Prep Time: 15 Minutes Start to Finish:  1 Hour  Makes:  12 servings

1 cup ricotta cheese
½ cup grated Parmesan cheese
1 egg
1 jar  (25.5 oz) tomato pasta sauce  (any variety)
2 cups  frozen  Ital ian sausage-style soy-protein crumbles
36 round pot sticker  (gyoza) wrappers
1 cup shredded mozzarel la cheese  (4 oz)

1.  Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. In small bowl, mix ricotta cheese, Parmesan cheese and egg. In another small bowl, mix pasta sauce and soy-protein crumbles.

2.  Place 1 round wrapper in bottom of each muffin cup; top each with 1 heaping tablespoon pasta sauce mixture and 1 tablespoon cheese mixture. Repeat layers, ending with pasta sauce mixture. Sprinkle each with mozzarella cheese.

3.  Spray large sheet of foil with cooking spray; place sprayed side down over pan. Bake 15 minutes. Uncover; bake 15 minutes longer. Let stand 15 minutes before serving.

1 Serving:  Calories 170  (Calories  from Fat 60);  Total  Fat 7g  (Saturated Fat 3g;  Trans Fat 0g);  Cholesterol  30mg;  Sodium 500mg;  Total  Carbohydrate 13g  (Dietary Fiber 2g);  Protein 12g  % Dai ly Value:  Vitamin A 8%;  Vitamin C 4%;  Calcium 20%; Iron 8%

Exchanges:  1 Starch,  1 Medium-Fat Meat  Carbohydrate Choices:  1 Quick Meal Idea  Freeze these  fantastic  l ittle casseroles to have
on hand  for a  fast dinner—or to take to work  for  lunch.  Microwave one  frozen lasagna cupcake uncovered on Medium  (50%) 5 to 6 minutes or unti l  hot.

Try This
I f you have some  fresh basi l  on hand,   layer some of the small leaves  in the center of each  lasagna cupcake