Mini Lasagna Bites

• 45 min
• 12 SERVINGS
• 230 Cal
• 16 g Protein

Ingredients:

• 1 pound Ground Beef (80% Lean or leaner)
• 1 tablespoon Italian seasoning
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 jar (30 ounces) marinara sauce
• 6 lasagna noodles, cooked, cut into 2-inch pieces
• 1-1/2 cups shredded mozzarella cheese

• 1/2 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup thinly sliced fresh basil
• 1 egg
• 1 teaspoon granulated garlic
• 1/2 teaspoon salt

Cooking:

1. Preheat oven to 375°F. Heat large skillet over medium heat until hot. Add Ground Beef, Italian seasoning, minced garlic, salt and pepper. Cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings, as necessary. Stir in marinara sauce; cook 2 to 3 minutes or until warmed. 
2. Meanwhile, combine ricotta cheese, Parmesan cheese, basil, egg, garlic and salt in medium bowl.  
3. Coat mini muffin pans with cooking spray. Place pasta piece in each muffin cup. Top pasta by layering 1/2 tablespoon cheese mixture, 1 tablespoon meat sauce and additional 1/2 tablespoon cheese mixture into cups. Sprinkle tops with mozzarella cheese.
4. Bake 20 minutes or until golden brown and bubbly. Let stand 2 minutes. Loosen edges; remove from muffin pans.