Smoked Mac n Cheese Lasagna Cups

By Angela-4

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

Ingredients

• For white sauce:
• 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
• 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.

Preparation

Step 1

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.