Mini Lasagna Cups Recipe 455 Recipes

LASAGNA CUPS

Steps:

• Preheat oven to 375°. Cook lasagna noodles according to package directions. Drain and rinse with water; cut each noodle into 6 squares., In a large skillet, cook and crumble turkey over medium heat until no longer pink, 5-7 minutes. Stir in sauce, cottage cheese and garlic powder; bring to a boil. Remove from heat., Unroll both tubes of crescent dough; separate each into 8 triangles. Press each triangle onto bottom and up sides of a greased muffin cup. Layer each with 1 tablespoon cheese, 1 noodle piece and 1 rounded tablespoon meat sauce (discard extra noodle pieces). Sprinkle with remaining cheese., Bake on a lower oven rack until crust is golden brown, 15-20 minutes. Let stand 5 minutes before removing from pan. Top with tomatoes.

MINI LASAGNA CUPS RECIPE - (4.5/5)

Steps:

• Preheat oven to 375 degrees. Brown sausage and hamburger in a large skillet over medium high heat and drain. Add spaghetti sauce to meat mixture and stir to combine. In a large bowl, combine the ricotta, egg, the salt and pepper and stir to combine. Coat 2 - 12 muffin tins with cooking spray, and arrange a wonton wrapper in each cup. Take half the ricotta mixture and divide it among the 24 cups. Top with half of the meat sauce, and sprinkle with shredded cheese. Place another wonton wrapper over the cheese, and repeat the layers by adding the remaining ricotta cheese, meat sauce, and top with shredded cheese. Bake at 375 degrees for 10 to 15 minutes until the cheese is melted and the wonton wrappers are golden. Cool in the muffin tin for 5-10 minutes before serving. Makes 24 mini lasagnas or 6 servings. Nutritional Information for this recipe can be found at CalorieCount.com.

KIDS CAN MAKE: MINI LASAGNA CUPS

Steps:

• Bring a large pot of water to a boil. Add the ravioli and cook according to the package directions. Drain and rinse under cold water until cool enough to handle.
• Position an oven rack in the middle of the oven and preheat to 400 degrees F. Brush the cups of a 12-cup muffin tin with 2 tablespoons of the oil. Set aside.
• Combine the tomatoes, Italian seasoning, carrot, garlic and remaining 2 tablespoons oil in a blender. Blend until well combined but not entirely smooth, about 20 seconds. Season with salt and pepper.
• Spoon 1/2 teaspoon sauce into each oiled cup, top with a ravioli, then with 1 teaspoon sauce and 1 teaspoon mozzarella. Repeat twice so that each cup has 3 raviolis layered on top of each other with sauce and mozzarella. Evenly divide the remaining sauce among the cups. Top each with 1 tablespoon mozzarella and 1/4 teaspoon Parmesan. Bake until the top of each lasagna is golden brown and bubbly, 18 to 20 minutes.

QUICK AND EASY MINI-LASAGNA

Steps:

• Cook sausage in skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain.
• Add pasta sauce; heat through stirring occasionally.
• Heat oven to 350°F.
• Cook and drain noodles.
• While noodles are cooking, mix ricotta cheese, 1/4 cup parmesan cheese, the oregano and parsley.
• Spread 1/3 of the sausage mixture in ungreased 9x13 inch baking dish.
• Top with 3 cups noodles.
• Spread cheese mixture over noodles.
• Sprinkle with half the mozzarella cheese.
• Spread another 1/3 of sausage mixture and top with remaining noodles.
• Spread remaining sausage mixture over noodles and top with remaining mozzarella cheese.
• Sprinkle 1/2 cup parmesan cheese over top.
• Cover and bake 30 minutes.
• Uncover and bake about 15 minutes longer or until hot and bubbly.
• Let stand 15 minutes before serving.