LASAGNA CUPCAKES
Provided by Aarti Sequeira
Categories appetizer
Time 1h35m
Yield 12 cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F.
- For the meat sauce: In a large skillet over medium-high heat, warm the olive oil until it shimmers. Add the whole cloves and cinnamon stick, and remove after a few minutes. Add the garlic and onions, sprinkle with a little salt and saute until softened but not browned.
- Add the sausage, breaking up the clumps with your spoon. Cook until the sausage is no longer pink, 2 to 3 minutes. Stir in the tomato paste and cook 1 to 2 minutes. Add the crushed tomatoes, basil, as well as some salt and pepper. Stir to combine and simmer uncovered, for about 15 minutes, stirring every now and then. Allow the meat sauce to cool, about 15 minutes, before building lasagna cupcakes. As the meat sauce is cooking, prepare the ricotta filling.
- For the ricotta filling: Stir together the mozzarella, Parmesan, ricotta and mango chutney. Season with salt and lots of pepper, about a teaspoon, and set aside.
- To assemble the cupcakes: Pull out your favorite cupcake pan. If your pan is not nonstick, spray the cups with cooking spray. Place a wonton wrapper in each cup. Don't worry if you're using square ones.
- Drop about 1 teaspoon of meat sauce into the bottom of each cup. Then add 1 teaspoon of ricotta filling. Then cover with another wonton wrapper, rotating it about 90-degrees so that the corners of the first wrapper and the second wrapper aren't right on top of each other. Repeat this until you've built three layers total. Top each with a small basil leaf, then another wonton wrapper. Finish each cupcake with a spoonful of meat sauce, a little shredded mozzarella and pinch of grated Parmesan.
- Pop them into the oven and bake for 20 minutes. When time's up, resist the temptation to eat them right away or else you'll burn your mouth! Let them rest on the counter for about 10 minutes, and they should slip out of the muffin tin easily. Top with more shredded basil if you like.
MEXICAN LASAGNA WITH NOODLES
A different twist on lasagna! Easy to make!
Provided by POPCKLGAL
Categories Main Dish Recipes Pasta Lasagna Recipes Meat Lasagna Recipes
Time 2h
Yield 12
Number Of Ingredients 12
Steps:
- In a large skillet, cook the ground beef over medium-high heat until evenly brown. Drain off excess fat. In a large bowl, combine the cooked beef, refried beans, oregano, cumin and garlic powder.
- Place four of the uncooked lasagna noodles in the bottom of a 9x13 inch baking dish. Spread half of the beef mixture over the noodles. Top with 4 more uncooked noodles and the remaining half of the beef mixture. Cover with remaining noodles. Combine the water and the salsa in a medium bowl, and pour over all.
- Cover tightly with foil. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until noodles are tender.
- In a medium bowl, combine the sour cream, green onions and olives. Spoon over casserole, and top with shredded cheese. Return to the oven, and bake for an additional 5 to 10 minutes, or until cheese is melted.
Nutrition Facts : Calories 558.9 calories, Carbohydrate 72.3 g, Cholesterol 59.5 mg, Fat 19.1 g, Fiber 5.3 g, Protein 25.6 g, SaturatedFat 9.8 g, Sodium 605.9 mg, Sugar 3 g
LASAGNA CUPCAKES
Taken from Cosmopolitan magazine, November 2011 issue, if I remember correctly. They are great as appetizers or a light meal. For future reference, Cosmo, aside from being awesome, has some pretty amazing recipes EVERY issue. Thank you, Cosmo! :)
Provided by reece solorio
Categories Pasta Sides
Time 50m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 375. Cook lasagna noodles (they say you don't have to, but then they don't fit into the cupcake pan). Cut noodles to a small square (I've discovered you can get about 4-5 squares per noodle)
- 2. Place a cooked lasagna noodle at the bottom of sprayed cupcake pan. Layer with tomato sauce, Parmesan, ricotta, and mozzarella cheese. Top with another cooked lasagna noodle and press down.
- 3. Repeat toppings.
- 4. Place a top lasagna noodle, then put tomato sauce, basil and mozzarella cheese.
- 5. Cook for 17-20 minutes, until cheese is melted and golden brown.
