Ok, so this was a recipe I found on a great foodie website, The Ungourmet . Her site is amazing and her photography…oh, well let’s just say I worship at the altar of her awesomeness!
As many of you may know, I am not a lasagna fan.
GASP!
Yes, it’s true…
I don’t do ricotta.
And before you say it, yes I’ve had lasagna without ricotta and still, it doesn’t work for me.
It makes no sense. I like everything in there, but alas, I can’t do it.
BUT…
I kinda liked this one.
AND my family LOVES lasagna, like most normal human beings in the world.
Not to mention the fact that the boys had a BLAST helping me construct these little towers of yummyness.
They are a much healthier alternative to the kind your granny made so give these a whirl…
You’ll be glad you did.
Serves: 4 Prep Time: 25 minutes Cook time: 40 minutes
1 lb ground chicken
2 cloves minced garlic
8 oz canned petite diced tomatoes undrained
8 oz canned tomato sauce
1/2 tsp salt
1 tsp dried oregano
1 tsp dried basil
1/2 tsp cracked pepper
8 lasagna noodles, cooked al dente
1 beaten egg
2 cups ricotta cheese
1/2 cup shredded Parmesan cheese
1 cup frozen spinach, thawed and well drained
2 cups shredded mozzarella
1 tbsp dried parsley
1/4 cup shredded or grated Parmesan
Thoroughly cook the ground chicken in a large skillet. Add the tomatoes, sauce, garlic, spices, salt and pepper. Cover and simmer for 10-15 minutes.
Combine the egg, ricotta, and parmesan.
Using a glass or cookie cutter that is close to the size of the muffin cups, cut 3 circles out of each noodle for a total of 24 circles.
Place 1 noodle circle in each muffin cup. Layer meat sauce, ricotta mixture, and shredded mozzarella. Repeat. Top with a bit of parsley and grated Parmesan.
Cover loosely with a piece of foil that has been sprayed with oil and bake at 400 degrees for 25-30 minutes. Remove foil and bake for another 5 minutes to brown on top.
Let the “cupcakes” sit for at least 10 minutes for easier removal.
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Alex, I love that they are individual sized. That is really cool! Thanks for sharing!
What a novel idea! I wonder if you could use wonton wrappers instead of lasagna noodles? (would save a step) I like the healthy twist to this recipe.
These look fabulous! I love how you included the photos of the boys helping you prep. I’m so hungry!
I would pass you a slice of the Pesto Pizza that we had last weekend but I have to say that the Mediterranean Veggie was a tad bit tastier. It gets my vote!
Happy Thursday!
Candace
I like that they are little! Im going to have to add this to the list of need to make! Thanks for stopping by my blog! Im already following you!
Ok girlie at first I was like what the heck girlie when I saw the title but I’m so going to make this for the boys! Thanks girlie
I do the pour man ricotta, cottage cheese put threw the food processor
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Lasagna Cup Cakes! You are brilliant!Myboys would love this! But I think the two oldest would swallow in one bite! I love the idea of individual miniture lasagna! You are not the Lasagna Queen!!!
Totally brilliant. Totally. Completely. Seriously–I love lasagna but never make it because it’s the two of us…
This would be perfect for my Muffin Tin Monday tin.
I love using my muffin tins for all kinds of individual sized dishes. These look great.
Plan B
Now that’s a nifty idea isn’t it
Thanks for sharing.
Cheers Anna
this looks delicious!! Following you back Ladii-Aponte.blogspot.com … i think i might hace to try this even though my sons onli 19 months
So glad I came across this–you lied that you like everything (and I was going to make lasagna or stuffed chicken parm for you. ACK).
Hi,
Thanks for a great idea and a wonderful base recipe. I made this today using turkey and I added the Spinach to the turkey mixture. This was yummy!