Lasagna Cups Recipe
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4.8
195 reviews
Excellent
Lasagna Cups Recipe
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Lasagna Cups are filled to the max with delicious sauce and ooey-gooey cheese! They taste just like lasagna and they're fun to eat!
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Ingredients
for the sauce-
- 2 tablespoons olive oil
- 1/2 large onion
- 1/2 pound ground beef
- 1/2 red bell pepper diced
- 1 small zucchini diced
- 2 cloves garlic minced
- 6 ounces tomato paste 1 can
- 8 ounces tomato sauce +1/2 can water to wash out can
- 14.5 ounces diced tomatoes 1 can
- 1 tablespoon dried basil
- 1/2 tablespoon dried oregano
- 1 bay leaf
- 1 teaspoon sugar
- salt to taste
- black pepper to taste
for the cheese filling-
- 8 oz cream cheese softened
- 2 tablespoons whole milk
- 1 tablespoon Italian seasoning
- 1/3 cup Parmesan Cheese grated
- 3/4 pound mozzarella cheese grated & divided
- 1/2 cup ricotta cheese
- 1/2 teaspoon black pepper
- 1 egg
- 21 lasagne pasta sheets
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Instructions
for the sauce-
- In a large skillet, heat olive oil over medium heat and saute ground beef, onions, peppers, zucchini and garlic until vegetables are tender and meat is fully cooked, about 12 minutes.
- Stir in tomato paste, tomato sauce, diced tomatoes, basil, oregano, sugar, salt and pepper and bring to a simmer.
- Add bay leaf, reduce heat to low and cook at least 30 minutes, uncovered. The longer it cooks, the better it will taste! This sauce will be very thick.
for the cheese filling-
- In a medium bowl, 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.
- Drain and place pasta on greased baking sheet until you are ready for assembly.
for assembly-
- Preheat oven to 350° F. Line 12 jumbo muffin tins with squares of parchment paper that cover the entire inside of each tin. 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 half a tablespoon of sauce into the bottom of each cup.
- Next, cut 9 pasta sheets into quarters and press one of these pieces of pasta into the bottom of each tin, on top of the sauce.
- Top pasta sheet with a generous tablespoon of sauce and then a generous tablespoon of cheese filling.
- Repeat this pasta-sauce-cheese layering one more time, pressing down to remove any air bubbles.
- Top these lasagna cups off with the third piece of pasta, more sauce and the remaining mozzarella cheese.
- Cover with a gentle aluminum foil tent (to prevent edges from getting too crispy). Bake for 25-30 minutes or until everything is hot and bubbly. Serve hot.
Equipments used:
Nutrition Information
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Calories
462kcal
(23%)
Carbohydrates
46g
(15%)
Protein
22g
(44%)
Fat
22g
(34%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
75mg
(25%)
Sodium
519mg
(22%)
Potassium
563mg
(16%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
1064IU
(21%)
Vitamin C
16mg
(18%)
Calcium
275mg
(28%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12cups
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Calories | 462kcal | 23% |
| Carbohydrates | 46g | 15% |
| Protein | 22g | 44% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 75mg | 25% |
| Sodium | 519mg | 22% |
| Potassium | 563mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1064IU | 21% |
| Vitamin C | 16mg | 18% |
| Calcium | 275mg | 28% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
195 reviews
Excellent
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