Italian

Muffin Tin Lasagna (Lacto-Vegetarian) is for Dinner.

Muffin Tin Lasagna (Lacto-Vegetarian) takes 20 minutes to prepare.

Muffin Tin Lasagna (Lacto-Vegetarian) takes 18 minutes to cook.

Muffin Tin Lasagna (Lacto-Vegetarian) makes 6 servings.

The ingredients for Muffin Tin Lasagna (Lacto-Vegetarian) are:

1 cup of marinara sauce
12 oz bag of boca crumbles
12 wonton wrappers
8 oz part-skim mozzarella cheese
3 oz parmesan cheese
4 oz cottage cheese (1% used for nutrition info)

Here is how you make Muffin Tin Lasagna (Lacto-Vegetarian):

1. Cut wonton wrappers into circle shapes, using a drinking glass to help you "measure." (I don't think gyoza wrappers are tough enough to hold the lasagna - but you can try them and leave a comment if you do!)2. Preheat oven to 375 degrees. Spray muffin tin with cooking spray, or oil lightly with olive oil.3. Cook Boca crumbles according to package directions.4. Assemble your mini-lasagnas! Put one wonton wrapper in the bottom of the muffin tin, then add the parmesan, cottage, and mozzarella cheeses. Then add the boca crumbles and marinara sauce. Then, put another wonton wrapper on top of this layer, and repeat. After the second layer of marinara sauce, top with another layer of mozzarella and parmesan.5. Bake for 18-21 minutes, or until the cheese is melted and the edges are crispy. 6. Remove from oven and let cool for 5 minutes before removing. Serving Size: Makes 6 muffin tin-sized servingsNumber of Servings: 6Recipe submitted by SparkPeople user OPALRAIN.

The nutritional information for Muffin Tin Lasagna (Lacto-Vegetarian) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 304.5

• Total Fat: 12.1 g
• Cholesterol: 35.3 mg
• Sodium: 1,049.7 mg
• Total Carbs: 20.8 g
• Dietary Fiber: 4.0 g
• Protein: 32.6 g

Muffin Tin Lasagna (Lacto-Vegetarian) is Italian cuisine.

The dietary needs meet for Muffin Tin Lasagna (Lacto-Vegetarian) is Vegetarian