These Muffin Tin Lasagna Cups are the perfect appetizer, small bite, or side dish to a holiday meal! They’re cute, packed with flavour and a delight to eat.
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Ingredients
12x lasagna noodles, cooked
2 cups fresh spinach, chopped
1 cup cottage cheese
½ tsp salt
¼ tsp pepper
2 tbsp pesto sauce plus more to garnish
2 ¼ cups shredded mozzarella cheese
2 ½ cups tomato sauce
Garnishes
¼ cup pesto
Fresh parsley
Servings12 cups
Prep Time
20
Cook Time
40
Total Time
60
How To Make It
Preheat the oven to 375F and coat the 12 muffin tin cups well with cooking spray of choice. Set aside.
Bring a large pot of water to a boil. Once boiling add the lasagna noodles and cook to al dente, about 1-2 minutes less than the package recommends.
Add the spinach to a frying pan and cook on medium-low heat until just wilted. While the noodles are cooking, in a bowl stir together the cottage cheese together with the wilted spinach, salt, pepper and pesto. Set aside.
Cut all cooked lasagna noodles in half - set half of these pieces aside as this will be the bottom layer of the lasagna cups. Next, cut the remaining noodles in half again and these will be used as the layers.
Assemble the lasagna cups: Spread 1 tablespoon of sauce on the bottom of each muffin tin cup. Place one of the larger half lasagna noodles into each of the muffin tin cups and press gently into the bottom of the cup. Add 1 tbsp of the cottage cheese filling, 1 tbsp shredded cheese and 1 tbsp of the tomato sauce followed by one of the smaller noodle pieces. Repeat with the cottage cheese filling, mozzarella cheese, tomato sauce and noodle. Top with 1 tablespoon of tomato sauce and 1 tablespoon shredded mozzarella cheese.
Repeat the steps to fill all 12 muffin tin cups. If desired, you can trim the sides of the noodle that rests above the top of the muffin tin cups.
Cover gently with foil and bake for 15 minutes. Remove the foil and bake for 15 more minutes - the edges will start to get crispy and the cheese should be bubbling.
Let them cool for 5-10 minutes before garnishing with 1 tsp pesto per muffin and fresh parsley.
