Small baked lasagna cups layered with spinach, ricotta, tomato sauce, and mozzarella.
120 gRicotta
90 gMozzarella cheese
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120 gSpinach
10 gGarlic
180 gTomato Sauce
2 tspCooking oil
160 gLasagna Sheets
To tasteSalt
To tasteBlack Pepper
Preheat the oven to 190°C / 375°F.
Cook Garlic and Spinach in Cooking oil for 3 minutes until wilted.
Mix Spinach with Ricotta, Salt, and Black Pepper.
Layer Lasagna Sheets, Tomato Sauce, ricotta filling, and Mozzarella cheese in muffin cups.
Bake at 190°C / 375°F for 18 minutes until the cups are set and bubbling.
Let the lasagna cups rest for 5 minutes before serving.