Individual lasagnas, baked in muffin cups, are prepped in 15 minutes and ready in an hour! They're kid-pleasing, and vegetarian too.
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1
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cup ricotta cheese
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1/2
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cup grated Parmesan cheese
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1
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egg
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1
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jar (25.5 oz) Muir Glen™ organic pasta sauce (any variety)
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1/2
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lb frozen Italian sausage-style soy-protein crumbles (2 cups)
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36
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round pot sticker (gyoza) wrappers
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1
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cup shredded mozzarella cheese (4 oz)
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1
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.
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2
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.
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3
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.
Expert Tips
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
- 170
- Calories from Fat
- 60
% Daily Value
- Total Fat
- 7g
- 11%
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- Saturated Fat
- 3g
- 16%
- Trans Fat
- 0g
- Cholesterol
- 30mg
- 11%
- Sodium
- 500mg
- 21%
- Potassium
- 210mg
- 6%
- Total Carbohydrate
- 13g
- 4%
-
- Dietary Fiber
- 2g
- 7%
- Sugars
- 6g
- Protein
- 12g
- Vitamin A
- 8%
- 8%
- Vitamin C
- 4%
- 4%
- Calcium
- 20%
- 20%
- Iron
- 8%
- 8%
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;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.