CUPCAKE LASAGNA
Dweezil and Lisa love these Cupcake Lasagnas because you can customize each one - more sauce or more cheese, with or without spinach or even adding ground turkey or meat. They exemplify the Dweezil and Lisa's approach to food - you can make them as healthy or decadent as you prefer, and the individual size is perfect portion control. You can layer them traditionally or tint the ricotta cheese to create frosting with a cherry tomato and basil garnish to continue the deception. They freeze beautifully as well.
Provided by Food Network
Categories appetizer
Time 1h50m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Prepare the tomato sauce.
- Preheat oven to 375 degrees F.
- To start the lasagnas: Heat the oil in a large skillet over medium-high heat. Add the garlic cloves and red pepper flakes. Cook, stirring frequently, until the garlic is golden, about 5 minutes. Remove and discard the garlic. Add the spinach, a handful at a time, and stir-fry until it wilts, about 3 minutes. Add the lemon juice then transfer the spinach to a colander set over a bowl to drain.
- Reserve 8 tablespoons of Parmesan and 8 tablespoons of mozzarella¿this will be the topping. The remaining cheese will be used in the lasagnas (note you can vary the amount of cheese to taste keeping in mind that the Parmesan is salty, the mozzarella is sweet as well as salty and helps to hold the lasagnas together, and the ricotta is sweet and creamy).
- Start assembling the lasagnas. Line each cupcake mold with a round wonton wrapper. Put a little Parmesan, a little mozzarella, and a little ricotta into each mold. Top with a little spinach and a spoonful of sauce. Repeat layers of wonton wrappers, cheeses, spinach and sauce, creating 6 layers in all, and ending with sauce. Sprinkle each lasagna with reserved Parmesan and mozzarella. (The "cupcakes" can alternatively be topped with Pink Ricotta Frosting. (See Cook's Note.)
- Bake until the lasagnas are nicely browned, about 20 minutes. Serve warm garnished with cherry tomatoes and basil leaves.
- Heat the oil in a large saucepan over medium-high heat (it should coat the bottom of the pan, add a bit more if your pan is wide). Add the garlic cloves. Season with black pepper and cook, stirring frequently until the garlic is golden, about 5 minutes. Remove and discard the garlic. Lower the heat to medium and add the basil. Cook just until the basil wilts, then add the wine. Stir in the beef and vegetable bouillon pastes, then add the tomatoes and carrots. Simmer the sauce, stirring occasionally, until the carrots are soft and the sauce sweet, about 25 minutes. Discard the carrots. Season the sauce with salt and pepper then refrigerate or freeze until needed.
LASAGNA CUPCAKES
These Lasagna Cupcakes are mini, bite-sized versions of your favorite Italian dish. All the amazing flavors of lasagna packed into cupcake form!
Provided by Kevin and Amanda
Categories Dinner
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Brown sausage and hamburger in a large skillet over medium high heat and drain. Divide into 4 portions and reserve three for another night. Add spaghetti sauce to remaining meat mixture and stir to combine.
- In a large bowl, combine the ricotta the salt and pepper and stir to combine.
- Coat a 12 cup muffin tin with cooking spray, and arrange a wonton wrapper in each cup. Take half the ricotta mixture and divide it among the 12 cups. Top with half of the meat sauce, and sprinkle with shredded cheese. Place another wonton wrapper over the cheese, and repeat the layers by adding the remaining ricotta cheese, meat sauce, and top with shredded cheese.
- Bake at 375 degrees for 10 to 15 minutes until the cheese is melted and the wonton wrappers are golden. Cool in the muffin tin for 5-10 minutes before serving.
Nutrition Facts : Calories 1037 calories, Sugar 4.8 g, Sodium 2728.6 mg, Fat 70.2 g, SaturatedFat 32.4 g, TransFat 1.7 g, Carbohydrate 20.2 g, Fiber 1.8 g, Protein 78.9 g, Cholesterol 279.4 mg
LASAGNA CUPCAKES
Individual lasagnas, baked in muffin cups, are prepped in 15 minutes and ready in an hour! They're kid-pleasing, and vegetarian too.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 1h
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. In small bowl, mix ricotta cheese, Parmesan cheese and egg. In another small bowl, mix pasta sauce and soy-protein crumbles.
