Tomato & Ricotta Pesto Lasagna Cups

Prep Time: 10 min

Cook Time: 35 min

Total Time: 45 min

Servings: 4


  • 8 whole wheat lasagna noodles
  • 1 cup tomato sauce
  • 1/2 cup Filippo Berio Tomato & Ricotta Pesto
  • 1/4 tsp hot pepper flakes
  • 1 cup ricotta cheese
  • 1 cup shredded light mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley


    • Preheat oven to 350°F. Break lasagna noodles into bite-size pieces; boil according to package directions. Drain.
    • Meanwhile, mix together tomato sauce, pesto and hot pepper flakes; spoon one-third of the tomato mixture among four 1-cup ramekins. Layer half of the noodles, ricotta and mozzarella cheese over top. Spoon half of the remaining tomato mixture over top. Repeat layers once. Top each ramekin with Parmesan cheese.
    • Place ramekins on a baking sheet and bake for about 30 minutes or until bubbling around edges and cheese is melted. Sprinkle with parsley.


    Tip: Substitute goat cheese for ricotta cheese if desired.