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Four Cheese-Veggie Lasagna Cups


  • 1 can (16.3 oz.) Pillsbury Grands! Flaky Layers refrigerated original biscuits (8 biscuits)
  • 1 bag (12 oz.) Green Giant Valley Fresh Steamers frozen broccoli, carrots, cauliflower and cheese sauce

  • 3/4 cup diced tomatoes with roasted garlic and onion (from 14-oz can)
  • 1/3 cup Italian-style tomato paste (from 6 oz. can)
  • 1/2 tsp. salt
  • 1/2 tsp. finely chopped garlic
  • 1/2 cup ricotta cheese
  • 1 tsp. grated Parmesan cheese
  • 1/2 tsp. parsley flakes
  • 1 1/4 cups shredded mozzarella cheese (5 oz.)


Heat oven to 350 degrees F.

Separate dough into 8 biscuits. Separate 2 biscuits into 3 layers each; add 1 layer to each of remaining 6 biscuits. In ungreased jumbo muffin pan, press each biscuit on bottom and up side of muffin cup.

Microwave frozen vegetables as directed on bag. Pour vegetables into medium bowl; stir in tomatoes, tomato paste, salt, and garlic.

In small bowl, mix ricotta cheese, Parmesan cheese, and 1/4 teaspoon of the parsley. Spoon 1 rounded tablespoon ricotta mixture into each biscuit. Top each with 1 tablespoon mozzarella cheese and rounded 1/4 cup vegetable mixture. Sprinkle with remaining mozzarella cheese and parsley.


Bake 30 to 35 minutes or until biscuits are golden brown and filling is hot. Cool in pan 5 minutes. Carefully run knife around side of cups to loosen; remove from pan. Cool 10 minutes longer before serving. Serve warm.

Servings: 6
Time:20 Minutes Preparation Time
1 hour 10 Minutes Cooking Time

Source: Pillisbury

By LRP from LWL, MA

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