Spinach Lasagna Cupcakes

6

  lasagna noodles, cooked and drained as directed on box, cut in half

1 1/2

cups tomato pasta sauce

1

box (9 oz) Green Giant® frozen chopped spinach, cooked, drained, squeezed dry

1

container (15 oz) ricotta cheese

1

teaspoon dried oregano leaves

1/2

teaspoon garlic powder

1/4

teaspoon salt

1

egg

1/2

cup shredded mozzarella cheese (2 oz)

2

tablespoons grated Parmesan cheese

Additional tomato pasta sauce, warmed

1. Heat oven to 350°F. Spray 6 jumbo muffin cups with cooking spray
2. Line each muffin cup with 2 lasagna noodle halves, crisscrossing over bottom of cup, coming up sides of cup. Spoon about 1 tablespoon pasta sauce over noodles in each cup.
3. In medium bowl, mix spinach, ricotta cheese, oregano, garlic powder, salt and egg. Place about 1/2 cup spinach mixture over sauce in each muffin cup; top each with about 3 tablespoons pasta sauce, 1 1/2 tablespoons mozzarella cheese and 1 teaspoon Parmesan cheese. Cover with foil.
4. Bake 35 minutes. Uncover; bake about 5 minutes longer or until cheese is melted. Let stand in pan 10 minutes; remove from pan, and serve immediately. If desired, serve with additional pasta sauce.

Makes 6 servings

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

Variation

Any flavor pasta sauce will work well in this recipe--use your favorite one