Lasagna In A Muffin Pan Recipes

LASAGNA MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray.
• Combine mozzarella cheese and Asiago cheese together in a bowl. Press a wonton wrapper into the bottom of each muffin cup. Spoon pasta sauce about halfway full in each muffin cup; sprinkle with 2 to 3 tablespoons cheese mixture. Press another wonton wrapper on top of cheese layer. Add another spoonful of sauce; sprinkle with cheese. Repeat to fill all the muffin cups.
• Bake in the preheated oven until sauce is bubbling and cheese is melted, 20 to 25 minutes.

MUFFIN-TIN LASAGNAS

Steps:

• Preheat oven to 375°. In a bowl, mix egg, ricotta cheese and 1-1/4 cups Italian cheese blend., Generously grease 12 muffin cups with oil; line each with a wonton wrapper. Fill each with 1 tablespoon ricotta mixture and 1-1/2 tablespoons pasta sauce. Top each with a second wrapper, rotating corners and pressing down centers. Repeat ricotta and sauce layers. Sprinkle with remaining cheese blend., Bake until cheese is melted, 20-25 minutes. If desired, sprinkle with parsley.

MUFFIN TIN LASAGNA CUPS

Steps:

• Grease a 12-cup muffin tin with cooking spray. Arrange two wonton wrappers in each cup so that they are overlapping slightly with the edges sticking about 1 inch outside each cup.
• Preheat the oven to 350°F.
• In a large skillet set over medium heat, add the oil and sausage. Cook, breaking apart the sausage with a spatula, until it is cooked through. Add the marinara sauce and stir to combine. Remove the skillet from the heat.
• In a small mixing bowl, stir together the ricotta cheese, Parmesan cheese, egg and Italian seasoning.
• Divide the ricotta mixture among the muffin tin cups, then divide the sausage mixture among the cups, spooning it atop the ricotta.
• Top each cup with a portion of the mozzarella cheese, then bake the lasagna cups until the edges of the wontons are crispy, 12 to 15 minutes.
• Allow the lasagna cups to cool for 10 minutes before removing them from the muffin tin and serving.
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LASAGNA IN A MUFFIN PAN

Steps:

• Preheat oven to 350.
• Brown ground beef, drain.
• Add sauce to beef and simmer while cooking noodles.
• Cook lasagna noodles according to package directions, but 2 minutes less time. Drain and place flat on greased cookie sheet.
• Mix cream cheese, Parmesan cheese, 1/2 the mozzarella, ricotta cheese, pepper and the egg.
• Line 12 jumbo muffin cups with squares of parchment paper, big enough to cover the sides.
• Line the sides of cups with one sheet of pasta. It should overlap about 2 inches.
• Spoon 1/2 tablespoon sauce into each cup.
• Cut 12 pasta sheets in thirds.
• Place 1 piece of pasta in bottom of cup, on top of sauce.
• Spoon 1 good tablespoon sauce, then 1 good tablespoon cheese and another piece of pasta. Repeat.
• Top last piece of pasta in each cup with sauce and remaining mozzarella cheese.
• Bake 25-30 minutes or until bubbly.

LASAGNA CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare muffin cups with cooking spray.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; season with salt and pepper. Drain and discard grease from the beef.
• Cut wonton wrappers into 2 1/4-inch circles with a biscuit cutter. Press one wonton into the bottom of each muffin cup. Sprinkle even amounts of Parmesan cheese, mozzarella cheese, and ricotta cheese into each muffin cup; top each portion with even amounts of ground beef and pasta sauce.
• Divide 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, half the ricotta cheese, 1/2 the ground beef mixture, and 1/2 cup pasta sauce, between the muffin cups and layer, respectively, atop the wonton wrapper; repeat layering with remaining wonton wrappers, 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, remaining ricotta cheese, remaining ground beef, and remaining pasta sauce. Top the 'cupcakes' with remaining Parmesan cheese and mozzarella cheese.
• Bake in preheated oven until edges of 'cupcakes' are browned, 18 to 20 minutes; let cook in tins for 5 minutes before running a knife around the edges of the cupcakes to loosen the edges to remove. Garnish with fresh basil to serve.