They’re our two-bite solution to keep the kids’ lunch boxes interesting.
These individual lasagna servings are great for kids and parents alike but the best part: You can substitute in whatever ingredients you want. Junior doesn’t like veggies? Add in some turkey meatballs instead. You want more veggies? Toss in some tomatoes and mushrooms. They’re great finger food for entertaining, too!
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What You’ll Need:
1 16-ounce container ricotta cheese
1/3 cup grated parmesan cheese, plus extra for topping
Chopped fresh basil
1 ball of fresh mozzarella, sliced
1 zucchini, sliced into thin rounds
1 eggplant, sliced into thin rounds
What to Do:
Preheat the oven to 375º. Spray a muffin tin with cooking spray.
Boil water and cook the noodles until soft. Once cool, cut the noodle sheets into small squares—they should fit into the muffin tin.
Slice zucchini and eggplant into thin rounds. Combine ricotta, parmesan, egg, and basil.
In the bottom of each muffin tin slot, spoon a small amount of tomato sauce. Cover with a square of noodle. Layer in cheese mix. Layer in a slice of zucchini, eggplant, and mozzarella. Cover with another layer of tomato sauce and pasta square.
Bake in the oven and bake for 25 minutes. Top each lasagna cup with more cheese and bake for another 10 minutes.
If you’re a meat lover craving an extra layer of protein in your lasagne, slice up some of our turkey or beef meatballs and add them to the tins.
Top with more cheese, serve, and enjoy!
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