Lasagna Cupcakes
Ingredients
- 1 cup ricotta cheese
- 1 ⁄2 cup grated Parmesan cheese
- 1 egg
- 1 jar 25.5 oz 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
Instructions
- 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.
- 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.
- Spray sheet of foil large enough to cover pan with cooking spray; place sprayed side down over pan.
- Bake 15 minutes.
- Uncover; bake 15 minutes longer.
- Let stand about 15 minutes before serving.
Notes / Tips / Wine Advice:
These are fantastic little casseroles to freeze and eat for a quick dinner—or to take to work for lunch. Microwave 1 frozen cupcake uncovered on Medium (50%) for 5 to 6 minutes or until hot.
Nutritional Information
Calories: 170 kcal