Lasagna is one of my all-time favorite foods, but it isn’t an easy weeknight meal. My homemade lasagna is usually an all-day process, so I came up with this quick alternative. These lasagna biscuit cups have all the flavor of lasagna without all the work. I used cottage cheese in this dish, but you can substitute ricotta cheese if you aren’t a cottage cheese fan. We both absolutely loved this dish. I could have eaten the whole batch by myself. They were also good reheated for lunch the next day.
Lasagna Biscuit Cups
- ½ lb Italian Sausage
- ½ jar spaghetti sauce
- ¾ cup cottage cheese
- ¼ tsp garlic powder
- ¼ tsp basil
- 1 egg white
- 1 cup shredded mozzarella cheese
- 1 can regular flaky biscuits
Preheat oven to 375.
Cook meat slowly in skillet. Drain and put back in skillet. Add spaghetti sauce and stir. Set aside.
In a small bowl mix together cottage cheese, garlic, basil and egg white.
Separate dough into 10 biscuits; place each biscuit in a regular-size muffin cups. Firmly press dough in bottom and up side of each cup.
Layer 1 tablespoon of the meat sauce in the bottom of each biscuit cup. Top with 1 tablespoon of the cottage cheese mixture. Top with some mozzarella cheese. Repeat layers.
Bake 17 to 20 minutes or until biscuits are golden brown and cheese is melted. Serve with leftover meat sauce.