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Spinach Lasagna Cupcakes
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Prep Time:
15 minutes
Total Time:
1 hour 5 minutes
Delicious, portion-sized vegetarian lasagna cups.
Ingredients:
  • 6 lasagna noodles, cooked and drained as directed on box, cut in half
  • 1 1/2 cups tomato pasta sauce
  • 1 box (9 oz) frozen chopped spinach, cooked, drained, squeezed dry
  • 1 container (15 oz) ricotta cheese
  • 1 teaspoon dried oregano leaves
  • 1/2 teaspoon garlic powder
  • 1/2 cup shredded mozzarella cheese (2 oz)
  • 2 tablespoons grated Parmesan cheese
  • Additional tomato pasta sauce, warmed
Instructions:
  • Preheat oven to 350°F and generously spray 6 jumbo muffin cups with cooking spray.
  • Arrange 2 lasagna noodle halves in each muffin cup, crossing over the bottom and coming up the sides. Drizzle 1 tablespoon of pasta sauce over the noodles in each cup.
  • Combine spinach, ricotta cheese, oregano, garlic powder, salt, and egg in a medium bowl. Spoon about 1/2 cup of the spinach mixture over the sauce in each muffin cup. Add approximately 3 tablespoons of pasta sauce, 1 1/2 tablespoons of mozzarella cheese, and 1 teaspoon of Parmesan cheese on top. Cover with foil.
  • Bake for 35 minutes. Uncover and bake for an additional 5 minutes, until the cheese is melted. Allow it to rest in the pan for 10 minutes, then carefully remove and serve immediately. Optionally, serve with extra pasta sauce on the side.

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