you have 24 pieces that are about 1-by-6 inches in size. Set aside.
Place tomato sauce, tomato paste, and herbs in a small saucepan. Stir and heat over medium heat for 2 to 3 minutes.
In a nonstick skillet, cook mushrooms, zucchini, onion, and garlic over medium heat. (If not using a nonstick skillet, lightly spray with nonstick cooking spray.) Season mushroom mixture with salt and pepper and cook until the edges of the veggies begin to brown, about 10 minutes.
Preheat oven to 350 degrees F. Place a tablespoonful of sauce into each muffin tin cup on top of the 2-inch piece of pasta. Add a rounded tablespoon of mushroom mixture to each one. Next, layer approximately 1 tablespoon of ricotta into each cup. Top with another spoonful of sauce, and a portion of grated mozzarella.
Take 1 long strip of lasagna noodle and wind it around the outer edge of the muffin tin cup, pressing down lightly so it stands upright. Repeat for each one. Then take the remaining long strips and curl them into a smaller ring to place in the center of each cup.
Bake for 25 to 30 minutes in preheated oven. Serve warm. Makes 4 to 6 servings.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
