Lasagna Cups with Mixed Greens Salad

    So I am all about using leftovers to make other meals and a few nights ago I made Spaghetti with ground turkey. It was fantastic. Just basic tomato sauce with lots of Italian spices and ground turkey. The only problem was I had so much sauce left after spaghetti night I decided to make lasagna. Because we have been trying to eat a bit better I decided to do individual mini lasagna cups using a muffin tin.
   
     Ingredients needed are 2 cups of left over meat sauce(you could use meatless if you choose), 12 flat lasagna noodles sheets(the ones with out the crinkle edge cooked al dente and cut in half), 1-2 Tbls olive oil, 1 1/2 cups of ricotta or small curd cottage cheese(I use cottage cheese but that is just what I grew up on so it is my personal preference), 1 1/2 cup shredded mozzarella, 1/4 cup parmesan cheese, 2 mushrooms sliced thinly(I made one tin with mushrooms and one with out), 1/2 tsp Garlic powder, 1 tsp Onion powder, 1 Tbls Italian seasoning(oregano, thyme, basil, rosemary) 1/2 tsp ground black pepper.

   Preheat your oven to 350 degrees. Place a small oven safe dish with water in the oven to create a bit of moisture while baking.
    Start by getting your muffin tin out. I have non stick so I just wiped them down with the olive oil. If you have older tins or ones what aren't non stick I would recommend placing a small square of parchment paper in the muffin tin.(You can set the pasta sheet on the parchment square then place it in the tin) Get a large pot of water and place on the stove to boil. Add a few pinches of salt to the water. Once boiling place a few of the pasta sheets in and let them reach the al dente state(offering resistance to the bite, but cooked through) remove the noodles and pat try(DO NOT RINSE). Once all of the pasta sheets are cooked cut each one in half. Lay the sheet of pasta over one of the tin holes and press in to create a little bowl. Repeat until all are in the muffin tin.
 
   In a bowl add the ricotta or cottage cheese, parmesan cheese, 3/4 cup mozzarella and all of the seasonings(Garlic, Onion, Italian seasoning and pepper) and mix thoroughly. 

  Start to assemble :) Place 1 Tbls of the cheese mixture in the bottom of each of the pasta sheets and press down into the bottom. Add 2-3 slices of mushroom to the top of the cheese mixture. Next add 1-2 Tbls of meat sauce to each of the cups. Sprinkle top with the remaining mozzarella cheese.

  Bake at 350 degrees for 35 minutes.

 I served my little lasagna cups up with a nice mixed greens salad, croutons, shredded parmesan cheese and a little store bought Caesar dressing.