Lasagna Muffins Food

MUFFIN-TIN LASAGNAS

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.

MUFFIN TIN LASAGNA CUPS

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.
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LASAGNA MUFFINS

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.

LASAGNA CUPCAKES

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.

LASAGNA CUPCAKES

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.

CHEESE MUFFINS

Steps:

• In bowl stir together flour, sugar, baking powder, baking soda and salt.
• In another bowl stir in cheese,yogurt, butter and eggs.
• Add this mixture to dry ingriendents and stir just enough to moistened.
• This batter will be stiff.
• Fill greased muffin tin with batter.
• Bake at 400 for 15-20 minutes.
• Makes 12.

LASAGNA CUPCAKES

Steps:

• Preheat your oven to 375 degrees.
• Heat the olive oil over medium heat and add the garlic and red pepper flakes. Once it becomes fragrant, add the peppers, zucchini, spinach, basil, salt, and pepper. Saute until just tender.
• Spray the muffin tin with nonfat cooking spray and press 1 wonton wrapper into each muffin cup. Then place 1 tsp of ricotta cheese on top of the wonton wrappers. Sprinkle with a few shreds of mozzarella and ½ tsp parmesan cheese. Add in a spoonful of the vegetable mixture and then 1.5 tsp of sauce. Then press in another wonton wrapper and repeat. Sprinkle some extra mozzarella and parmesan on the tops before placing them in the oven.
• Bake for 20-25 minutes until cheese is melted on top and the edges of the wonton skins begin to brown. Enjoy! These are great as a main dish with a salad and make a great appetizer at a party.

LASAGNA CUPS

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.

MUFFIN TIN LASAGNA RECIPE

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.

LASAGNA IN A MUFFIN PAN

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.

INDIVIDUAL LASAGNA CUPS

Steps:

• Preheat oven to 350 degrees.
• Heat a skillet over medium high heat. Add the ground beef and cook, crumbling until no longer pink. Drain the fat from the beef and return meat to the pan. Remove from heat.
• Add spaghetti sauce and 1/4 cup mozzarella to the meat, stirring to combine. Set aside.
• In a medium size bowl, combine the ricotta cheese, egg, garlic powder, Italian seasoning and parmesan. Mix well.
• Grease 12 cup muffin tins. Place two wonton wrappers, overlapping slightly to make a cup that will fill the muffin tin.
• Place 2 Tablespoons of the meat mixture in the bottom of the cup. Add 1-2 Tablespoons of the cheese mixture. Top with another 2 Tablespoons of meat mixture and remaining 1/4 cup of mozzarella.
• Bake 12-15 minutes until wrappers are cooked and cheese is melted. Allow to cool for 5-10 minutes before serving. They will be hot!