Spinach lasagna is one of my family’s favorite meals and I’m always looking for creative ways to change it up. I decide to take my toddler-approved crockpot spinach lasagna recipe and adapt it to make “spinach muffins”. The great thing about lasagna is that it’s even better the next day and that was certainly true for these “muffins”. It was a hit and I didn’t have to toss out any unwanted leftovers. This recipe is being added to my short list of go-to recipes that everyone loves. Enjoy!
Spinach Lasagna Muffin Recipe (makes 12 muffins)
25oz Pasta Sauce
1 Package Lasagna Noodles
1 cup Mozzarella Cheese
Parchment Paper (12 – 4×4 inch squares)
Step 1: Preheat oven to 350 degrees. Cut parchment paper into 12 – 4×4 inch squares and line the muffin tin with them.
Step 2: Boil noodles according to package, taking noodles out 2 minutes earlier than it says to. Roll noodles, so there is a space in the center for ingredients, and place them in the muffin tins on top of the parchment paper. Cut small pieces of noodle, large enough to cover the bottom of the muffin tins, and line the bottoms of each muffin tin with it. Your lasagna noodles will look like little cups sitting in the muffin tins.
Step 3: Thaw spinach and combine with pasta sauce, ricotta, 1/2 cup mozzarella in a large bowl.
Step 4: Fill lasagna noodle “cups” with the spinach mixture, pressing the ingredients down and packing it to the top.
Step 5: Sprinkle the remaining mozzarella cheese over each lasagna cup.
Step 6: Bake at 350 degrees for 20-25 minutes.
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I'm Vanessa and it's my mission in life to spread my love of hot glue guns and glitter to others. I suffer from craft ADHD, regularly working on at least 10 projects at the same time and my craft room looks like a tornado hit it. My first craft book, Party in a Jar, was published in 2014. I look forward to crafting with you!