Four Cheese Veggie Lasagna Cups

1

can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits (8 biscuits)

1

bag (12 oz) Green Giant® Valley Fresh Steamers™ 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)

DIRECTIONS

• 1Heat 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.
• 2Microwave frozen vegetables as directed on bag. Pour vegetables into medium bowl; stir in tomatoes, tomato paste, salt and garlic.
• 3In 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.
• 4Bake 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.