Lasagna Cups

Photo: Delacy

Yield: 12 servings
Community Recipe from

Ingredients

  • 2 tablespoon(s) olive oil
  • 1/2 large onion
  • 1/2 pound(s) lean ground beef cooked and drained
  • 1/2 red bell pepper, chopped
  • 1 small zucchini, diced
  • 2 clove(s) garlic, minced
  • 1-6 ounce(s) can tomato paste
  • 1-8 ounce(s) can tomato sauce +1/2 can water
  • 1-14.5 ounce(s) can diced tomatoes
  • 1 tablespoon(s) dried basil
  • 1/2 tablespoon(s) dried oregano
  • 1 bay leaf
  • 1 teaspoon(s) sugar
  • salt and pepper to taste
  • 1-10 ounce(s) tub philadelphia italian herb & cheese cooking cream
  • 1/3 cup(s) grated parmesan cheese
  • 3/4 pound(s) mozzarella cheese, grated & divided
  • 1/3 cup(s) ricotta cheese
  • 1/2 teaspoon(s) pepper
  • 1 egg
  • 21 lasagne pasta sheets

Preparation

  1. 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.
  2. For the cheese filling- stir all ingredients together excluding half of the grated mozzarella cheese. Set aside.
  3. 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.

  4. 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.
May 2014

This recipe is a personal recipe added by Delacy and has not been tested or endorsed by MyRecipes.

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