See, I really have been addicted to my muffin tin lately for two reasons! It makes dinner fun-sized for my youngsters. For me, I personally love it because it definitely helps with portion control, especially when it comes to a favorite food like lasagna. I was excited that I got a new vegetable into my kid’s meal without a revolt or even whining. This recipe turned out to be a real hit and it didn’t take long to make: 10 minutes to boil noodles, 20 minutes to bake, plus assembly time. The great thing is that it could be easily altered by adding cooked meat or different veggies to change things up.
Muffin-size Spinach Lasagna
Make 12 medium muffin size portions
12 whole wheat lasagna noodles
2 C pasta sauce
15 oz container ricotta cheese
1 package frozen chopped spinach, thawed and drained
1 C shredded mozzarella cheese
Shorten the noodles, by breaking off a quarter of the uncooked lasagna noodles and boil according to the package. While the noodles are cooking, prepare the muffin tin by placing a tablespoonful of pasta sauce in each cup. Mix the ricotta cheese with the spinach in a small bowl. Drain the noodles and lay flat to separate so they don’t stick together.
To assemble, take one noodle and slice it lengthwise, down the center into two strips. Take one strip and place in the cup letting the noodle overhang, take a small spoonful of ricotta and spinach mixture and place in the noodle. Take the other noodle strip and lay it criss-cross in the other direction, then place another small spoonful of mixture on top. Fold the flaps of the noodle one by one placing a small amount of ricotta and spinach mixture to hold it in place. Continue to fill the remaining cups.
Spoon another tablespoonful of pasta sauce on top and sprinkle a little mozzarella cheese on top.
Imagine doubling the recipe and freezing in a muffin tin? Once solid, pop out and place in a freezer safe container.
Bake in a 350° oven for 20 minutes until golden brown and bubbling.
Have you tried muffin-size lasagna?