Lasagna In A Muffin Pan Food

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LOAF PAN LASAGNA



Loaf Pan Lasagna image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h30m

Yield 3 loaf pan lasagnas (2 servings each)

Number Of Ingredients 17

Kosher salt
18 lasagna noodles
2 tablespoons extra-virgin olive oil
2 pounds bulk Italian sausage
1 pound ground beef
3 cloves garlic, minced
One 6-ounce can tomato paste
Two 14.5-ounce cans whole tomatoes
1 tablespoon dried basil
2 tablespoons dried parsley
1 1/2 cups cottage cheese
1 1/2 cups ricotta
2 large eggs beaten
1/2 cup plus 3 tablespoons grated Parmesan cheese
18 slices mozzarella
Ciabatta or baguette slices, for serving
Halved cherry tomatoes tossed with chopped fresh basil, for serving

Steps:

  • Cover a baking sheet with plastic wrap.
  • Bring a large pot of water to a boil and add some salt. Cook the lasagna noodles until al dente, 5 to 7 minutes. Drain, then lay out flat on the wrapped baking sheet until ready to assemble.
  • Meanwhile, heat the oil in a large skillet or saucepan set over medium-high heat. Add the sausage, beef and garlic and cook until the meat is browned completely, about 5 minutes. Drain off all but 2 tablespoons of the fat (if needed), add the tomato paste and fry for 1 minute. Add the tomatoes and crush with a spoon. Add the basil, 1 tablespoon of the parsley and 1 tablespoon salt. Bring to a simmer and cook for 25 to 30 minutes.
  • In a medium bowl, add the cottage cheese, ricotta, beaten eggs, 1/2 cup of the grated Parmesan, 2 teaspoons salt and remaining 1 tablespoon parsley and mix together well. Set aside.
  • Before or during assembly, cut or tear the lasagna sheets in half crosswise.
  • To assemble each loaf pan: Add just enough meat sauce (about 1/4 cup) to cover the bottom of each of three 8 1/2-by-4 1/2-by-2 1/2-inch aluminum foil loaf pans. Layer 4 half lasagna sheets, overlapping, over the sauce on each. Top with 1/2 cup of the cottage cheese mixture, spread evenly. Top with 3 slices mozzarella, then 1/2 cup meat sauce, then 4 half lasagna sheets, overlapping. Top with 1/2 cup cottage cheese mixture, spread evenly, 3 slices mozzarella and 1/2 cup meat sauce. Finish with 4 half lasagna sheets, overlapping, 1/2 cup meat sauce and 1 tablespoon grated Parmesan. The lasagnas can be baked right away, covered in foil and refrigerated for up to 2 days or wrapped in foil and frozen.
  • If baking right away, preheat the oven to 350 degrees F. Put the loaf pan on a baking sheet and bake until hot and bubbly, about 20 minutes. Serve with a couple of slices of ciabatta or baguette and cherry tomatoes tossed in basil.
  • If baking from frozen, put the loaf pan on a baking sheet, cover with foil and bake at 350 degrees F for 1 hour. Uncover and bake until hot and bubbly, an additional 20 to 25 minutes.

LASAGNA CUPCAKES



Lasagna Cupcakes image

Italian cupcakes.

Provided by Kimberley Piper

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 12

Number Of Ingredients 9

cooking spray
⅓ pound ground beef
salt and ground black pepper to taste
24 wonton wrappers
1 ¾ cups grated Parmesan cheese
1 ¾ cups shredded mozzarella cheese
¾ cup ricotta cheese
1 cup pasta sauce (such as Muir Glen®)
¼ cup chopped fresh basil, or to taste

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

ONE-PAN LASAGNA RECIPE BY TASTY



One-pan Lasagna Recipe by Tasty image

Here's what you need: canola oil, ground beef, kosher salt, ground black pepper, garlic, medium onion, marinara sauce, lasagna sheets, ricotta cheese, mozzarella cheese, fresh basil

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 11

1 tablespoon canola oil
1 lb ground beef
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 cloves garlic, finely chopped
1 medium onion, chopped
2 cups marinara sauce, divided
6 lasagna sheets
1 cup ricotta cheese
1 cup mozzarella cheese
2 tablespoons fresh basil, chopped

