Chicken and spinach lasagna cupcakes
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.
