Spinach Lasagna Cupcakes

By carvalhohm

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

Details

Servings 6
Preparation time 15mins
Cooking time 65mins
Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 350°F. Spray 6 jumbo muffin cups with cooking spray

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.

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.

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.

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