Steps:

  • Preheat oven to 350° F (180°C).
  • Heat the oil in a cast-iron skillet over high heat.
  • Cook the beef, salt, and pepper until the moisture has evaporated and the beef is starting to brown.
  • Add the garlic and onion and cook until onions are starting to become translucent.
  • Add one cup (260 g) of the marinara sauce and cook until the sauce has reduced to a paste.
  • Using a large spoon or a spatula, push some of the beef mixture toward the side of the pan, creating a gap that allows you to slide lasagna sheets underneath the beef. Break about two lasagna sheets in order to fill in the cracks.
  • Top the beef mixture with the rest of the lasagna sheets. Spread the rest of the marinara sauce on top of the sheets. Dollop the ricotta on top of the sauce and spread evenly.
  • Sprinkle the mozzarella cheese over the ricotta, and top with the basil.
  • Bake for 25 minutes until cheese is bubbly and golden brown.
  • Cool, slice, then serve.
  • Enjoy!

Nutrition Facts : Calories 636 calories, Carbohydrate 21 grams, Fat 37 grams, Fiber 2 grams, Protein 48 grams, Sugar 7 grams

LASAGNA MUFFINS



Lasagna Muffins image

This is a fast version of lasagna. Super easy to make, great for kids and great for those who want to control portions or need to take meals on the go. They can also be frozen and reheated.

Provided by Chimenes

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 12

Number Of Ingredients 5

cooking spray
1 cup shredded mozzarella cheese
1 cup grated Asiago cheese
2 cups prepared pasta sauce
½ (16 ounce) package wonton wrappers

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray.
  • Combine mozzarella cheese and Asiago cheese together in a bowl. Press a wonton wrapper into the bottom of each muffin cup. Spoon pasta sauce about halfway full in each muffin cup; sprinkle with 2 to 3 tablespoons cheese mixture. Press another wonton wrapper on top of cheese layer. Add another spoonful of sauce; sprinkle with cheese. Repeat to fill all the muffin cups.
  • Bake in the preheated oven until sauce is bubbling and cheese is melted, 20 to 25 minutes.

Nutrition Facts : Calories 146.6 calories, Carbohydrate 16.8 g, Cholesterol 16.6 mg, Fat 5.5 g, Fiber 1.4 g, Protein 7.1 g, SaturatedFat 2.9 g, Sodium 445.5 mg, Sugar 3.8 g

LASAGNA IN A MUFFIN PAN



Lasagna in a Muffin Pan image

Make and share this Lasagna in a Muffin Pan recipe from Food.com.

Provided by sheepdoc

Categories     < 4 Hours

Time 1h15m

Yield 12 cups, 6 serving(s)

Number Of Ingredients 9

24 lasagna noodles
1 (26 ounce) jar marinara sauce
1/2 lb ground beef
1 (10 ounce) package Philadelphia Cream Cheese, Italian Herb Cooking Cheese
1/3 cup parmesan cheese, grated
3/4 lb mozzarella cheese, grated
1/3 cup ricotta cheese
1/2 teaspoon pepper
1 egg

Steps:

  • Preheat oven to 350.
  • Brown ground beef, drain.
  • Add sauce to beef and simmer while cooking noodles.
  • Cook lasagna noodles according to package directions, but 2 minutes less time. Drain and place flat on greased cookie sheet.
  • Mix cream cheese, Parmesan cheese, 1/2 the mozzarella, ricotta cheese, pepper and the egg.
  • Line 12 jumbo muffin cups with squares of parchment paper, big enough to cover the sides.
  • Line the sides of cups with one sheet of pasta. It should overlap about 2 inches.
  • Spoon 1/2 tablespoon sauce into each cup.
  • Cut 12 pasta sheets in thirds.
  • Place 1 piece of pasta in bottom of cup, on top of sauce.
  • Spoon 1 good tablespoon sauce, then 1 good tablespoon cheese and another piece of pasta. Repeat.
  • Top last piece of pasta in each cup with sauce and remaining mozzarella cheese.
  • Bake 25-30 minutes or until bubbly.

