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Fake-Out Mini Lasagnas

Serves 12 as a snack


Roasted tomatoes form the base of this easy-to-make ravioli lasagna with lots of cheese and touches of fresh basil.


  • 8 vine-ripened tomatoes, sliced about 1/4-inch thick
  • 4 tablespoons extra virgin olive oil (EVOO), divided
  • 2 teaspoons Italian seasoning
  • Salt and ground black pepper
  • 24 ravioli, square or round, depending on your muffin tin
  • 1/2 pound ball fresh mozzarella, grated
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 1 bunch basil leaves (about 24 leaves), divided


  1. Pre-heat the oven to 325ºF.
  2. Arrange the tomato slices on a rack set over a sheet pan and drizzle with about 2 tablespoons EVOO. Season with salt, pepper and Italian seasoning and roast until tender and caramelized, about 45 minutes. Reserve.
  3. While the tomatoes are roasting, bring a large pot of water to a boil. Salt it and cook the ravioli according to the package directions and drain.
  4. Raise the oven temperature to 375°F.
  5. Build mini lasagnas in the cups of a muffin tin: start with a ravioli, a roasted tomato, a sprinkle of mozzarella, a sprinkle of Parmigiano Reggiano cheese and 1 basil leaf and repeat once. Reserve the remaining basil leaves.
  6. Bake in the oven until the cheese is melted, about 10-15 minutes. Thinly slice the remaining basil for garnish.