- Place 1 round wrapper in bottom of each muffin cup; top each with 1 heaping tablespoon pasta sauce mixture and 1 tablespoon cheese mixture. Repeat layers, ending with pasta sauce mixture. Sprinkle each with mozzarella cheese.
- Spray large sheet of foil with cooking spray; place sprayed side down over pan. Bake 15 minutes. Uncover; bake 15 minutes longer. Let stand about 15 minutes before serving.
Nutrition Facts : Calories 170, Carbohydrate 13 g, Cholesterol 30 mg, Fiber 2 g, Protein 12 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 6 g, TransFat 0 g
LASAGNA CUPCAKES WITH PESTO
Fun Finger Food! No need to boil noodles to make this easy peasy individual wonton lasagna. I just made Recipe #308716 with many changes and wanted to post this recipe as I made it. I used the Texas size cupcake pan. They are 6 large in one pan. Not the twelve. I'll be on the Cooking channel March 20th at 9:00 making these!
Provided by Rita1652
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Brown meat in a dry hot pan stirring to break up meat.
- Meanwhile add oil to a pan just to barely cover bottom. Add the peppers, mushrooms, onions, and garlic saute about 5 minutes just until onions are translucent.
- Add the browned beef to the veggies mixture and toss in the pesto sauce. Set aside.
- Remove 3 tablespoons of each of the grated cheeses placing in a bowl, mix to combine, set aside.
- Mix the remaining cheese mixture ingredients together. Set aside.
- Brush cupcake pans with olive oil or spray with a non stick spray. Garlic oil is yummy!
- Start to layer the lasagnas, starting with the wonton wrappers, cheese, meat mixture, repeat till all ingredients are used.
- Pressing each wonton to spread the mixture throughout each layer.
- Top each cake with the cheese mixture that you set aside.
- Place on a cookie sheet pan and bake 20 minutes.
- Remove from oven and let rest for 10 minutes.
- Garnish with tomato and basil leaf.
Nutrition Facts : Calories 348.5, Fat 14.5, SaturatedFat 7.8, Cholesterol 87.2, Sodium 555.2, Carbohydrate 32.8, Fiber 1.7, Sugar 2, Protein 20.9
LASAGNA CUPCAKES
These Lasagna Cupcakes are layers of pasta, pasta sauce, and cheese. It's portion controlled lasagna!
Provided by Christy Denney
Categories Appetizer Main Course
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 375ºF. Spray muffin tin with cooking spray.
- Brown beef in a skillet and season with salt and pepper. Drain.
- Cut wonton wrappers into circle shapes, about 2 1/4-inches wide, using a biscuit cutter or the top of a drinking glass. You can cut several at a time. Tip: For a more rustic look, leave wonton wrappers uncut.
- Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin cup. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. top with a little meat and pasta sauce.
- Repeat layers (wonton, Parmesan, ricotta, mozzarella, and pasta sauce). Top each cupcake with some of the reserved Parmesan and mozzarella cheeses.
- Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges, then pop each lasagna cupcake out. Garnish with basil and serve.
LASAGNA CUPCAKE WITH ROASTED VEGGIES
I made this and two other types of cupcakes for the film crew that spent the day at my home (9 hours) to create 2 minutes of show time. It was fun, scary and wonderful! Check me out here http://www.youtube.com/watch?v=hOR-QkxRD_E Yummy roasted veggies with lots of garlic. No need to boil noodles. Wonton wrappers makes this a quick put together meal. The kids would love to help make it. You can make this in a 12 cupcake pan or the Texas Jumbo 6 cupcake pan. Use 3 wontons per 12 cupcakes and 6 wontons per the Jumbo 6 cupcakes. Great to make ahead freeze and enjoy one as wanted. Pack and heat for a lunch at work.
Provided by Rita1652
Categories One Dish Meal
Time 1h20m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 450 degree.
- Spray cupcake pan with olive oil.
- Place vegetables on cookie sheet drizzle with oil and season with salt pepper and herbs to taste. Roast for 20 minutes toss and continue to roast for 20 more minutes. You should have 3 cups of yummy roasted veggies.