Nutrition Facts : Calories 933.1, Fat 43.9, SaturatedFat 22.4, Cholesterol 168.3, Sodium 1217.5, Carbohydrate 91.2, Fiber 6.6, Sugar 17, Protein 41.5

MUFFIN TIN LASAGNA CUPS



Muffin Tin Lasagna Cups image

Skip the forks in favor of your fingers with the ultimate recipe for easy, cheesy Muffin Tin Lasagna Cups.

Provided by Kelly Senyei

Time 45m

Number Of Ingredients 10

Cooking spray
24 wonton wrappers
1/2 pound Italian sausage (sweet or spicy) casings removed
1 Tablespoon olive oil
1/2 cup homemade or store-bought marinara sauce
1/3 cup whole milk ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg
2 teaspoons Italian seasoning
1 cup shredded mozzarella cheese

Steps:

  • Grease a 12-cup muffin tin with cooking spray. Arrange two wonton wrappers in each cup so that they are overlapping slightly with the edges sticking about 1 inch outside each cup.
  • Preheat the oven to 350°F.
  • In a large skillet set over medium heat, add the oil and sausage. Cook, breaking apart the sausage with a spatula, until it is cooked through. Add the marinara sauce and stir to combine. Remove the skillet from the heat.
  • In a small mixing bowl, stir together the ricotta cheese, Parmesan cheese, egg and Italian seasoning.
  • Divide the ricotta mixture among the muffin tin cups, then divide the sausage mixture among the cups, spooning it atop the ricotta.
  • Top each cup with a portion of the mozzarella cheese, then bake the lasagna cups until the edges of the wontons are crispy, 12 to 15 minutes.
  • Allow the lasagna cups to cool for 10 minutes before removing them from the muffin tin and serving.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition Facts : Calories 372 kcal, Carbohydrate 20 g, Protein 18 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 88 mg, Sodium 821 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

MUFFIN-TIN LASAGNAS



Muffin-Tin Lasagnas image

This is a super fun way to serve lasagna for make-ahead lunches, potlucks or other fun get-togethers. My daughter took some of these to work and by noon was emailing me for the recipe. -Sally Kilkenny, Granger, Iowa

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 1 dozen.

Number Of Ingredients 7

1 large egg, lightly beaten
1 carton (15 ounces) part-skim ricotta cheese
2 cups shredded Italian cheese blend, divided
1 tablespoon olive oil
24 wonton wrappers
1 jar (24 ounces) garden-style pasta sauce
Minced fresh parsley, optional

Steps:

  • Preheat oven to 375°. In a bowl, mix egg, ricotta cheese and 1-1/4 cups Italian cheese blend., Generously grease 12 muffin cups with oil; line each with a wonton wrapper. Fill each with 1 tablespoon ricotta mixture and 1-1/2 tablespoons pasta sauce. Top each with a second wrapper, rotating corners and pressing down centers. Repeat ricotta and sauce layers. Sprinkle with remaining cheese blend., Bake until cheese is melted, 20-25 minutes. If desired, sprinkle with parsley.

Nutrition Facts : Calories 414 calories, Fat 19g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 970mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 2g fiber), Protein 22g protein.

LASAGNA IN A SKILLET - IN ABOUT 30 MINUTES!



Lasagna in a Skillet - in About 30 Minutes! image

What I love about this recipe, is that it's possible to have lasagna within approx. 30 minutes and only have one pan to wash! It's an easy weeknight recipe to prepare. Comfort food with ease. :) This is an adaption from Cook's Illustrated. *Note: I use preshredded cheeses for quick prep. The 30 minute time is what the original recipe states, and the time it takes me to prepare - however, the time is an approximation and may take a bit longer. Enjoy!

