Vegetarian, Gluten-Free Spoony Lasagnas!

My least favorite part of the day 

is trying to decide what to make for dinner.  There are those times where this hour becomes especially bothersome, where there seems to be a severe lack of ingredients in the pantry.  Rather than give up and demand that we go out for dinner, I decided to use the meager remains of a few random items in the fridge before they went bad (I hate wasting food.)

Here's what I had:

a handful of wilted baby spinach

about a cup of cottage cheese

a half-jar of spaghetti sauce

shredded cheese

parmesan

4 broken gluten-free lasagna noodles

What I did:

Cooked the noodles to al dente.

Layered the ingredients in the following order in a muffin pan (oiled)-

piece of noodle

spoonful of sauce

spoonful of cottage cheese

a few spinach leaves

sprinkle of cheeses

piece of noodle

spoonful of sauce

sprinkle of cheeses

Cooked 'em at 350 degrees for 20 minutes

Scooped 'em out and ate 'em!

While this may seem like a lot of work just to make what came out to be the equivalent of a 2-person lasagna, there were just not enough ingredients to use even an 8"x8" pan.

...and they're just plain adorable, no?

Without Question, THE BEST Gluten-Free Treat of All Time

Also, the best peanut butter cookie EVER, so there.

Preheat oven to 350 degrees.

Mix 1 cup peanut butter

1/2 cup sweetener of choice (I tend to use raw sugar or brown sugar)

1 egg

chocolate chips (optional)

Place on baking sheet with cookie scoop if you have one.

Bake for 10 minutes or until edges begin to brown a teeny bit.

Eat.

Yields about a dozen or so, I don't know, they get eaten the moment they come out of the oven.