This low-fat vegetarian lasagna recipe is baked in individual portions in jumbo muffin cups. You can use tofu or light ricotta in the filling. When mixed with spinach, pine nuts, and basil, it's hard to tell the difference.
Source: Family Circle
159 calories; fat 6g; saturated fat 1g; carbohydrates 21g; insoluble fiber 3g; protein 7g; sodium 631mg.