Provided by LifeIsGood

Categories     Meat

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb meatloaf mix (ground beef, ground pork and ground veal)
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
salt & fresh ground pepper, to taste
6 ounces curly-edged lasagna noodles, broken into 2-inch pieces. (8 noodles)
26 ounces marinara sauce (I like Barilla)
2 cups water
1/2 cup mozzarella cheese, shredded
1/4 cup grated parmesan cheese
3/4 cup whole milk ricotta cheese
1/4 cup fresh basil, chopped

Steps:

  • Cook meat in a large nonstick skillet over medium-high heat, breaking it into pieces with a wooden spoon, for about 5 minutes (until cooked through).
  • Drain meat and return to skillet.
  • Stir in garlic, red pepper flakes and 1/2 t. salt and cook over medium-high heat until fragrant (about 30 seconds -- do not burn garlic).
  • Sprinkle broken lasagna noodles into the skillet, then pour in marinara sauce and water over the top.
  • Cover and cook, stirring often and adjusting heat as necessary to maintain a vigorous simmer, until noodles are tender (about 20 minutes).
  • Take the skillet off the heat source and stir in half of the mozzarella and half of the parmesan. Season with salt and pepper.
  • Dot heaping tablespoons of ricotta over the noodles, then sprinkle with remaining mozzarella and parmesan.
  • Cover and let stand off heat until the cheeses melt (about 3-5 minutes).
  • Sprinkle with basil before serving.

MUFFIN TIN LASAGNA RECIPE



Muffin Tin Lasagna Recipe image

These Muffin Tin Lasagnas have all the flavor of regular lasagna but without all the calories. Wonton wrappers replace traditional pasta, and a ground turkey meat sauce combines with a ricotta cheese filling to make the perfect mini lasagnas.

Provided by Elyse

Yield 6

Number Of Ingredients 12

1 pound lean ground turkey
1 onion (diced)
1/2 cup fresh mushrooms (diced)
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons minced garlic
1 (14.5 ounce) can crushed tomatoes
3 teaspoons dried oregano (divided)
1 1/2 cups ricotta cheese
1/2 teaspoon dried basil
24 square wonton wrappers
1 1/2 cups shredded Mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F.
  • Heat a large skillet over medium heat.
  • Add turkey, onions, mushrooms, salt and pepper.
  • Cook for 8-10 minutes, or until turkey is browned and onions are clear. Drain grease.
  • Add minced garlic and cook for an additional 1-2 minutes.
  • Stir in crushed tomatoes and two teaspoons of oregano.
  • Reduce heat to low and let simmer for 10 minutes; remove from heat and set aside.
  • In a large mixing bowl, combine ricotta, remaining oregano and basil and mix until combined; set aside.
  • Spray a 12-cup muffin tin with nonstick cooking spray.
  • Place one wonton wrapper into each of the cups, pressing firmly in the bottom of the pan and up the sides.
  • Use half of the ricotta mixture and divide it evenly among muffin cups.
  • Top with half of the tomato sauce mixture divided evenly among muffin cups.
  • Sprinkle 2 teaspoons of Mozzarella cheese on top and repeat layers, starting with another wonton wrapper, cheese mixture, tomato sauce and shredded cheese.
  • Bake for 10-12 minutes, or until cheese has melted and wonton wrappers are golden brown on the edge.
  • Let cool for a few minutes, remove from muffin tin and serve.

Nutrition Facts : Servingsize 1 serving, Calories 2040 kcal, Fat 115 g, SaturatedFat 56 g, Cholesterol 522 mg, Sodium 3074 mg, Carbohydrate 75 g, Sugar 26 g, Protein 196 mg

LASAGNA CUPS



Lasagna Cups image

I love lasagna and garlic bread, so it only made sense to put them together in these fun little cups. Have one as an appetizer or two for a meal! -Angelique Douglas, Maryville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 16 lasagna cups.

Number Of Ingredients 8

3 individual lasagna noodles
1/2 pound ground turkey or beef
1 cup meatless pasta sauce
1/3 cup 2% cottage cheese
1/4 teaspoon garlic powder
2 tubes (8 ounces each) refrigerated crescent rolls
2 cups shredded Italian cheese blend or cheddar cheese
1 cup grape tomatoes, halved

Steps:

  • Preheat oven to 375°. Cook lasagna noodles according to package directions. Drain and rinse with water; cut each noodle into 6 squares., In a large skillet, cook and crumble turkey over medium heat until no longer pink, 5-7 minutes. Stir in sauce, cottage cheese and garlic powder; bring to a boil. Remove from heat., Unroll both tubes of crescent dough; separate each into 8 triangles. Press each triangle onto bottom and up sides of a greased muffin cup. Layer each with 1 tablespoon cheese, 1 noodle piece and 1 rounded tablespoon meat sauce (discard extra noodle pieces). Sprinkle with remaining cheese., Bake on a lower oven rack until crust is golden brown, 15-20 minutes. Let stand 5 minutes before removing from pan. Top with tomatoes.

