Low-Point Lasagna Cupcakes

- 1 cup Ragu spaghetti sauce (any flavor)

- 24 long flat lasagna noodles (I used San Giorgio)

3/4 cup 2% Milkfat Lowfat cottage cheese

- 3/4 cup reduced-fat Mexican four-cheese blend shredded cheese

- 1/4 tsp. Mrs. Dash onion and herbs

- 1/4 tsp. garlic powder

- 1/4 tsp. Goya Adobo seasoning

- 1/4 tsp. pepper

(Feel free to use any seasonings you desire)

2 inches wide and 7 inches long. Lay

2 noodles over one cupcake hole cross-wise. Press the middle down gently until both layers are pressed into the bottom of the cupcake pan. Scoop

1 tablespoon of ground turkey mixture into the noodle. Add

1 tablespoon of cottage cheese on top of ground turkey and then

1 tablespoon of shredded cheese. Fold over flaps of one noodle and then fold over the flaps of the second noodle (trim any excess if needed). Repeat until all

12 cupcake holes are filled. Cover with aluminum foil and bake at

350 degrees for 30 minutes. Remove aluminum foil and add a pinch more shredded cheese on top of each lasagna cupcake. Broil for several minutes until cheese starts to brown. Remove from oven and let cool for just a little bit (especially if you plan on eating with your hands). Enjoy! If you'd like a printer-friendly version of this recipe,