Spinach Lasagna Cupcakes

Spinach Lasagna Cupcakes

These are great meatless, individual-serve lasagna cups.

Prep Time

15

Minutes

Total Time

1:05

Hr:Mins

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Any flavor pasta sauce will work well in this recipe--use your favorite one.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 340
    • (Calories from Fat 140),
  • Total Fat 16g
    • (Saturated Fat 8g,
    • Trans Fat 0g),
  • Cholesterol 75mg;
  • Sodium 680mg;
  • Total Carbohydrate 33g
    • (Dietary Fiber 3g,
    • Sugars 8g),
  • Protein 17g;
Percent Daily Value*:
    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.