- Lower heat to 350 degrees.
- Mix sauce into the veggies.
- Mix cheese mixture reserving 1/2 cup mozzarella cheese and 1 tablespoon Parmesan. Mix the reserved cheese together and set aside for topping.
- Place wonton wrappers in bottom of pan. Layer with cheese and the veggies, Pressing down the next layer and repeat layering till all is used. Ending with veggies. Top with reserved cheese.
- Bake 20 minutes on a cookie sheet pan. Let rest 10 minutes. Serve with a garnish of fresh basil leaves.
- While it bakes check me out here.
- http://www.youtube.com/watch?v=hOR-QkxRD_E.
Nutrition Facts : Calories 239.1, Fat 11.8, SaturatedFat 6.9, Cholesterol 57.7, Sodium 430.3, Carbohydrate 19.6, Fiber 2.8, Sugar 3.5, Protein 14.1
WHITE LASAGNA CUPCAKES
Cute and yummy little lasagna cupcakes
Provided by barbara lentz
Categories Pasta
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. Preheat oven 350 degrees. Butter 8 6oz ramekins and dust with Parmigiano Reggiano cheese. Place them on a baking sheet.
- 2. In a large pot of boiling salted water cook the lasagna noodles until almost al dente. Drain and rinse under cold water. With a biscuit cutter or anything that is the same diameter of the ramekins cut out 24 rounds. Set aside.
- 3. In a large saucepan add the 4 tbsp butter and cook until melted. Add the flour and whisk into a roux. Add the milk and cook until thickened about 4 minutes.
- 4. Remove the pan from the heat and whisk in the egg, 1/2 cup Parm and the Fontina cheese. Stir in the Prosciutto. Taste and season with salt and pepper
- 5. Add one round of lasagna dough to the bottom each ramekin. Top with a little of the sauce. Top with another round of lasagna then the remaining sauce. Finish with a lasagna round. Sprinkle the round with the remaining Parm cheese and bake in oven for aoubt 20k minutes.
- 6. Garnish wth Basil.
LASAGNA CUPCAKES
Italian cupcakes.
Provided by Kimberley Piper
Categories World Cuisine Recipes European Italian
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Prepare muffin cups with cooking spray.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; season with salt and pepper. Drain and discard grease from the beef.
- Cut wonton wrappers into 2 1/4-inch circles with a biscuit cutter. Press one wonton into the bottom of each muffin cup. Sprinkle even amounts of Parmesan cheese, mozzarella cheese, and ricotta cheese into each muffin cup; top each portion with even amounts of ground beef and pasta sauce.
- Divide 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, half the ricotta cheese, 1/2 the ground beef mixture, and 1/2 cup pasta sauce, between the muffin cups and layer, respectively, atop the wonton wrapper; repeat layering with remaining wonton wrappers, 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, remaining ricotta cheese, remaining ground beef, and remaining pasta sauce. Top the 'cupcakes' with remaining Parmesan cheese and mozzarella cheese.
- Bake in preheated oven until edges of 'cupcakes' are browned, 18 to 20 minutes; let cook in tins for 5 minutes before running a knife around the edges of the cupcakes to loosen the edges to remove. Garnish with fresh basil to serve.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 13.8 g, Cholesterol 34.9 mg, Fat 9.4 g, Fiber 0.8 g, Protein 14.2 g, SaturatedFat 5.2 g, Sodium 495.3 mg, Sugar 2.2 g
CHEESY LASAGNA CUPCAKES
Enjoy the taste of Cheesy Lasagna Cupcakes tonight. Baking in muffin pans is as good for savory dishes as it is for sweets! Case in point: these cupcake-cute Cheesy Lasagna Cupcakes.
Provided by My Food and Family
Categories Home
Time 1h
Yield 12 servings
Number Of Ingredients 9
Steps:
- Cook noodles as directed on package, omitting salt.
- Meanwhile, cook chicken and onions in large skillet sprayed with cooking spray until chicken is done, stirring frequently; drain. Return chicken mixture to skillet; stir in garlic powder. Mix tomato sauce and pepper until blended. Add 1 cup to chicken mixture along with the Parmesan, eggs and half the mozzarella; mix well.
