Lasagna Cups

Lasagna Cups
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Servings Prep Time
12 Portions 60 Min
Cook Time
60 Min
Servings Prep Time
12 Portions 60 Min
Cook Time
60 Min
Lasagna Cups
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
12 Portions 60 Min
Cook Time
60 Min
Servings Prep Time
12 Portions 60 Min
Cook Time
60 Min
Instructions
  1. DIRECTIONS:
  2. For the sauce- heat olive oil over medium heat and saute onions, pepper, zucchini and garlic until tender, 5 minutes. Stir in cooked ground beef and tomato paste until well incorporated. Stir in remaining ingredients and bring to simmer. Reduce heat to low and cook 30 minutes or so. {The longer it cooks, the better it will taste!} This will be very thick.
  3. For the cheese filling- stir all ingredients together excluding half of the grated mozzarella cheese. Set aside.
  4. For the pasta- Bring large pot of salted water to boil. Cook pasta sheets 2 minutes less than package directions and drain. Place pasta on greased baking sheet until you are ready for assembly.
  5. For assembly- Preheat oven to 350 degrees. Line 12 jumbo muffin tins with squares of parchment paper. If they don't stay in on their own, that's ok--the pasta will help with that. Line the edges of the muffin tins with 1 pasta sheet per cup. {Pasta sheet will overlap about 2 inches.} Spoon about 1/2 tablespoon of sauce into the bottom of each cup {#1}. Next cut 9 pasta sheets into quarters and press one of these pieces of pasta into the bottom on top of the sauce {#2}. Top pasta sheet with a generous tablespoon of sauce {#3} and then a generous tablespoon of cheese filling {#4}. Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles. Top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese. Bake for 25-30 minutes or until everything is hot and bubbly. Serve hot.
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