These mini lasagnas are made in muffin tins with your favorite flavor of ravioli in between layers spinach, tomato sauce and cheese. Kids will have fun squeezing liquid out of the thawed greens and layering the lasagna in each cupcake tin. This recipe comes to us from Kirsten Uhrenholdt of The Family Dinner Book Blog.
Adult: Preheat your oven to 400 degrees. Bring a large pot of salted water to a boil over medium-high heat.
Kid: Line 12 muffin tins with cupcake liners or parchment paper. Squeeze all the liquid out of the thawed spinach or kale over a sink.
Adult: Place 2 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic and onions to the skillet and cook for 3-5 minutes, or until golden. Add the spinach and cook 1-2 minutes more, or until wilted. Transfer the spinach-onion to a plate and let cool.
Together: When spinach has cooled, fold the egg and parmesan cheese into the spinach mixture.
Adult: Drop the ravioli in the boiling water and cook for half the time directed by the package instructions. Drain, transfer to a bowl and toss with the remaining tablespoon olive oil.
Together: Drop 1 ravioli in each muffin cup, top with a tablespoon of spinach, a tablespoon of cheese and a dollop of tomato sauce. Finish each with another ravioli, another dollop of tomato sauce and a pinch of grated mozzarella. Transfer to the oven and bake 20 minutes, or until hot and bubbling. Heat the remaining tomato sauce to serve on the side and enjoy.