Ingredients

The following ingredients have 4 Servings
  • 3 cups cooked ground chicken- about 500 g uncooked/raw (can substitute ground turkey)
  • ½ 450 g loaf of garlic toast ( ***store-bought, pre- buttered, heat and serve garlic bread)
  • ¾ cup fresh spinach (chopped)
  • ¾ cup Greek yogurt
  • 1 ½ tbsp lemon juice from concentrate
  • ¾ tsp oregano
  • 1 200 ml/6.7 oz can pitted and sliced black olives
  • 2 tsp minced garlic
  • 3 whole eggs
  • 2 sheets fresh lasagna (**about a 1/4 of 360 g package- I use Olivieri)
  • 2/3 cup light feta cheese
  • 2 cups grated mozzarella cheese
  • tzatziki sauce

Instruction

  • Preheat oven to 350 degrees F. Spray 12 muffin tins generously with non- stick cooking spray.
  • Cook ground chicken on stove top until no longer pink.
  • Process garlic bread to crumbs in food processor.
  • Press garlic bread crumbs into each muffin tin (about 1/4 full) by wetting hands with water, then rolling handful into a ball about the size ping pong ball and pressing into muffin tin. 
  • Press until they are very compacted and fill each muffin tin .
  • Chop lasagna sheets into small pieces -about ½ inch squares.
  • Mix lasagna pieces and all remaining ingredients together (except mozzarella cheese) in medium mixing bowl.
  • Add mixture to top of garlic toast crumb base and pack to the top of each muffin tin, compressing with spatula.
  • Cover muffin tin with sheet of tin foil and seal. Cook in preheated oven for 25 minutes.
  • Remove from oven and evenly spread mozzarella cheese on lasagna cups.
  • Return to oven and bake for 5 additional minutes, then turn up oven to broil (500 degrees F) and broil for 1- 2 additional minutes or until cheese is bubbly and garlic and lasagna cups are lightly browned.
  • Let cool on counter for 5 minutes, and then loosen by running a butter knife around the edge of each lasagna cup. Let cool for another 5-10 minutes, run knife around edge again before gently removing with small (mini half) spatula.