Turkey and Spinach Lasagna Cakes with inspiration from here
1 lb ground turkey
1 small onion chopped
2 cloves minced garlic
1 4oz can of fresh mushrooms
1 cup frozen spinach, thawed and well drained
1/2 tsp salt
1 1/2 tsp Italian Seasoning
1/2 tsp cracked pepper
1 jar of spaghetti sauce
8 lasagna noodles, cooked al dente
1 beaten egg
2 cups ricotta cheese
1/2 cup shredded Parmesan cheese
2 cups shredded mozzarella
1 tbsp dried parsley
1/4 cup shredded or grated Parmesan
Cook onion, garlic, and mushrooms until all veggies are tender add turkey.
Thoroughly cook the ground turkey in a large skillet. Add the, sauce, garlic, spices, salt and pepper and spinach. Mix well. Cover and simmer for 10-15 minutes.
Combine the egg, ricotta, and Parmesan.
Using a glass or cookie cutter that is close to the size of the muffin cups, cut 3 circles out of each noodle for a total of 24 circles.
Place 1 noodle circle in each muffin cup. Layer meat sauce, ricotta mixture, and shredded mozzarella. Repeat. Top with a bit of parsley and grated Parmesan.
Cover loosely with a piece of foil that has been sprayed with oil and bake at 400 degrees for 25-30 minutes. Remove foil and bake for another 5 minutes to brown on top.
Let the “cupcakes” sit for at least 10 minutes for easier removal.
This was a great way to dress up dinner and make it fun for the kids. My 4 year old was excited to eat "food cakes." These tasted great too!