- Preheat oven to 375°F. Spray two 12-cup muffin tins with olive oil. Soak ZENB Lasagna sheets in hot tap water, 15-20 minutes or until pliable. Drain well; pat dry. Cut each noodle in half to yield two 3×3-inch squares. Pat each noodle square dry with paper towels.
- Meanwhile, mix spinach, artichoke hearts, mascarpone, mozzarella and 2 tablespoons parsley in a large bowl until combined. Gently press each noodle square into prepared muffin tin. Fill each cup with 2 tablespoons of spinach mixture. Bake 15-20 minutes, or until cheese is melted and pasta is crisp.
- Garnish with remaining parsley before serving.
Mascarpone cheese is a rich, velvety Italian soft cheese sold in tubs in the deli section of most well stocked grocery stores. Substitute cream cheese for the mascarpone cheese