Lasagna Cups Recipe
Lasagna Cups Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I love lasagna and garlic bread, so it only made sense to put them together in these fun little cups. Have one as an appetizer or two for a meal! —Angelique Douglas, Maryville, Illinois
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Bake: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Bake: 15 min.

Ingredients

  • 3 individual lasagna noodles
  • 1/2 pound ground turkey or beef
  • 1 cup meatless pasta sauce
  • 1/3 cup 2% cottage cheese
  • 1/4 teaspoon garlic powder
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 2 cups shredded Italian cheese blend or cheddar cheese
  • 1 cup grape tomatoes, halved

Directions

Preheat oven to 375°. Cook lasagna noodles according to package directions. Drain and rinse with water; cut each noodle into six squares.
In a large skillet, cook and crumble turkey over medium heat until no longer pink, 5-7 minutes. Stir in sauce, cottage cheese and garlic powder; bring to a boil. Remove from heat.
Unroll both tubes of crescent dough; separate each into eight triangles. Press each triangle onto bottom and up sides of a greased muffin cup. Layer each with 1 tablespoon cheese, one noodle piece and 1 rounded tablespoon meat sauce (discard extra noodle pieces). Sprinkle with remaining cheese.
Bake on a lower oven rack until crust is golden brown, 15-20 minutes. Let stand 5 minutes before removing from pan. Top with tomatoes. Yield: 8 servings.
Originally published as Lasagna Cups in Simple & Delicious August/September 2017

Nutritional Facts

2 lasagna cups: 412 calories, 21g fat (9g saturated fat), 39mg cholesterol, 839mg sodium, 34g carbohydrate (7g sugars, 1g fiber), 18g protein.

  • 3 individual lasagna noodles
  • 1/2 pound ground turkey or beef
  • 1 cup meatless pasta sauce
  • 1/3 cup 2% cottage cheese
  • 1/4 teaspoon garlic powder
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 2 cups shredded Italian cheese blend or cheddar cheese
  • 1 cup grape tomatoes, halved
  1. Preheat oven to 375°. Cook lasagna noodles according to package directions. Drain and rinse with water; cut each noodle into six squares.
  2. In a large skillet, cook and crumble turkey over medium heat until no longer pink, 5-7 minutes. Stir in sauce, cottage cheese and garlic powder; bring to a boil. Remove from heat.
  3. Unroll both tubes of crescent dough; separate each into eight triangles. Press each triangle onto bottom and up sides of a greased muffin cup. Layer each with 1 tablespoon cheese, one noodle piece and 1 rounded tablespoon meat sauce (discard extra noodle pieces). Sprinkle with remaining cheese.
  4. Bake on a lower oven rack until crust is golden brown, 15-20 minutes. Let stand 5 minutes before removing from pan. Top with tomatoes. Yield: 8 servings.
Originally published as Lasagna Cups in Simple & Delicious August/September 2017

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