Ingredients 

Cooking spray – all natural either coconut or olive oil 

12 dried lasagna noodles

1 package Apple Gate Italian Chicken Sausage, chopped 

1 cup ricotta cheese

1 1/2 cups shredded mozzarella cheese, divided

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1 cup marinara sauce

Directions 

Arrange a rack in the middle of the oven and heat to 350°F. Coat the cups of a standard 12-cup muffin tin (I used my hamburger bun pan for this recipe – it worked great!) 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 sausage, 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 sausage-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. 

Enjoy for lunch all week! 

 

Recipe adapted from the Kitchn