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Spinach Lasagna Cupcakes

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By Betty Crocker Kitchens
Updated May 13, 2012
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These are great meatless, individual-serve lasagna cups.

Spinach Lasagna Cupcakes

  • Prep Time 15 min
  • Total 1 hr 5 min
  • Servings 6
  • Ingredients 11
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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

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 6 jumbo muffin cups with cooking spray
  • Step 
    2
    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.
  • Step 
    3
    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.
  • Step 
    4
    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.

Nutrition

340 Calories
16g Total Fat
17g Protein
33g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
140
Total Fat
16g
24%
Saturated Fat
8g
40%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
680mg
28%
Potassium
410mg
12%
Total Carbohydrate
33g
11%
Dietary Fiber
3g
12%
Sugars
8g
Protein
17g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
4%
4%
Calcium
30%
30%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 1 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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