- Heat oven to 350ºF. Spoon half of the remaining tomato sauce mixture evenly into 12 muffin pan cups. Drain noodles. Spread 1/3 cup chicken mixture onto each noodle; top with 1 Tbsp. of the remaining mozzarella. Roll up; secure with wooden toothpicks, if desired. Place, spiral sides up, in muffin cups; drizzle with remaining sauce. Cover.
- Bake 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 5 min. or until melted. Discard toothpicks before serving.
Nutrition Facts : Calories 270, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 22 g
ITALIAN LASAGNA 'CUPCAKES'
Expand your recipe repertoire with these Italian Lasagna 'Cupcakes'. These Italian Lasagna 'Cupcakes' are perfectly portioned in a 12-cup muffin pan.
Provided by My Food and Family
Categories Home
Time 1h
Yield 12 servings
Number Of Ingredients 9
Steps:
- Cook noodles as directed on package, omitting salt.
- Meanwhile, cook turkey and garlic in large skillet sprayed with cooking spray until turkey is done, stirring frequently; drain. Return turkey mixture to skillet. Mix tomato sauce, basil and Italian seasoning. Add 1 cup to turkey mixture along with the Parmesan, eggs and 1/2 cup shredded cheese; mix well.
- Heat oven to 350ºF. Spoon half of the remaining tomato sauce mixture evenly into 12 muffin pan cups. Drain noodles. Spread 1/3 cup turkey mixture onto each noodle; top with 1 Tbsp. of the remaining mozzarella. Roll up; secure with wooden toothpicks, if desired. Place, spiral sides up, in muffin cups; drizzle with remaining sauce. Cover.
- Bake 25 min. or until heated through. Top with remaining shredded cheese; bake, uncovered, 5 min. or until melted. Discard toothpicks before serving.
Nutrition Facts : Calories 200, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 780 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 3 g, Protein 19 g
LASAGNA CUPCAKES WITH NOODLES
Steps:
- have all of your lasagna ingredients ready (at the point where you would layer them in your lasagna pan). shove a lasagna noodle (or a part of one) into a cupcake liner, letting it run up the sides It's a big mess and that's fine. Next, pour some meat sauce on top. Cover that with one layer of lasagna innards (typically ricotta and mozzarella). Top with a square of noodle (again, it's totally imperfect), more meat sauce, and some Parmesan cheese. Bake the same way as you would method one: Put the filled liners into a baking dish (you can use the same type of dish you would use to bake lasagna). Cover with foil and bake at 375 F for 30 minutes. Remove the foil and bake for another five minutes until the tops are bubbly. Serve warm, refrigerate, or freeze and store for a time when you need a quick snack. Read more at http://www.cupcakeproject.com/2012/02/lasagna-cupcakes-two-ways.html#J7Fj0sMURESVjqQd.99
More about "lasagna cupcakes with noodles food"
WHITE LASAGNA CUPCAKES RECIPE - GRACE PARISI | FOOD & …
From foodandwine.com
5/5 Total Time 2 hrsServings 8
- Preheat the oven to 350°. Butter eight 6-ounce ramekins and coat with Parmigiano; tap out the excess. Place the ramekins on a sturdy rimmed baking sheet.
- In a large pot of lightly salted boiling water, cook the lasagna noodles until al dente. Drain and cool under running water. Pat dry. Using a 3 1/4-inch biscuit cutter, stamp out 24 rounds (they should fit neatly inside the ramekins).
- In a large saucepan, melt the 4 tablespoons of butter. Add the flour and whisk over moderately high heat for 1 minute. Add the milk and whisk over moderate heat until the sauce is bubbling and thickened, about 5 minutes. Remove from the heat and whisk in the egg, chives, parsley and 1/2 cup of the Parmigiano. Let cool slightly, then stir in the Fontina and prosciutto. Season the filling with pepper.
- Arrange 1 pasta round in the bottom of each ramekin. Spoon a scant 1/4 cup of the filling into each ramekin and top with another noodle; press to flatten slightly. Top with the remaining filling and pasta rounds. Sprinkle the tops with the remaining 1/4 cup of Parmigiano and cover loosely with foil.
