Mini Cheesy Ravioli Lasagna Cups
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9 oz. package fresh spinach or whole wheat ravioli
¾ cup marinara
½ cup cottage cheese
2 large eggs
1 Tbsp. dried oregano leaves
½ tsp. coarse salt
¼ tsp. ground black pepper
¼ tsp. garlic powder
½ cup pesto
8 oz. ball fresh mozzarella, sliced
½ small zucchini, thinly sliced and cut into squares
½ cup shredded mozzarella
2 Tbsp. fresh flat-leaf Italian parsley, chopped
Preheat oven to 375 degrees.
Prepare ravioli according to package directions. Drain.
Meanwhile, mix together marinara, cottage cheese, eggs, oregano, salt, black pepper and garlic powder in a bowl until combined.
Coat a 12-cup muffin tin with cooking spray. Assemble each cup by layering a scoop of marinara mixture, ravioli, a scoop of pesto, a slice of fresh mozzarella, a square of zucchini, another ravioli and another scoop of marinara mixture. Top with about a tablespoon of shredded mozzarella. Bake 12-14 minutes. Turn oven to high broil and cook additional 2 minutes, until cheese is browned.
Allow to slightly cool, then remove each lasagna cup and garnish with chopped parsley.