Sunday, January 5, 2014

Muffin Cup Lasagnas

Muffin Cup Lasagnas

For 12 mini-lasagnas (This is the approximate amount of each ingredient you should need.)
1/3 lb. lean ground beef (could substitute ground chicken or turkey)
½ c. diced onion
2 teaspoons minced garlic

1 ¼ c. lowfat (1%) cottage cheese
¼ c. Plain Nonfat Greek Yogurt
1 tablespoon Italian seasoning

1 1/2 -2 c. spaghetti sauce
4 Whole Wheat Lasagna Noodles
¾ c. shredded mozzarella cheese

1.      Brown ground beef with onion and garlic. Drain well.
2.      Cook lasagna noodles.  Drain and cut each noodle into 6 pieces.
3.      Make cheese mixture by combining cottage cheese with Greek yogurt and Italian seasoning.
4.      Spray muffin pan with non-stick cooking spray.
5.      Layer ingredients into muffin pan:
a.       1 teaspoon sauce in bottom of pan
b.      1 noodle piece
c.       1 tablespoon sauce
d.      1 tablespoon cottage cheese mixture
e.       1 tablespoon ground beef
f.       1 noodle piece
g.      1 tablespoon of sauce
h.      1 tablespoon of mozzarella cheese
6.      Spray one piece of aluminum foil with non-stick spray and cover muffin cups.
7.      Bake 350° for 25 minutes.
8.      Remove foil and bake another 10 minutes.
9.      Let stand at room temp for 5 minutes before serving.           

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