Ingredients
6
lasagna noodles, cooked and drained as directed on box, cut in half
1 1/2
cups tomato pasta sauce
1
box (9 oz) frozen chopped spinach, cooked, drained, squeezed dry
1
container (15 oz) ricotta cheese
1
teaspoon dried oregano leaves
1/2
teaspoon garlic powder
1/4
teaspoon salt
1
egg
1/2
cup shredded mozzarella cheese (2 oz)
2
tablespoons grated Parmesan cheese
Additional tomato pasta sauce, warmed
Preparation
Heat oven to 350°F. Spray 6 jumbo muffin cups with cooking spray
Line each muffin cup with 2 lasagna noodle halves, crisscrossing over bottom of cup, coming up sides of cup. Spoon about 1 tablespoon pasta sauce over noodles in each cup.
In medium bowl, mix spinach, ricotta cheese, oregano, garlic powder, salt and egg. Place about 1/2 cup spinach mixture over sauce in each muffin cup; top each with about 3 tablespoons pasta sauce, 1 1/2 tablespoons mozzarella cheese and 1 teaspoon Parmesan cheese. Cover with foil.
Bake 35 minutes. Uncover; bake about 5 minutes longer or until cheese is melted. Let stand in pan 10 minutes; remove from pan, and serve immediately. If desired, serve with additional pasta sauce.
