Mini Lasagna Cups Recipe
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Category: |
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Ingredients: |
Ingredients: 1 package lasagna noodles
½ lb ground Italian sausage, or lean beef
3 cloves minced garlic
15 oz tomato sauce
6 oz tomato paste
2 tps Italian seasoning
1 tps salt, divided
15 oz whole milk ricotta cheese, optional
¼ tsp black pepper
1 c shredded mozzarella cheese
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Directions: |
Directions:Preheat oven to 350º and lightly grease a standard size muffin tin. Cook lasagna noodles according to package directions. Cut 6 of them in half, lengthwise. Use a small cookie cutter to cut out 36 small circles from the remaining pasta. In a large skillet, cook ground sausage or lean beef until cooked through, and no longer pink, about 5 to 7 minutes. Add in garlic, tomato sauce, tomato paste, Italian seasoning, and ½ teaspoon salt. Bring to a simmer, then remove from heat. In a medium size mixing bowl, stir together ricotta cheese, remaining ½ teaspoon salt, and pepper.
Line the bottom of each muffin cup with 1 of the cut out pasta circles. Curl each of the long strips into a ring to line the sides of each cup. Spoon about 1 tablespoon of sauce into the bottom of each muffin cup. Top with another layer of pasta circles and 1 tablespoon of ricotta mixture. Place remaining pasta circles on and another 1 tablespoon of meat sauce. Sprinkle mozzarella cheese on top. Bake in the preheated oven for 12-15 minutes, until cheese is melted and bubbling and slightly browned. Serve hot. |
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Personal
Notes: |
Personal
Notes: Mini Lasagna Cups are the perfect appetizer addition, or even just a new easy way to put together lasagna for dinner. So delicious, and so much fun!
I have cooked them, let them cool, individually wrapped them, and put them in a ziplock freezer bag in the freezer. When I’m ready to eat them I just take them out of the freezer and pop them in the microwave for a few seconds and they’re good to go. They are perfect for school lunches!
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