Ingredients
3 individual lasagna noodles1/2 pound ground turkey or beef1 cup meatless pasta sauce1/3 cup 2% cottage cheese 1/4 teaspoon garlic powder2 tubes (8 ounces each) refrigerated crescent rolls2 cups shredded Italian cheese blend or cheddar cheese1 cup grape tomatoes, halved
Preparation
Preheat oven to 375°. Cook lasagna noodles according to package directions. Drain and rinse with water; cut each noodle into 6 squares.
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.
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.
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.
