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12/13 Make Ahead Meals and Snacks For Healthy Eating On The Go

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Yield: about 12-18 cupcakes
  • 1/2 package lasagna noodles
  • 1 (15 oz) container ricotta cheese
  • 1/3 cup grated Parmesan cheese, plus more for topping
  • 1 egg
  • 1/4 cup chopped fresh basil
  • 1 ball of fresh mozzarella, sliced (the kind in water)
  • 1 (24 oz) jar your favorite Ragu®
  • 1 (about 2" wide) zucchini, sliced into 1/8" rounds
  • 1 Japanese eggplant, sliced into 1/8" rounds
Cooking Directions: 
  1. Cook noodles according to package instructions. Set on a lightly oiled cookie sheet so that the sheets don't stick together. 
  2. In a medium bowl, stir together the ricotta, Parmesan, egg, and basil until well combined. Set aside. 
  3. Spoon tomato sauce into 12 muffin cups to coat the bottom. Cut cooked lasagna sheets into 2-inch pieces, or 2-inch rounds if you have a cookie cutter. Place one piece of lasagna noodle in each cup over the sauce. Top with 1 tablespoon of ricotta mixture. Top ricotta with one slice of zucchini, mozzarella, and eggplant and press gently into the ricotta. Cover vegetables with a layer of tomato sauce. Top with a teaspoon of the ricotta mixture. Cover ricotta with a second sheet of pasta, then spread tomato sauce over the top. Sprinkle with Parmesan. 
  4. You may have enough ingredients left over to make about 5 more, so go ahead and do so in a second muffin tin! 
  5. Bake at 375 degrees F for 35 minutes. Let cook 10 minutes. Run a knife around the edge to release cups.

By Marina at Yummy Mummy Kitchen

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