Remove from the oven and allow to cool for at least 20 minutes prior to serving. Make sure you add another plate under the ramekin when serving and garnish the plate with your choice of herbs.

Serve these with a green salad accompanied by a bottle of dry white wine with a slight floral finish like Bedell’s new Sauvignon Blanc.

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