Smoked Mac n Cheese Lasagna Cups

I found if use the jumbo cupcake molds (lasagna strips longer), this turns out alot better then using the small cupcake molds.
Photo by Angela C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 15-16

    pieces (1 lb box) lasagna, cooked until tender and drained

  • olive oil

  • 3

    cups grated Parmesan

  • 3

    cups grated smoked Mozzarella

  • 3

    cups grated sharp Cheddar

  • small jar of pasta sauce

  • For white sauce:

  • 4

    Tbsp. butter

  • 3

    Tbsp. flour

  • 2

    cups hot milk

  • pinch of salt

  • To make white sauce:

  • Melt butter in medium saucepan over medium heat. Add flour and stir for 2 minutes. Slowly add hot milk, stirring constantly. Add a pinch of salt and cook over low heat, stirring until thickened, about 10 minutes.

Directions

To make cupcakes: 1. Trim lasagna pieces into 6×2-in strips and place on a lightly oiled sheet pan. Cut remaining pieces into 3 equal sections and place on sheet pan. 2. Brush a 12-cup cupcake tin with olive oil. Lay 2 6inch lasagna strips in the bottom of each mold to form an X. (Strips will hang over) 3. Sprinkle 1 tbsp of each cheese over pasta, packing well. Top with 1 tbsp of sauce. Place 1 smaller lasagna piece on top. Repeat for each. 4. Fold the 2 overhanging pieces over the top of each cupcake (Make sure you do this! I didn’t and it led to crispy sides!). Use sauce to seal edges. Sprinkle with each cheese and dab of sauce. Cover with plastic wrap; chill for at least 2 hours. 5. Preheat over to 325 degrees. Bake cupcakes for 25-30 minutes. Let cupcakes rest 10 minutes before serving.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: