Lazagna Cups

Lasagna Cups

Bite-sized bits of goodness! These little babies can be very addictive, and their size makes it even more so. This recipe was sooo much to make...and eat...but we'll get there soon :)

If you like lasagna, you will fall head-over-heels for these puppies! It is basically just like the traditional pan lasagna, but in a smaller version that can be enjoyed better by a large group of people or children...much less messy to share. The only difference with this recipe is that it requires a bit more prep work, but it works out for the best in the end.

Seeing as how I LOVE lasagna, I'll be making these for a halloween party this weekend - it'll be awesome!

This recipe yields 24 (regular-sized) muffin pan cups.

Ingredients:

1 lb             Ground Beef
1                 Egg
2 1/2 cups    KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
15 oz           POLLY-O natural Part-Skim Ricotta Cheese
1/2 cup        KRAFT 100% Grated Parmesan Cheese
4 tbsp          Olive oil
1/4 cup        Chopped fresh parsley
1                 Large onion, chopped
1                 Red Bell pepper, chopped
                   Salt and pepper (to taste)
26 oz           Spaghetti sauce
1 cup           Water
12               Lasagna noodles
2                 12-cup muffin pans

Directions:

Preheat oven to 350 degrees Fahrenheit

Meat sauce:
1. Heat olive oil over medium heat.
2. Brown meat in large skillet. Add onions and pepper, sauté until tender (5-10 mins).
3. Add spaghetti sauce and incorporate until well-blended. Bring to a simmer.
4. Reduce heat to low and cook for about 20 minutes. The sauce will be thick.

Cheese filling:
1. Mix the egg, parsley, 1 1/4 cup mozzarella cheese, 1/4 cup parmesan cheese, and ricotta cheese until well blended. Set aside. 

Pasta:
1. Bring large pot of water to boil.
2. Cook pasta sheets 2 mins less than package directions and drain.
3. Place pasta on greased baking sheet until ready for use.

Assembly:
1. Line 24 muffin cups with squares of grease-proof paper.
2. Line the edges of the cups with 1 pasta sheet per cup.
3. Spoon about 1 tablespoon of sauce per cup. 
4. Cut 9 pasta sheets into squares and press one piece unto sauce layer. Add another layer of sauce and a generous scoop of cheese mixture. 
5. Repeat the pasta-sauce-cheese layering once more. Top these lasagna cups with a 3rd piece of pasta, more sauce and the remainder of mozzarella and parmesan cheese.

Bake for 25-30  mins or until everything is hot and bubbly. Serve while hot.

For healthier alternative recipes or this delicacy, try these: http://www.cookinglight.com/food/recipe-finder/healthy-lasagna-recipes-00412000074099/