• 6 lasagna noodles
  • 1 1/2 cups marinara sauce
  • 3/4 cup ricotta cheese
  • 1/2 cup lentil "beef" crumbles
  • 1 1/2 cups shredded cheese

We love lasagna; it’s a holiday favorite and an everyday favorite. And the kids love just about anything in cupcake shape. So when I saw Lasagna Cups recently on Pinterest, I knew I’d have to make them eventually. That was several months ago, but I finally got around to it. Which led to the creation of this beautiful Caramelized Onion Easy Marinara Sauce. Yum. And I went totally simple with the Lasagna Cups recipe, with just one layer of each item. After all, the sauce is packed full of yum, so it didn’t need much else.

Lasagna Cups

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Vegetarian Lasagna Cups

Yield: 12 lasagna cups

Serving Size: 3 lasagna cups

Vegetarian Lasagna Cups

Ingredients

6 lasagna noodles
1 1/2 cups marinara sauce
3/4 cup ricotta cheese
1 1/2 cups shredded cheese

Instructions

Preheat oven to 350.

Cut noodles in half and grease a muffin tin. Wrap each noodle in a circle inside a muffin tin well and insert ricotta cheese, marinara, “beef” crumbles and shredded cheese.

Bake 20-25 minutes.

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