Lasagna Cupcakes

  • Prep 15 min
  • Total 60 min
  • Servings 12

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)

Steps

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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.
  • 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.

Notes









Tips

Expert Tips

If desired, layer small, whole fresh basil leaves in the center of each lasagna cupcake.

Nutritional Information

Nutrition Information

Nutrition Facts

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%
Potassium
210mg
6%
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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