Lasagna Cups

By tschnet1

Ingredients

• 2 tbsp olive oil
• 1/2 large onion
• 1/2 pound lean ground beef, cooked and drained
• 1/2 red bell pepper, chopped
• 1 small zucchini, diced
• 2 cloves garlic, minced
• 1 - 6 oz. can tomato paste
• 1 - 8 oz. can tomato sauce {+1/2 can water to wash out can}
• 1 - 14.5 oz. can diced tomatoes
• 1 tbsp dried basil
• 1/2 tbsp dried oregano
• 1 bay leaf
• 1 tsp sugar
• salt & pepper to taste
• For the Cheese Filling
• 1 - 10 oz. tub Philadelphia Italian Herb & Cheese Cooking Cream 1/3 cup grated Parmesan cheese
• 3/4 pound mozzarella cheese, grated & divided
• 1/3 cup ricotta cheese
• 1/2 tsp pepper
• 1 egg
• 21 lasagne pasta sheets

Details

Servings 12
Preparation time 60mins
Cooking time 120mins
Adapted from laurenslatest.com

Preparation

Step 1

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 don't stay in on their own, that's 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.