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Lasagna Cupcakes

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Lasagna Cupcakes
  • Prep 15 min
  • Total 60 min
  • Servings 12
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Individual lasagnas, baked in muffin cups, are prepped in 15 minutes and ready in an hour! They're kid-pleasing, and vegetarian too.
Aug 20, 2014

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

  • 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.

Nutrition Information

No nutrition information available for this recipe
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