EASY LASAGNA RECIPE (NO NEED TO BOIL THE NOODLES!)
From tastesoflizzyt.com
4.7/5 (52)Category Main DishCuisine ItalianCalories 383 per serving
- In a large skillet over medium heat brown the ground beef and sausage together. Drain off and discard any fat.
- In a large bowl, mix together the ricotta, 2 cups of the mozzarella cheese, eggs, ½ cup of grated Parmesan cheese, dried parsley, salt and ground black pepper. Mix well.
LASAGNA CUPCAKES - FOOD LIFE DESIGN
From food-life-design.com
Reviews 2Estimated Reading Time 2 mins
LASAGNA CUPCAKES... RECIPES - FABULESSLY FRUGAL
From fabulesslyfrugal.com
Cuisine ItalianCategory Main DishServings 12Total Time 35 mins
LASAGNA CUPCAKES - THRILLIST RECIPES
From thrillist.com
Estimated Reading Time 1 min
WHITE VEGETABLE LASAGNA “CUPCAKES” - EMILY BITES
From emilybites.com
Servings 8
LASAGNA WONTON CUPCAKES - EMILY BITES
From emilybites.com
Servings 8
SESAME NOODLES - RECIPETIN EATS
From recipetineats.com
MINI LASAGNA CUPS - THE STAY AT HOME CHEF
From thestayathomechef.com
5/5 (9)Total Time 30 minsCategory Main Course, Main DishCalories 165 per serving
- 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.
EASY LASAGNA RECIPE | THE WORLD'S BEST HOMEMADE LASAGNA
From cupcakesandkalechips.com
4.7/5 (166)Total Time 2 hrs 40 minsCategory MainCalories 449 per serving
- In a large Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until cooked through and browned.
- Add the crushed tomatoes, tomato paste, tomato sauce, and water, and stir everything together.
- Add sugar, basil, fennel seeds (if using), Italian seasoning, 2 teaspoons salt, pepper, and 2 Tablespoons parsley, and stir to combine.
- Simmer, covered, for at least 1½ hours, stirring occasionally. I usually try to simmer for as long as possible.
5 SURPRISING WAYS TO SNACK ON LASAGNA NOODLES | KITCHN
From thekitchn.com
Estimated Reading Time 4 mins
- Lasagna rolls. This Pinterest darling is a fun way to transform leftover, cooked noodles into a filling appetizer or an easily reheatable desk lunch. Of course there’s the traditional version, with herbs, spinach, and ricotta as the filling.
- Lasagna cupcakes. What happens when you combine cooked noodles and a muffin tin? Single-serving lasagna cupcakes. Simply layer cooked noodles inside the greased muffin molds to create a crust and then add your choice of favorite lasagna (or frittata!)
- Lasagna crackers. This is my favorite lasagna hack. Whether you have cooked noodles or some fresh lasagna on hand, cut the sheets into chip-sized shapes.
- Lasagna chilaquiles. Ever wonder what to do with all those cracked pieces of lasagna at the bottom of the box? Now you have your answer: chilaquiles. That’s right — in place of traditional tortilla chips, throw broken bits of no-boil noodles into a spicy tomato sauce.
- Microwave lasagna kugel. When S.O.S. dessert cravings strike, simply use two time-efficient kitchen tools — a microwave and no-boil lasagna noodles — to get the snack you need.
MUFFIN TIN LASAGNA CUPCAKES | GIGGLES, GOBBLES AND GULPS
From gigglesgobblesandgulps.com
Servings 6Estimated Reading Time 3 mins
- Heat oven to 350°F. Brown meat in large skillet on medium-high heat adding salt, pepper and garlic powder to taste to the meat while it is cooking. Stir in pasta sauce; simmer on medium-low heat 5 min., stirring occasionally.
- Cut noodles in half vertically. Place two noodles halves in greased muffin tin cup. Spread 2 Tbsp. ricotta onto each noodle; top with 1/4 cup meat sauce. Sprinkle with cheeses. Top with additional ricotta and meat to layer before finishing the more mozzarella cheese.
- Cover and bake 25 min. or until heated through, uncovering for the last 10 min. Cool 5 min. before removing from muffin pans to serve. Top with chopped parsley.
