The inspiration for today's recipe, comes from something that my mother recently made. She made lasagna "cupcakes" using wontons and lasagna ingredients. The idea to even make this today, was when I was perusing the cupboard and refrigerator for dinner ideas to come to me. I had about half of a box of lasagna noodles, 5 noodles to be exact. What on earth do you do with that? I dislike wasting anything, especially food, so I decided to make something like my mother's lasagna cupcakes, except these will be called Lasagna Nests and be made with the noodles. Last year (big and waddly, and about to have a baby), I made Candy Bird's Nests, that were very make-with-your-kiddos friendly. So this spring, here are some edible nests that are cute, fun, and guaranteed to be a hit with your family.
What you will need:
- 5 lasagna noodles, cooked al dente according to box and cut in half
- 1/2 cup pasta sauce
- 8 oz frozen spinach
- 1 16 oz container Tofutti Ricotta "Cheese"
- 1 tsp dried oregano
- 1 tsp Litehouse Garlic
- 2 tsp Litehouse Italian
- 1/2 tsp sea salt
- 6 slices Tofutti Mozzarella, crumbled
- 1 tbsp ground flaxseed
- GoVeggie vegan Parmesan "cheese", to taste
- Muffin Tin
- Coconut Oil to grease tin with