Easy Four Cheese-Veggie Lasagna Cups
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits (8 biscuits)
1 bag (12 oz) frozen broccoli, carrots, cauliflower & 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 teaspoon salt
1/2 teaspoon finely chopped garlic
1/2 cup ricotta cheese
1 tablespoon grated Parmesan cheese
1/2 teaspoon parsley flakes
1 1/4 cups shredded mozzarella cheese (5 oz)
Heat oven to 350°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.
Recipe shared from: www.pillsbury.com