Categories: Vegetarian

Ingredients

• 8 vine-ripened tomatoes, sliced about 1/4-inch thick
• 4 T. olive oil, divided
• 2 t. Italian seasoning
• Salt and pepper
• 24 large frozen raviolis
• 1/2 lb. ball fresh mozzarella, grated
• 1/2 C. grated Parmigianino Reggiano cheese
• 1 bunch basil leaves (24 leaves), divided

Directions

1. Pre-heat the oven to 325º.

2. Arrange the tomato slices on a rack set over a sheet pan and drizzle with about 2 T. oil. Season with salt, pepper and Italian seasoning and roast until tender and caramelized, about 45 minutes. Set aside.

3. While the tomatoes are roasting, bring a large pot of salted water to a boil. Cook the ravioli according to the package directions and drain.

4. Raise the oven temperature to 375°. Spray a 12 cup muffin tin with cooking spray.

5. Build lasagnas in the cups of the muffin tin: start with a ravioli, a roasted tomato, a sprinkle of mozzarella, a sprinkle of Parmigianino Reggiano and 1 basil leaf and repeat once, ending with the cheeses. Reserve the remaining basil leaves.

6. Bake in the oven until the cheese is melted, about 10-15 minutes.

7. Thinly slice the remaining basil for garnish.

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