Kid-Friendly: Individual Lasagna

Ingredients:

• 1 package (700 g) of frozen cheese and spinach ravioli
• 4 tbsp. l. olive oil
• 1 can (400 g) of canned chopped tomatoes
• 1.5 tsp Italian seasoning
• 1 small carrot, chopped
• 1 clove of garlic
• 1.5 cups grated semi-skimmed mozzarella
• 1 tbsp. l. grated parmesan

Preparation:

1. Bring a large pot of water to a boil. Add the ravioli and cook according to package directions. Drain and rinse the ravioli under cold water to cool.
2. Position a rack in the middle of the oven and preheat to 200°C. Grease the wells of a 12-cup metal muffin tin with 2 tablespoons olive oil. Set aside.
3. Combine the tomatoes, Italian seasoning, carrots, garlic, and the remaining 2 tablespoons of olive oil in a blender. Blend until a chunky paste forms, about 20 seconds. Season with salt and pepper to taste.
4. Spoon 1/2 teaspoon sauce into each muffin cup, top with a ravioli, then 1 teaspoon sauce and 1 teaspoon mozzarella. Repeat the layers twice so that each cup has 3 ravioli, layered with sauce and shredded mozzarella. Divide the remaining sauce evenly among the cups. Top with 1 tablespoon mozzarella and 1/4 teaspoon Parmesan. Bake until the tops of each lasagna are golden brown, 18 to 20 minutes.