Best Lasagna Cups Recipes

CHICKEN FLORENTINE ALFREDO LASAGNA CUPS

Steps:

• Preheat oven to 350 degrees F. Spray two 12-cup standard muffin tins with cooking spray. Set aside.
• Bring a large pot of lightly salted water to a boil. Cook 12 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Remove with a slotted spoon or a pair of tongs to a colander, leaving water to boil. Rinse noodles with cold water and drain again. Lay noodles flat on a large baking sheet.
• Place spinach in boiling pasta water and stir until wilted, about 30 seconds; drain. Squeeze dry and coarsely chop.
• Stir spinach, chicken, 1 cup mozzarella, and 1 1/2 cups Alfredo sauce together in a large bowl. Set aside.
• Stir ricotta cheese, pesto, and salt together in a medium bowl. Spread 3 tablespoons ricotta mixture onto each lasagna noodle. Working one noodle at a time, cut noodle in half lengthwise. Spread 2 tablespoons chicken mixture onto each noodle half. Roll up lengthwise and place cut-side down in the prepared muffin cups.
• Top each lasagna cup with 1 tablespoon Alfredo sauce. Sprinkle tops of lasagna cups evenly with remaining 2 cups mozzarella and Parmesan, making sure any stray strands of cheese are pushed into the muffin cups around the roll-up. Cover muffin tins with aluminum foil.
• Bake in the preheated oven until bubbly and cheese is melted, about 15 minutes. Uncover and continue to bake until even more bubbly and cheese is browned, about 10 more minutes. Let sit for 5 minutes before removing from muffin tin. Sprinkle with basil and parsley and serve.

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.

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.

LASAGNA CUPS

Steps:

• Brown sausage and hamburger together until no longer pink.
• Drain well.
• Mix in spaghetti sauce and set aside.
• In another bowl, combine ricotta cheese with crushed garlic, and set aside.
• Greased muffin tin cups and place one wonton wrapper in each cup.
• Place a dollop of the ricotta cheese in each cup.
• Ladle a spoonful of the meat sauce on top of the ricotta in each cup.
• Drop a couple of mushroom slices on top of each cup.
• Sprinkle with shredded cheese.
• Layer another wonton wrapper over the mixture, and push down slightly.
• Repeat layers, ending with shredded cheese.
• Bake at 375 degrees for 12-15 minutes.
• Allow cups to sit for 5 minutes before attempting to remove them from the pan.

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.

LASAGNA CUPS

Steps:

• 1. Preheat oven to 375 2. Cook ground beef 3. Add chopped zucchini & mushrooms to beef and cook until done. 4. Add enough pasta sauce to coat the beef mixture. Cook 5 to 10 more minutes. 5. While your beef is cooking, combine ricotta cheese, salt and pepper (to taste), basil, and grated parmesan. 6. Spray your cupcake pan with non stick spray 7. Gently push one won ton wrapper in each cupcake well 8. Spoon 1 tbsp. of ricotta mixture into each wonton ton wrapper 9. Spoon 1 tbsp. of meat mixture on top of ricotta cheese mixture 10. Sprinkle shredded cheese over each cup 11. Make a second layer of won ton wrappers. Gently push the wonton wrapper in n the opposite direction & repeat with ricotta, meat, and cheese. 12. Bake lasagna cups 15 to 20 minutes until golden brown and the edges are crispy 13. Leave in the pan to let them cool before you remove them. 14. Take them out and serve. Enjoy!!

LASAGNA BISCUIT CUPS

Steps:

• preheat oven to 375.
• cook meat slowly in skillet. drain and put back in skillet. add spaghetti sauce and stir. set aside.
• in a small bowl, mix together cottage cheese, garlic, basil and egg white.
• separate dough into 10 biscuits, place each biscuit in a regular size muffin cups.firmly press dough in bottom and up side of each cup.
• layer 1 tablespoon of the meat sauce in the bottom of each biscuit cup, top with 1 tablespoon if the cottage cheese mixture. top with some mozzarella cheese. repeat layers.
• bake 17-20 minutes or until biscuits are golden brown and cheese is melted. serve with leftover meat sauce.

LASAGNA BISCUIT CUPS

Steps:

• Lasagna Biscuit Cups
• Thursday, April 19, 2012
• Lasagna Biscuit Cups Recipe - all the flavors of lasagna baked in a yummy biscuit cup! Cottage cheese or ricotta, mozzarella, sausage or hamburger, spaghetti sauce baked in a biscuit muffin cup. Seriously amazing! All the flavors of lasagna without all the work!
• Lasagna is one of my all-time favorite foods, but it isn't an easy weeknight meal. My homemade lasagna is usually an all-day process, so I came up with this quick alternative. These lasagna biscuit cups have all the flavor of lasagna without all the work. I used cottage cheese in this dish, but you can substitute ricotta cheese if you aren't a cottage cheese fan. We both absolutely loved this dish. I could have eaten the whole batch by myself. They were also good reheated for lunch the next day.
• Lasagna Biscuit Cups Recipe - all the flavors of lasagna baked in a yummy biscuit cup! Cottage cheese or ricotta, mozzarella, sausage or hamburger, spaghetti sauce baked in a biscuit muffin cup. Seriously amazing! All the flavors of lasagna without all the work!
• Lasagna Biscuit Cups
• serves 6
• (Printable Recipe)
• 2 lb Italian Sausage
• 2 jar spaghetti sauce
• 4 cup cottage cheese
• 4 tsp garlic powder
• 4 tsp basil
• egg white
• cup shredded mozzarella cheese
• can regular flaky biscuits
• Preheat oven to 375.
• Cook meat slowly in skillet. Drain and put back in skillet. Add spaghetti sauce and stir. Set aside.
• In a small bowl mix together cottage cheese, garlic, basil and egg white.
• Separate dough into 10 biscuits; place each biscuit in a regular-size muffin cups. Firmly press dough in bottom and up side of each cup.
• Layer 1 tablespoon of the meat sauce in the bottom of each biscuit cup. Top with 1 tablespoon of the cottage cheese mixture. Top with some mozzarella cheese. Repeat layers.
• Bake 17 to 20 minutes or until biscuits are golden brown and cheese is melted. Serve with leftover meat sauce.

RUSTIC LASAGNA CUPS

Steps:

• HowToSection TOMATO MEAT SAUCE Array

TURKEY LASAGNA CUPS

Steps:

• Heat oven to 350°F. Spray 6 regular-size muffin cups with cooking spray.
• Line each muffin cup with 1 egg roll wrapper. In each wrapper, place 1 tablespoon each tomatoes, turkey and cheese. Fold excess egg roll wrapper over (like you would wrap a package). Top each with 1 tablespoon tomatoes and 1 tablespoon cheese.
• Bake about 25 minutes or until cheese is melted and egg roll wrapper is cooked through.

LASAGNA CUPS

Steps:

• Add the first 3 ingredients to a large skillet; cook over medium heat, stirring until beef crumbles and is no longer pink; drain well.
• To the beef in the skillet, add in the pizza sauce; stir to combine; remove from heat.
• Stir together the egg and ricotta cheese.
• Separate biscuits and split each biscuit in half.
• Press each biscuit half on bottom and up sides of lightly greased muffin pans.
• Spoon meat mixture evenly into biscuit cups.
• Top evenly with egg mixture; sprinkle each cup with cheese.
• Bake in a 375° for 18-20 minutes or until golden.
• Serve immediately.