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Olivia Culpo’s Gameday Mini Lasagna Cups
Rated 5.0 stars by 1 users
Category
Appetizers
Ingredients
21 lasagne pasta sheets
½ pound lean ground beef cooked
-
8 oz Rao’s Homemade Marinara Sauce
1/3 cup parmesan cheese grated
3/4 pound mozzarella cheese grated & divided
1/3 cup ricotta cheese
10 oz Cream Cheese Spread (1 tub)
1 egg
2 tablespoons olive oil
½ large onion
½ red bell pepper chopped
1 small zucchini diced
2 cloves garlic minced
1 tablespoon dried basil
½ tablespoon dried oregano
1 bay leaf
1 teaspoon sugar
2 tablespoon whole milk
1 tablespoon Italian seasoning
1/2 teaspoon pepper
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
