Lasagna Cups

(from castro15’s recipe box)

Categories: Pasta

Ingredients

  • 3 individual lasagna noodles
  • 1/2 lb. ground beef
  • 1 cup meatless pasta sauce
  • 1/3 cup cottage cheese
  • 1/4 tsp garlic powder
  • 2- 8oz tubes refrigerated crescent rolls
  • 2 cups shredded Italian cheese blend
  • 1 cup grape tomatoes, halved

Directions

  1. Preheat oven to 375. Cook lasagna noodles using package directions. Drain and rinse with water; cut each noodle into six squares.

  2. In a large skillet, cook and crumble beef over medium heat until no longer pink, 5-7 minutes. Stir in sauce, cottage cheese and garlic powder; bring to a boil. Remove from heat.

  3. Unroll crescent dough; separate into 16 triangles. Press each triangle onto bottom and up sides of a greased muffin cup. Layer each with 1 tbsp. cheese, one noodle piece and 1 rounded tbsp. meat sauce (discard extra noodle pieces). Sprinkle with remaining cheese blend.

  4. Bake lasagna cups on a lower oven rack, 15-20 minutes. Let stand 5 minutes. Top with tomatoes.

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