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Individual Chicken Parmesan Lasagna

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Ingredients:

8 Lasagna Noodles
Salt
Nonstick Cooking Spray
1 Cup Ricotta
1 1/2 Cups Shredded Mozzarella Cheese, divided
1/3 Cup Grated Parmesan Cheese
12-14 Chicken Nuggets, thawed and diced
1 Cup Marinara Sauce
1 Cup Alfredo Sauce
6-7 Large Black Olives
1 Baby Carrot

Directions:

  1. Preheat the oven to 350 degrees F. Generously spray a baking sheet with cooking spray and set aside.
  2. Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions. Drain and lay flat on the prepared baking sheet.
  3. Spray the inside of 4 ramekins with cooking spray. Place on a separate baking sheet.
  4. Trim one noodles to be the height of one ramekin. Wrap the noodle around the inside of the ramekin. Repeat with 3 more noodles/ramekins.
  5. Cut the remaining noodles into 3 pieces each. Place one piece on the bottom of each ramekin. Tear apart and use the pieces to completely cover the bottom, if needed. The remaining pieces of noodle will be used to create layers.
  6. Combine the chicken and marinara sauce in a mixing bowl. Evenly divide the mixture between the bottom of each ramekin. Press down into an even, tight layer.
  7. Place one more piece of noodle on top of the chicken mixture. Tear apart and use the pieces to completely cover the chicken, if needed.
  8. Combine the ricotta, ½ cup shredded mozzarella, the parmesan and a pinch of salt in a mixing bowl. Evenly divide the mixture between each ramekin. Press down into an even layer.
  9. Place the final pieces of noodles on top of the cheese layer. Tear apart and use the pieces to completely cover the cheese, if needed.
  10. Divide the alfredo sauce between the ramekins. Use as much or as little as you like.
  11. Divide the remaining cup of shredded mozzarella between each ramekin.
  12. Slice each olive in half, lengthwise. Use a straw or pastry tip to cut 2 holes out of each olive half. You need 7 pieces of olive per ramekin.
  13. Arrange 2 olives as eyes and 5 olives as a smile, on each.
  14. Cut the carrot into small triangular pieces and place in the center of each ramekin to create a nose.
  15. Bake for 25-30 minutes or until the cheese is melted and bubbly and the lasagna is heated through. Let rest for about 5 minutes before serving.
  16. Serve and enjoy!
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