Individual lasagnas, baked in muffin cups, are prepped in 15 minutes and ready in an hour! They're kid-pleasing, and vegetarian too.
cup ricotta cheese
cup grated Parmesan cheese
jar (25.5 oz) Muir Glen® organic pasta sauce (any variety)
lb frozen Italian sausage-style soy-protein crumbles (2 cups)
round pot sticker (gyoza) wrappers
cup shredded mozzarella cheese (4 oz)
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.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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