Nutrition Facts : Calories 412 calories, Fat 21g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 839mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 1g fiber), Protein 18g protein.

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When ready to cook, preheat oven to 400°F (200°C). Add mini lasagna dishes to a baking sheet, cover each dish with a small foil tent, and bake for ~20 minutes covered. Remove foil tent and continue to bake for another 10-15 minutes uncovered, until browned on top as desired. Yields 4 servings mini loaf pan lasagnas.
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AMY'S LASAGNA CUPCAKES ~ MUFFIN PAN LASAGNA ~ AMY LEARNS TO …
Lasagna Cupcakes! These cute little mini lasagna or lasagne are made in a muffin pan. This is a great dish to take to a party or potluck as an appetizer. Th...
From youtube.com


MUFFIN TIN LASAGNA CUPS AND 12 MORE MUFFIN TIN RECIPES!
First a layer of Parmesan Cheese. Then a basil leaf (optional). Then Mozarella Cheese.The next layer is the meat mixture. Followed by a dollop of ricotta cheese. Then pasta sauce. The last layer is a little more Parmesan Cheese. Then bake in the oven at 375-degrees for 15-18 minutes. Until the edges turn golden brown.
From tatertotsandjello.com


MINI LASAGNA MUFFINS: PERFECT FOR A PICNIC - LA CUCINA ITALIANA
To make single-portion lasagna muffins, first cut the fresh sheets of pasta for the lasagna into quite a few 10 cm squares. Cook in boiling water for a few minutes. Drain and season with a drizzle of oil without breaking them. Brush the aluminum molds or the muffin tin with béchamel sauce and then lay the first layer of pasta on the bottom.
From lacucinaitaliana.com


MINI LASAGNA CUPS - THE STAY AT HOME CHEF
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.
From thestayathomechef.com


HOW TO MAKE QUICK, EASY LASAGNA WITH FROZEN RAVIOLI - EPICURIOUS
Just throw together a sauce in the same ovenproof skillet that you'll use to bake the lasagna, then add your still-frozen ravioli. No boiling required! As the pasta cooks in the sauce, it …
From epicurious.com


LASAGNA CUPS - SIMPLY DELICIOUS
Allow to simmer for 15-20 minutes, covered. Pre-heat the oven to 180°c. Grease and line (with baking paper) a 6-hole jumbo muffin tray. Combine all the ‘white sauce’ ingredients in a small bowl and set aside. Adjust the seasoning of the meat sauce. To make the lasagna cups, press 2 lasagna sheets into the prepared muffin tray.
From simply-delicious-food.com


LASAGNA MUFFINS | SO DELICIOUS
How to Cook Lasagna Muffins . Preheat the oven to 350 degrees F/170 degrees C. Heat the oil in a cast-iron skillet to a medium high temperature. Add the ground beef and stir it, until it gets cooked and turns brown. Crush the garlic and spread it over the skillet. Pour the tomato paste. Prepare a 6-cup muffin pan by spraying oil on each of the holes.
From sodelicious.recipes


MUFFIN TIN LASAGNA - AUTHENTICA WORLD CUISINE
Directions. Preheat the oven to 375°F. Spray a 12 portion muffin tin with cooking spray or use a pastry brush to brush with olive oil. Cook the lasagna noodles until a few minutes before they’re done. Once done cooking, drain and run under cold water. Cut 6 of the sheets in half lengthwise to make 12 long strips.
From authenticaworldcuisine.com


RECIPE: LASAGNA ROLL-UP CUPS - SAVVY SAVING COUPLE
Pan fry the hamburger (add spices) and drain any excess grease; set aside. Add meat mixture into a large mixing bowl. Add the cottage cheese, and ricotta cheese to your meat mixture. Mix all the ingredients together-set aside; Spray your muffin tins with non-stick spray.
From savvysavingcouple.net


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