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

Directions:

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.