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Olivia Culpo’s Gameday Mini Lasagna Cups
Rated 4.6 stars by 8 users
Category
Appetizers
Ingredients
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21 lasagne pasta sheets
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½ pound lean ground beef cooked
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8 oz Rao’s Homemade Marinara Sauce
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1/3 cup parmesan cheese grated
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3/4 pound mozzarella cheese grated & divided
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1/3 cup ricotta cheese
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10 oz Cream Cheese Spread (1 tub)
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1 egg
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2 tablespoons olive oil
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½ large onion
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½ red bell pepper chopped
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1 small zucchini diced
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2 cloves garlic minced
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1 tablespoon dried basil
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½ tablespoon dried oregano
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1 bay leaf
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1 teaspoon sugar
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2 tablespoon whole milk
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1 tablespoon Italian seasoning
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1/2 teaspoon pepper
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Salt + pepper to taste
Directions
Preheat oven to 350 degrees F
Bring one large pot of salted water to boil; Cook pasta sheets for 5 then drain minutes (or you can use pre-cooked lasagna noodles and skip this step!)
In a bowl, mix together ricotta cheese, ½ mozzarella cheese, parmesan cheese grated, eggs and cream cheese spread. Set aside.
- In a pan, heat olive oil over medium heat and saute onions, zucchini, garlic and pepper then stir in ground beef
- Add in Rao’s Homemade Marinara Sauce
- Reduce heat to low and allow to simmer for 30 minutes
- Line muffin tins with squares of parchment paper
- Cut pasta sheets into quarters and press one piece into the bottom of each cup.
- Top with a generous tablespoon of sauce and of the cheese filling then repeat the process
- Bake for 25-30 minutes and serve hot
