Individual lasagnas, baked in muffin cups, are prepped in 15 minutes and ready in an hour! They're kid-pleasing, and vegetarian too.
cup ricotta cheese
cup grated Parmesan cheese
jar (25.5 oz) Muir Glen™ organic pasta sauce (any variety)
lb frozen Italian sausage-style soy-protein crumbles (2 cups)
round pot sticker (gyoza) wrappers
cup shredded mozzarella cheese (4 oz)
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. In small bowl, mix ricotta cheese, Parmesan cheese and egg. In another small bowl, mix pasta sauce and soy-protein crumbles.
Place 1 round wrapper in bottom of each muffin cup; top each with 1 heaping tablespoon pasta sauce mixture and 1 tablespoon cheese mixture. Repeat layers, ending with pasta sauce mixture. Sprinkle each with mozzarella cheese.
Spray large sheet of foil with cooking spray; place sprayed side down over pan. Bake 15 minutes. Uncover; bake 15 minutes longer. Let stand about 15 minutes before serving.
These are fantastic little casseroles to freeze and eat for a quick dinner—or to take to work for lunch. Microwave 1 frozen cupcake uncovered on Medium (50%) 5 to 6 minutes or until hot.
If desired, layer small, whole fresh basil leaves in the center of each lasagna cupcake.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.