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Lasagna Love-Muffins (18)

Source of Recipe

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Lasagna Love-Muffins (18)

Joybauer.com
Recipe makes 18 Servings
Total time: 1 hour.

These lasagnas muffins are mini yet mighty. Each delicious and perfectly-portioned serving packs a healthy dose of vitamin C, beta-carotene, lutein and zeaxanthin, thanks to the spinach and zucchini. Oh, and there’s the bone-building calcium and appetite-taming protein too, courtesy of low-fat cheese and lean ground turkey. Feel free to add any other veggies to this ooey-gooey, tasty dish the next time you’re craving an Italian feast.

Ingredients:
• 2 (10-ounce) boxes frozen chopped spinach
• 2 cups part-skim ricotta cheese
• 1 whole egg
• 1 egg white
• 1/2 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1.5 cups shredded part-skim mozzarella cheese
• 1.25 jars marinara sauce (approximately 30 ounces)
• 18 whole grain lasagna noodles, cooked
• 1.25 lb lean ground turkey (at least 90% lean)
• 2-3 zucchini and/or summer squash

Preparation:
Preheat oven to 450 degrees.

Slice zucchini (and/or summer squash) into rounds and line up on cookie sheet sprayed liberally with oil spray. Roast in oven for 16-18 minutes. Pull out and set aside.

Cook ground turkey in a skillet over medium-high heat and drain. Add half jar of tomato sauce and mix thoroughly. Set aside.

Cook and drain the spinach well, then set aside.

In a large bowl, mix together ricotta cheese, egg, egg white, ground black pepper, garlic, basil, and oregano. Add the spinach and mix thoroughly.

Decrease oven temperature to 350 degrees. Coat 3 jumbo muffin tins with oil spray (total of 18 muffin cups).

Lasagna Muffin Assembly:
Cut all 18 cooked lasagna noodles in half. Spoon 1 tablespoon tomato sauce on bottom of each muffin tin.

Top with 2 half noodles, criss-crossed on bottom of each muffin tin to create a basket.

Add one zucchini round, then a heaping tablespoon of turkey mixture.

On top of that, add a heaping tablespoon of spinach/ricotta mixture, plus another zucchini round and a heaping tablespoon of marinara sauce.

Lastly, sprinkle grated mozzarella cheese evenly over 18 lasagna muffins.

If you have leftover zucchini/summer squash rounds, add on top as garnish.

Cover tins loosely with tinfoil (so cheese doesn’t get stuck) and bake for 30 minutes.

Remove foil and cook for another 5-7 minutes until cheese is golden brown, hot and bubbly.

One serving equals: Calories: 220; Protein: 18.0g; Total Fat: 9.0g (Saturated Fat: 4.0g); Total Carbohydrate: 16.0g; Dietary Fiber: 3.0g; Total Sugar: 4.0g; Sodium: 410mg