Lasagna Cups

• Meat

  • 1/2 lb Ground beef, lean cooked and drained

• Produce

  • 1 tbsp Basil, dried
  • 1 Bay leaf
  • 2 cloves Garlic
  • 1/2 Onion, large
  • 1/2 tbsp Oregano, dried
  • 1/2 Red bell pepper
  • 1 14.5 oz. can Tomatoes
  • 1 Zucchini, small

• Refrigerated

  • 1 Egg

• Canned Goods

  • 1 6 oz. can Tomato paste

• Condiments

  • 1 8 oz. can Tomato sauce

• Pasta & Grains

  • 21 Lasagne pasta sheets

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 Salt & pepper
  • 1 tsp Sugar

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 3/4 lb Mozzarella cheese
  • 1/3 cup Parmesan cheese, grated
  • 1 10 oz. tub Philadelphia italian herb & cheese cooking cream
  • 1/3 cup Ricotta cheese

Found on laurenslatest.com

Directions

• 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.
• For the cheese filling- stir all ingredients together excluding half of the grated mozzarella cheese. Set aside.
• 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.
• For assembly- Preheat oven to 350 degrees. Line 12 jumbo muffin tins with squares of parchment paper. If they dont stay in on their own, thats 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.
• 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.
• For the cheese filling- stir all ingredients together excluding half of the grated mozzarella cheese. Set aside.
• 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.
• For assembly- Preheat oven to 350 degrees. Line 12 jumbo muffin tins with squares of parchment paper. If they dont stay in on their own, thats 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.