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.
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.
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
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
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.
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.
Let the “cupcakes” sit for at least 10 minutes for easier removal.