Lasagna Cupcakes

Circle B Kitchen


12 lasagna sheets

1 cup ricotta cheese

1/2 cup grated parmesan cheese

2 cups marinara sauce

1 lb ground meat

1/2 onion, chopped

3 cloves garlic, chopped

salt and pepper

2 or 3 stalks of fresh basil leaves

2-3 cups of grated mozzarella cheese

Bring lots of salted water to a boil in a large pot and add the lasagna sheets. Cook for about 9 minutes, drain and rinse really well with cold water. Set aside.

In a medium skillet saute the chopped onion and garlic for a few minutes and then add the ground meat, breaking it up with a spatula. Season well with salt and pepper and cook for about 5 minutes or until the meat is cooked through and then add the marinara sauce. Simmer another 10 minutes, season with salt and pepper to taste and remove from the heat.

In a medium bowl combine the ricotta cheese, the parmesan cheese, some chopped fresh basil, salt and pepper. Set aside.

Spray a standard-sized muffin tin with cooking spray. Preheat oven to 350 degrees.

Place a lasagna sheet on a cutting board and slice it in half lengthwise. Wrap one of these lengths around the inside edge of one of the muffin cups, overlapping a bit if necessary. Trim to fit. Take another lasagna sheet, and cut several circles using a 2-inch round cutter or bottle cap.

Place one of the pasta circles in the bottom of the muffin tin that's been wrapped with the lasagna sheet. Top that with a tablespoon or two of the ricotta mixture and then another pasta circle. Top that with some of the meat sauce, another pasta circle and then top that with a good amount of grated mozzarella.

Continue until all of the muffin tin cups are filled and then bake in preheated oven for 10 to 15 minutes. Remove from the oven and serve while still warm.