Best Rustic Lasagna Cups Recipes

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.

MUFFIN TIN LASAGNA CUPS

Steps:

• Grease a 12-cup muffin tin with cooking spray. Arrange two wonton wrappers in each cup so that they are overlapping slightly with the edges sticking about 1 inch outside each cup.
• Preheat the oven to 350°F.
• In a large skillet set over medium heat, add the oil and sausage. Cook, breaking apart the sausage with a spatula, until it is cooked through. Add the marinara sauce and stir to combine. Remove the skillet from the heat.
• In a small mixing bowl, stir together the ricotta cheese, Parmesan cheese, egg and Italian seasoning.
• Divide the ricotta mixture among the muffin tin cups, then divide the sausage mixture among the cups, spooning it atop the ricotta.
• Top each cup with a portion of the mozzarella cheese, then bake the lasagna cups until the edges of the wontons are crispy, 12 to 15 minutes.
• Allow the lasagna cups to cool for 10 minutes before removing them from the muffin tin and serving.
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INDIVIDUAL LASAGNA CUPS

Steps:

• Preheat oven to 350 degrees.
• Heat a skillet over medium high heat. Add the ground beef and cook, crumbling until no longer pink. Drain the fat from the beef and return meat to the pan. Remove from heat.
• Add spaghetti sauce and 1/4 cup mozzarella to the meat, stirring to combine. Set aside.
• In a medium size bowl, combine the ricotta cheese, egg, garlic powder, Italian seasoning and parmesan. Mix well.
• Grease 12 cup muffin tins. Place two wonton wrappers, overlapping slightly to make a cup that will fill the muffin tin.
• Place 2 Tablespoons of the meat mixture in the bottom of the cup. Add 1-2 Tablespoons of the cheese mixture. Top with another 2 Tablespoons of meat mixture and remaining 1/4 cup of mozzarella.
• Bake 12-15 minutes until wrappers are cooked and cheese is melted. Allow to cool for 5-10 minutes before serving. They will be hot!

RUSTIC LASAGNA

Steps:

• 1. Cook lasagna noodles according to package directions, but DO NOT add salt.
• 2. While noodles are cooking, preheat oven to 350 degrees F.
• 3. Spray a 13 X 9-inch baking dish with vegetable cooking spray.
• 4. Set baking dish aside.
• 5. In a small bowl, combine tomato sauce, garlic, and oregano.
• 6. Mix well.
• 7. In a medium bowl, combine broccoli, carrot, ricotta, and Parmesan.
• 8. Mix well.
• 9. Drain noodles in a colander.
• 10. Spread 1/2 cup of tomato sauce in bottom of prepared dish.
• 11. Place 3 noodles on top of tomato sauce.
• 12. Spread half of broccoli mixture over noodles.
• 13. Spoon 1/2 cup of tomato sauce over broccoli.
• 14. Place 3 noodles on top.
• 15. Spread with remaining broccoli mixture.
• 16. Top with 1/2 cup of tomato sauce.
• 17. Top with remaining noodles and tomato sauce.
• 18. Sprinkle mozzarella over top.
• 19. Bake until bubbling, about 45 minutes.
• 20. Place on a wire rack and cool for about 15 minutes.
• 21. Cut into squares.

RUSTIC LASAGNA

Steps:

• Cook lasagna noodles per pkg; preheat oven to 350°F.; grease a 13 X 9 baking dish.
• In a small bowl, combine the tomato sauce, garlic and oregano.
• In a separate bowl, combine the broccoli, carrot, ricotta cheese and parmesan cheese, mixing well.
• Drain the noodles.
• Spread 1/2 cup of the tomato sauce mixture in the bottom of the baking dish; place 3 lasagna noodles on top.
• Spread 1/2 of the broccoli mixture over the noodles; spread 1/2 cup of the tomato sauce mixture over the broccoli mixture; place 3 lasagna noodles on top.
• Spread the remaining broccoli mixture on the noodles; top with 1/2 cup of the tomato sauce mixture.
• Top with the remaining noodles; then the remaining tomato sauce; then all the mozzarella cheese.
• Bake in the preheated 350°F oven for 45 minutes or until bubbling.
• Remove from the oven and place on a wire cooling rack; let cool/settle for 15 min before you cut and serve.