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Lasagna Cupcakes II Recipe

   
 

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     Lasagna Cupcakes II

Category   Entrees - Maindishes
Sub Category   None
Servings   12

Ingredients
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
1 jar (25.5 oz) Muir Glen® organic pasta sauce (any variety)
1/2 lb frozen Italian sausage-style soy-protein crumbles (2 cups)
36 round pot sticker (gyoza) wrappers
1 cup shredded mozzarella cheese (4 oz)
 

Instructions
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. In small bowl, mix ricotta cheese, Parmesan cheese and egg. In another small bowl, mix pasta sauce and soy-protein crumbles.
Place 1 round wrapper in bottom of each muffin cup; top each with 1 heaping tablespoon pasta sauce mixture and 1 tablespoon cheese mixture. Repeat layers, ending with pasta sauce mixture. Sprinkle each with mozzarella cheese.
Spray large sheet of foil with cooking spray; place sprayed side down over pan. Bake 15 minutes. Uncover; bake 15 minutes longer. Let stand about 15 minutes before serving.
These are fantastic little casseroles to freeze and eat for a quick dinner—or to take to work for lunch. Microwave 1 frozen cupcake uncovered on Medium (50%) 5 to 6 minutes or until hot. If desired, layer small, whole fresh basil leaves in the center of each lasagna cupcake.


Originally Submitted
3/24/2012





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