Lasagna Cups
Little miniature lasagnas baked in a muffin tin are a fun way to make lasagna. A lot of recipes for lasagna cups call for wonton wrappers, but I don't think there's any substitution for a lasagna noodle. So for this recipe, you do need to par-boil some noodles and cut them into pieces to make the cups, but the result is a really cute cup that tastes just like traditional lasagna.
Ingredients
- 1 box of store bought lasagna noodles
- marinara sauce
- ricotta cheese
- shredded mozzarella cheese
Instructions
- Preheat the oven to 350°F. Boil 10 lasagna noodle sheets in a medium saucepan, for two to three minutes each or until the noodles soften but are not completely cooked. You may want to do the noodle sheets one at a time so that they don't stick to each other.
- Take five of the noodle sheets and cut them in half. Line a cupcake pan with paper liners or coat with pam spray.
- Line bottoms of 10 molds with the noodle sheets that have been cut in half. Try to mold the noodles to take the shape of the cupcake mold.
- Add a spoonful of marinara sauce to the bottom of each cup. Then add a spoonful of ricotta cheese. Then sprinkle some mozzarella cheese over the top.
- Take the remaining five noodle sheets and cut them into four pieces. Place another layer of noodles onto each cup using these smaller noodles. Then repeat with marinara sauce and mozzarella. Repeat with one more layer.
- Bake the lasagna cups for 10 to 15 minutes.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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