Lasagna Rolls

We saw this post for vegetarian lasagna rolls from Vegetarian Times.com. We altered it to fit our needs.

Ingredients:
1 package Green Lentil Lasagna noodles cooked and cooled.
2 cups herb ricotta
aquafaba mozzarella
3 cups of your favorite spaghetti sauce
1 15 oz can, water drained artichokes
mushrooms, sliced

Directions:
Slice artichoke and mushrooms
in a large bowl combine ricotta, artichoke and musrooms

Layering:
Line the muffin cups with the lasagna noodle. Add a TBS of the ricotta mixture. sauce and then a broken noodle. Repeat until the muffin cups are full. Top with sauce and mozzarella. Bake at 375 for 10-12 minutes.
This recipe made 3 onion soup bowls and 6 jumbo muffins