This is possibly the easiest, yummiest dinner I’ve ever made!

I just love lasagna and am always trying to re-create those flavors.  I’ve made Lasagna Soup, Shortcut Lasagna and Spinach Lasagna Rolls, each bringing it’s own unique tastes to the table.  But, this may be my new favorite!  Lasagna Cups are not only every bit as tasty as classic lasagna, but sooooo fast and easy!

Hoping to keep it as easy as possible, I experimented with using uncooked macaroni.  I’m happy to report that it worked!  Skipping the step of cooking the noodles saves time and uses one less pan.  You’re welcome! 🙂

The bonus is the very cute shape that cooking in a muffin tin gives these adorable, delicious lasagna cups. My kids just loved eating them!  It’s all about keeping it fun!

I would like to thank the dairy farm families of Colorado, Montana and Wyoming for sponsoring this post!

Happy Cooking!

~ Gena

Lasagna Cups

Ingredients:
Serves 4-5

• 1  1/4 cups macaroni
• 6 t. water
• 1 cup marinara (I choose brands that don’t add sugar)
• 24 small spinach leaves
• 1 egg
• 2 cups cottage cheese (I like lowfat, small curd)
• 1 t. dried or fresh parsley
• 1  1/4 cups mozzarella, shredded
• basil for garnish

Directions:

• Preheat oven to 350° F.
• Mix cottage cheese, egg and parsley in a bowl and set aside.
• Divide macaroni noodles evenly among cups of a muffin tin (see picture below.)
• Add 1/2 t. water to each cup of noodles.
• Spoon about 1 T of marinara on top of noodles in each cup.
• Add 2 small spinach leaves over marinara.
• Divide the cottage cheese/egg mixture evenly over the spinach in each of the cups.
• Top each cup with the shredded mozzarella.
• Bake for 25 min. or until cheese is bubbly and starting to brown.
• Let cool for a couple minutes. Remove by running a spoon around edge of each cup and scooping from the bottom onto a plate.
• Garnish with torn basil.

Enjoy!

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