The second good choice I made tonight was to make lasagna "cups" rather than one large lasagna dish. We have a really hard time remembering to eat leftovers, so I try very hard not to make much extra when I cook. Rather than making a full-size dish, I placed the lasagna noodles in my muffin tin. Not only did that make really cute individual servings, but it allowed me to customize them. In mine, I added diced mushrooms, something I love, but my husband can't stand.
Now for the recipe:
Ingredients (for four servings)
1/2 cup marinara sauce
1/2 cup cream cheese (softened, also I used reduced fat)
1 tbs parmesan cheese
1 tsp (each) garlic powder, onion powder, and Italian seasoning
Bacon bits (just eyeball it, you can't have to much bacon bits... optional)
Minced mushrooms (optional)
Stir all ingredients together over medium heat until mixed and heated through.
In a muffin tin, layer cooked lasagna noodles and filling, ending with filling. Top with grated parmesan cheese. Bake at 350 for 10 minutes.
The cream cheese made the sauce extra rich and creamy, while the bacon bits added a slightly smokey flavor that accompanied the other flavors perfectly. My husband has already requested this dish again for another night this week! I call that a success =)