• Prep Time: 15 Minutes
  • Cooking Time: 1 hour
  • Serves: 12 Serving

Lasagna Egg Cupcakes

  • Recipe Submitted by on

Category: Breakfast, Healthy Recipes, Eggs, Cheese

 Ingredients List

  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1 jar (25.5 oz) Muir Glenâ„¢ organic pasta sauce (any variety)
  • 1/2 lb frozen Italian sausage-style soy-protein crumbles (2 cups)
  • 36 round pot sticker (gyoza) wrappers
  • 1 cup shredded mozzarella cheese (4 oz)

 Directions

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 about 15 minutes before serving.

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