• Prep Time: 20 minutes
  • Cooking Time: 18 minutes
  • Serves: 6

Muffin-Pan Spinach Lasagna

  • Recipe Submitted by on

 Ingredients List

  • Cooking spray
  • 12 dried lasagna noodles
  • 1 (10-ounce) package frozen spinach, thawed and drained
  • 1 cup ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup marinara sauce


Arrange a rack in the middle of the oven and heat to 350°F. Coat the cups of a standard 12-cup muffin tin with cooking spray. Bring a large pot of salted water to a boil over medium-high heat.

Add the lasagna noodles and cook according to package instructions, taking 2 minutes off the cook time to keep the noodles al dente. Drain.

Meanwhile, stir together the spinach, ricotta cheese, 1 cup of the mozzarella cheese, salt, and pepper in a medium bowl.

Cut all of the lasagna noodles in half crosswise. Set half of these pieces aside — these will line the bottom of the cups. Cut the remaining noodles in half crosswise again, so they are a quarter of the original size — these will be the lasagna layers.

Spread 1 teaspoon of sauce in the bottom of each muffin cup. Place 1 of the larger, half-size noodles in each of the muffin cups and press into the cups. Layer each with 1 tablespoon of the spinach-and-cheese filling and 1 teaspoon of marinara, followed by a smaller, quarter-size noodle. Repeat for a second layer of filling, marinara, and noodle. Top the final layer of pasta with 1 teaspoon of sauce and a sprinkle of the remaining mozzarella cheese.

Cover the muffin tin with aluminum foil and bake for 15 minutes. Remove the foil and bake until the cheese is bubbling, about 3 minutes more. Let the lasagna cool and set for 5 minutes before serving.

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