Lasagna Cupcakes

Yield: 1 serving
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  1. Lasagna Cupcakes

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

  3. Prep Time
  4. 15
  5. Minutes

  6. Total Time
  7. 1:00
  8. Hr:Mins

  9. Makes

  10. 12
  11. servings

  12. 1

  13. cup ricotta cheese

  14. 1/2

  15. cup grated Parmesan cheese

  16. 1

  17. egg

  18. 1

  19. jar (25.5 oz) Muir Glen® organic pasta sauce (any variety)

  20. 1/2

  21. lb frozen Italian sausage-style soy-protein crumbles (2 cups)

  22. 36

  23. round pot sticker (gyoza) wrappers

  24. 1

  25. cup shredded mozzarella cheese (4 oz)

  26. 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.
  27. 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.
  28. 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.

  29. Makes 12 servings

  30. Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

November 2012

This recipe is a personal recipe added by dwanna and has not been tested or endorsed by MyRecipes.

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