Normally, I would not post my Thursday Leftover Creation until, well, Thursday. But when Amanda of The Secret Recipe Club
wrote to say someone was left out of Monday’s Secret Recipe link-up
(whoever was supposed to post a recipe from her blog did not do so), I thought it might be fun to do a recipe from Connor’s Cooking
instead of my usual Leftover Creation. I perused the blog and found a ton of recipes I’d like to try. But with the limitation of the special Connor’s link-up being held today, I needed something I already had most of the ingredients for in the house. Since I just got back from BlogHer in San Diego, that was a bit of a tough call. The house is filled with freezer meals I prepared before I left. But as for ingredients…not so much. Then I saw this fantastic-sounding and (bonus) already-vegetarian recipe: Four Cheese Veggie Lasagna Cups
that I somehow had nearly all of the ingredients for. Win. And, double bonus: I used leftover pasta sauce and parmesan substitute from the Grilled Polenta. So, it’s still a leftover creation. And we’ll be having our leftovers from the leftover creation for lunch tomorrow.
Broccoli Four Cheese Lasagna Cups
- 12 ounces (1 can) flaky layers (I used Grands Jr.) refrigerated biscuits
- 12 ounces (1 bag) steamers frozen broccoli and cheese sauce
- 14.5 ounces diced tomatoes
- 1/3 cup pasta sauce
- 1/2 teaspoon salt
- 1 clove garlic, minced
- 1/2 cup ricotta cheese*
- 1 tablespoon parmesan cheese, grated*
- 1/2 teaspoon parsley flakes
- 1/2 teaspoon Italian seasoning
- 2 cups mozzarella cheese, shredded*
*Vegan Converter: use vegan cheese substitutes in equal amounts
Preheat oven to 350.
Microwave broccoli steamer bag according to package directions. Meanwhile, separate biscuits (10 in my case) and press each biscuit into bottom of a muffin tin and press up the sides of each cup to form a biscuit bowl.
Mix broccoli, tomatoes, pasta sauce, salt and garlic in a medium bowl.
Mix ricotta, parmesan, parsley, Italian seasoning and half of mozzarella in a small bowl.
Press a spoonful of ricotta mixture into each biscuit. Top with veggie mixture. Top with remaining cheese.
Bake at 350 for 30-35 minutes, or until filling is hot and biscuit is golden brown. Allow to cool for about 5 minutes. Run a knife along the outside of each biscuit and carefully remove. Allow to cool an additional 10 minutes and serve warm.
Wow. These really do taste like lasagna. No noodles, but somehow the biscuit tastes noodley. Mine were a little sloppy (I might’ve overdone the increase in the diced tomatoes a tad) but were super tasty. The kids loved these. My husband’s only note was that it might be better with fresh broccoli because the steamer bag stuff is a little bland. A win overall.