Every time John makes The Pioneer Woman’s lasagna (his go-to lasagna recipe), Lily gobbles up what we serve her and often asks for more. He makes a huge pan of it so there’s plenty of leftovers for quick Lily meals during the week.
Although Ree’s lasagna certainly is delicious, it’s not exactly the healthiest recipe out there. I wanted to make a lasagna using whole wheat noodles, low-sodium marinara sauce, and spinach to ensure Lily is getting whole grains and veggies without too much salt.
I also wanted to make individual portions so I could freeze them and easily defrost and reheat them as needed.
A quick google search for “lasagna cups” yields a ton of recipes; most of which call for wonton wrappers instead of lasagna noodles. Although the former are quick to prepare and easier to stuff into muffin cups, I wanted to stick with the traditional lasagna noodles.
Each cup is stuffed with a meat & spinach sauce, an herby ricotta mixture, and – of course – plenty of mozzarella cheese. The cups are baked to a bubbly & crispy perfection, and they pop right out of the muffin tin if you grease it beforehand.
One or two cups is the perfect serving size for a toddler, and Lily loves them!
Individual Lasagna Cups {Toddler Approved}
Prep Time: 20 minutes
Cook Time: 25 minutes
Keywords: bake main entree cheese beef pasta spinach
