Gluten Free Lasagna Cups

December 11, 2015 Breton Gluten Free


18 Breton Gluten-free Herb-and-Garlic or Original with Flax Crackers
1/2 jar pasta sauce
1/2 cup cooked, ground meat
1/2 cup cottage cheese
2 tsp. dried Italian seasoning
1/2 cup shredded mozzarella cheese or Italian cheese blend

Coat 6 muffin cups with cooking spray.
Gently press two crackers into the bottom of each muffin cup (for regular size muffin cups these won’t fit perfectly into the bottom. Your goal is to push just enough that they break just slightly and fit to the bottom. Avoid crushing the crackers into small pieces).
Spoon a small amount of pasta sauce over the crackers. Layer meat, cottage cheese, Italian seasoning and more pasta sauce gently and evenly among each muffin cup, being careful to avoid spread too heavily and stirring up the crackers in the bottom of the muffin cup.
Top with remaining crackers, pressing down slightly to gently pack all ingredients in muffin cups.
Top with remaining pasta sauce, spreading to edges to allow extra pasta sauce to run into and around sides of muffin cups.
Sprinkle with cheese.
Preheat oven to 350 degrees F.
Let cups stand at room temperature for 20 minutes.
Bake for 25 minutes. Remove from oven and let stand for 20 minutes
Carefully run a knife around the edge of cups and using a small spatula gently remove to a plate. Serve warm.

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