LASAGNA RECIPES: LASAGNA WITH VEGGIE “NOODLES”
From cookingnook.com
Cuisine ItalianTotal Time 1 hr 5 minsCategory Main CourseCalories 611 per serving
- Brown beef in pan on medium high heat. Drain if necessary once it is well browned. Add red wine and reduce until almost gone. Add tomatoes, oregano, basil, garlic and onion. Reduce heat to medium low and simmer sauce.
- While sauce is simmering, place eggplant and zucchini on a cookie sheet. Lightly sprinkle veggies with salt and let rest 5 to 10 minutes. Place cookie sheets in preheated 350ºF oven for approximately 10 minutes to help release some of the moisture from the veggies.
- In a small bowl combine ricotta cheese with egg and parmesan cheese. Add a bit of salt if desired.
- Place a very small amount of meat mixture on the bottom of a 9"x13" pan. Layer approximately six zucchini "noodles" on meat, then half of the remaining meat, then the ricotta cheese mixture. Sprinkle with a little mozzarella cheese. For the next layer use the eggplant "noodles". Pour on the remaining meat mixture, then zucchini and top with the remaining mozzarella cheese. You can sprinkle a little oregano and parmesan cheese on top, if desired.
EASY MEAT LASAGNA WITH NO-BOIL NOODLES -LIGHTENED! - 2 ...
From 2sistersrecipes.com
5/5 (4)Category DinnerServings 8Total Time 40 mins
- Start by preheating the oven to 375F degrees. Take 2 baking casserole dishes (12 x 9) or one ceramic and one foil ( like shown below) and place them side by side.
- Top with 3 to 4 sheets of no-boil oven ready lasagna. Try to overlap a little and don't worry if the sheets do not cover completely. The lasagna sheets will expand to the ends of the dish while baking.
- Pour one cup of sauce on top of the lasagna sheets. Add a little more sauce, if needed to cover the surface and spread evenly over the lasagna sheets.
LASAGNA CUPCAKES RECIPE | FRAMED COOKS
From framedcooks.com
Reviews 118Category DinnerCuisine ItalianTotal Time 35 mins
- Start assembling the lasagnas! Line each cupcake mold with a round wonton wrapper. Put a little Parmesan, a little mozzarella, and a little ricotta into each mold. Top with a little meat and a spoonful of sauce.
- Repeat layers of wonton wrappers, cheeses and sauce, creating 3 layers in all, and ending with sauce. Sprinkle each lasagna with reserved Parmesan and mozzarella.
LASAGNA CUPCAKES : 8 STEPS (WITH PICTURES) - INSTRUCTABLES
From instructables.com
Estimated Reading Time 4 mins
- Ingredients and Equipment. Ingredients to make a dozen: 12 Lasagna Noodles - 1 standard noodle per cupcake (you'll cut them in half) 8 oz block Mozzarella Cheese, shredded might have worked better.
- Prep the Noodles. Cook your lasagna noodles according to package directions. Drain them and let them cool a bit. As they cool they get sticky, and sticky is very good for this.
- Turn the Noodles Into Cupcakes. You need to form the noodles into cupcake liner shapes. First off, cut each noodle in half. Be careful picking them up, sometimes they hang onto heat for longer than you would expect.
- Prep the Filling. Put the meatballs and a bit of water into something microwave safe. Heat them up until the meatballs are safe to eat. Don't count on the baking to take care of this, they need to be safe to eat right now.
- Fill the Cupcakes. Put some cheese in the bottom of the cup. Put in a meatball. Repeat until all of the cups are done this far. Most of the tomato paste should still be in the container you heated it in.
- Fold Them Closed. Fold the noodles closed over the top of the filling. I was reliably successful with getting one noodle to stick shut, the other noodle not so much.
- Bake. I baked mine for 15 minutes. I should have baked them longer. If you bake them for longer, cover them with foil until the last 15 minutes unless you're really into super crispy edges.
- Serving and a Few Notes. Pull them out of the oven and serve them. The parchment makes a handy wrapper. The noodles were glued closed nicely, baked and crusty, and kept all of my filling inside and tidy.
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