Lasagna Cups

• 3 individual lasagna noodles
• 1/2 pound ground turkey or beef
• 1 cup meatless pasta sauce
• 1/3 cup 2% cottage cheese
• 1/4 teaspoon garlic powder
• 2 tubes (8 ounces each) refrigerated crescent rolls
• 2 cups shredded Italian cheese blend or cheddar cheese
• 1 cup grape tomatoes, halved

1. Preheat oven to 375u0b0. Cook lasagna noodles according to package directions. Drain and rinse with water; cut each noodle into 6 squares.
2. In a large skillet, cook and crumble turkey over medium heat until no longer pink, 5-7 minutes. Stir in sauce, cottage cheese and garlic powder; bring to a boil. Remove from heat.
3. Unroll both tubes of crescent dough; separate each into 8 triangles. Press each triangle onto bottom and up sides of a greased muffin cup. Layer each with 1 tablespoon cheese, 1 noodle piece and 1 rounded tablespoon meat sauce (discard extra noodle pieces). Sprinkle with remaining cheese.
4. Bake on a lower oven rack until crust is golden brown, 15-20 minutes. Let stand 5 minutes before removing from pan. Top with tomatoes.

noodles, ground turkey, pasta sauce, cottage cheese, garlic, crescent rolls, italian cheese, grape tomatoes

Taken from www.tasteofhome.com/recipes/lasagna-cups/ (may not work)