Mini Cheesy Ravioli Lasagna Cups

Ravioli Lasagna Cups(thegourmetrd.com)

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Ingredients:

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

Directions:

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.

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