Cut the cooked lasagna noodles into strips if needed so they fit neatly into the muffin cups without tearing.
Brush the muffin cups lightly with olive oil, then line each cup with noodle pieces to create a little shell for the filling.
Spoon a little marinara into each cup, add a generous scoop of the chicken cottage cheese mixture, 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 hold together beautifully and taste like creamy lasagna in the easiest hand held form.
