Spinach Lasagna Cupcakes

These are great meatless, individual-serve lasagna cups.

  • Prep Time 15 min
  • Total Time 1 hr 5 min
  • Servings 6

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) Green Giant™ frozen chopped spinach, cooked, drained, squeezed dry
1
container (15 oz) ricotta cheese
1
teaspoon dried oregano leaves
1/2
teaspoon garlic powder
1/4
teaspoon salt
1
egg
1/2
cup shredded mozzarella cheese (2 oz)
2
tablespoons grated Parmesan cheese
Additional tomato pasta sauce, warmed

  • 1 Heat oven to 350°F. Spray 6 jumbo muffin cups with cooking spray
  • 2 Line each muffin cup with 2 lasagna noodle halves, crisscrossing over bottom of cup, coming up sides of cup. Spoon about 1 tablespoon pasta sauce over noodles in each cup.
  • 3 In medium bowl, mix spinach, ricotta cheese, oregano, garlic powder, salt and egg. Place about 1/2 cup spinach mixture over sauce in each muffin cup; top each with about 3 tablespoons pasta sauce, 1 1/2 tablespoons mozzarella cheese and 1 teaspoon Parmesan cheese. Cover with foil.
  • 4 Bake 35 minutes. Uncover; bake about 5 minutes longer or until cheese is melted. Let stand in pan 10 minutes; remove from pan, and serve immediately. If desired, serve with additional pasta sauce.

Expert Tips

Any flavor pasta sauce will work well in this recipe--use your favorite one.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
140),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
75mg
75%;
Sodium
680mg
680%;
Total Carbohydrate
33g
33%
(Dietary Fiber
3g
3%
  Sugars
8g
8%
),
Protein
17g
17%
;
% Daily Value*:
Vitamin A
80%;
Vitamin C
4%;
Calcium
30%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 1 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.