Ingredients:
• 8 lasagna noodles, cooked
• 2 cups cooked shredded chicken
• 1 cup cottage cheese
• 1 cup marinara sauce
• 1 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
Methods:
Heat oven to 375 F and grease a muffin pan very well so the lasagna cups release easily after baking.
In a bowl, mix the shredded chicken, cottage cheese, half the mozzarella, Parmesan, garlic, Italian seasoning, and black pepper until creamy and evenly combined.
Cut the cooked lasagna noodles into strips if needed and press them into the muffin cups to create little noodle shells.
Brush the noodle edges lightly with olive oil so they turn golden and lightly crisp in the oven.
Spoon a little marinara into each cup, add the chicken filling, then top with a little more marinara and the remaining mozzarella.
Bake for 18 to 22 minutes until the cheese is melted, the tops are bubbling, and the noodle edges are lightly crisp.
Let them rest for 5 minutes before lifting out. They stay creamy in the middle with that cheesy garlic Parmesan finish in every bite.
Nutrition: 290 kcal | 24 g protein | 18 g carbs | 12 g fat
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