Lasagna Cupcakes


Main dish

Lasagna Cupcakes

You can, of course, substitute cooked real sausage or ground beef or turkey for the soy crumbles. Add other seasonings as desired — I used basil and a little fennel seed.

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

1 egg

1 (25.5-ounce) jar marinara or other tomato-based pasta sauce

2 cups frozen Italian sausage-style soy crumbles

36 round pot sticker wrappers (gyoza)

1 cup (4 ounces) shredded mozzarella cheese

Heat oven to 375 degrees. 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 crumbles.

Place 1 wrapper in bottom of each muffin cup; top each with 1 heaping tablespoon sauce mixture and 1 tablespoon cheese mixture. Repeat layers, ending with sauce mixture. Sprinkle each with mozzarella cheese. Spray large sheet of foil with cooking spray; place sprayed side down over pan. Bake 15 minutes. Uncover; bake 15 minutes longer. Let stand 15 minutes before serving.

Source: Adapted by Linda Cicero from “Betty Crocker’s 300 Calorie Comfort Food” (Houghton Mifflin Harcourt)

Per serving: 170 calories (28 percent from fat), 7 g fat (3 g saturated), 30 mg cholesterol, 500 mg sodium, 13 g carbohydrate, 2 g fiber, 12 g protein.

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