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Lasagna Cupcakes

 18 Ratings
15 Comments
  • Prep Time 15 min
  • Total Time 60 min
  • Servings 12
  • Save
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Individual lasagnas, baked in muffin cups, are prepped in 15 minutes and ready in an hour! They're kid-pleasing, and vegetarian too.

Ingredients

1
cup ricotta cheese
1/2
cup grated Parmesan cheese
1
egg
1
jar (25.5 oz) Muir Glen™ organic pasta sauce (any variety)
1/2
lb frozen Italian sausage-style soy-protein crumbles (2 cups)
36
round pot sticker (gyoza) wrappers
1
cup shredded mozzarella cheese (4 oz)

Directions

  • 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.
  • 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.
  • 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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
3g
16%
Trans Fat
0g
Cholesterol
30mg
11%
Sodium
500mg
21%
Total Carbohydrate
13g
4%
Dietary Fiber
2g
7%
Sugars
6g
Protein
12g
% Daily Value*:
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.

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