Mini Lasagna Cups
Mini Lasagna Cups are the perfect appetizer addition to your parties, or even just a new easy way to put together lasagna for dinner! So delicious, and so much fun!
Servings: 12 Cups
- 1 package lasagna noodles
- 1/2 pound ground Italian sausage
- 3 cloves minced garlic
- 1 15 oz can tomato sauce
- 1 6 oz can tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoons salt divided
- 15 ounces whole milk ricotta cheese
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
Preheat oven to 350 degrees and lightly grease a standard size muffin tin. Cook lasagna noodles according to package directions. Cut 6 of them in half, lengthwise. Use a small cookie cutter to cut out 36 small circles from the remaining pasta.
In a large skillet, cook ground sausage until cooked through, and no longer pink, about 5 to 7 minutes. Add in garlic, tomato sauce, tomato paste, Italian seasoning, and 1/2 teaspoon salt. Bring to a simmer, then remove from heat.
In a medium size mixing bowl, stir together ricotta cheese, remaining 1/2 teaspoon salt, and pepper.
Line the bottom of each muffin cup with 1 of the cut out pasta circles. Curl each of the long strips into a ring to line the sides of each cup. Spoon about 1 tablespoon of sauce into the bottom of each muffin cup. Top with another layer of pasta circles and 1 tablespoon of ricotta mixture. Place remaining pasta circles on and another 1 tablespoon of meat sauce. Sprinkle mozzarella cheese on top.
Bake in the preheated oven for 12-15 minutes, until cheese is melted and bubbling and slightly browned. Serve hot.
Calories: 165kcal | Carbohydrates: 3g | Protein: 9g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 39mg | Sodium: 421mg | Potassium: 104mg | Vitamin A: 225IU | Vitamin C: 0.6mg | Calcium: 131mg | Iron: 0.6mg