Lasagna cupcakes


Lasagna cupcakes

Servings: 12

Preparation time: 1 hr and 10 min



1 cup ricotta cheese

1/2 cup grated Parmesan cheese

1 egg

1 jar (25.5 oz) tomato pasta sauce (any variety)

2 cups frozen Italian sausage-style soy-protein crumbles

36 round pot sticker (gyoza) wrappers

1 cup shredded mozzarella cheese (4 oz)



1. 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.

2. 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.

3. Spray large sheet of foil with cooking spray; place sprayed side down over pan. Bake 15 minutes. Uncover; bake 15 minutes longer. Let stand 15 minutes before serving.



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