Ingredients Jump to Instructions ↓

  1. - 1/2 pound ground turkey

  2. - 1 cup Ragu spaghetti sauce (any flavor)

  3. - 24 long flat lasagna noodles (I used San Giorgio)

  4. 3/4 cup 2% Milkfat Lowfat cottage cheese

  5. - 3/4 cup reduced-fat Mexican four-cheese blend shredded cheese

  6. - 1/4 tsp. Mrs. Dash onion and herbs

  7. - 1/4 tsp. garlic powder

  8. - 1/4 tsp. Goya Adobo seasoning

  9. - 1/4 tsp. pepper

  10. (Feel free to use any seasonings you desire)

  11. 2 inches wide and 7 inches long. Lay

  12. 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

  13. 1 tablespoon of ground turkey mixture into the noodle. Add

  14. 1 tablespoon of cottage cheese on top of ground turkey and then

  15. 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

  16. 12 cupcake holes are filled. Cover with aluminum foil and bake at

  17. 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,


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