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Community Recipe
from [dwanna]
Lasagna Cupcakes

Lasagna Cupcakes

  • Yield: 1 serving

Ingredients

  • x
  • x

Preparation

Lasagna Cupcakes

Individual lasagnas, baked in muffin cups, are prepped in 15 minutes and ready in an hour! They're kid-pleasing, and vegetarian too.

Prep Time

15

Minutes

Total Time

1:00

Hr:Mins

Makes

12

servings

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)

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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Lasagna Cupcakes Recipe

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