LASAGNA MUFFINS
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
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
MUFFIN-TIN LASAGNAS
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
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 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.
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
LASAGNA ROSES RECIPE BY TASTY
Here's what you need: lasagna noodle, olive oil, onion, garlic, ground beef, sausage, grated parmesan cheese, salt, pepper, fresh basil, fresh parsley, tomato sauce, tomato paste, ricotta cheese, shredded mozzarella cheese
Provided by Julie Klink
Categories Dinner
Yield 18 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 375˚F (190˚C).
- Heat olive oil in a large pot over medium heat. Add onions and garlic. Cook until softened.
- Add the ground beef, breaking it apart with a spoon, and stir until browned.
- Add the sausage, breaking it apart with a spoon, and stir until browned.
- Mix in 2 tablespoons of the Parmesan, salt, pepper, 3 tablespoons basil, and 2 tablespoons parsley, and stir to combine.
- Add 2 cups (520 g) of the tomato sauce and the tomato paste. Continue stirring until the meat sauce is bubbling. Reduce heat to low, and cover the pot, simmering for 45 minutes.
- Mix together the ricotta, 2 tablespoons parsley, and 2 tablespoons basil.
- Place one of the lasagna noodles on a cutting board and cut in half crosswise. Set one half of the noodle aside for later.
- Evenly spread about 2 tablespoons of the ricotta mixture over the noodle half. Sprinkle 1 tablespoon mozzarella over the noodle.
- Starting from the cut end of the noodle roll upward being careful not to squeeze the mixture out of the noodle. Repeat with the remaining noodles.
- Place the spiral lasagna noodle in a greased muffin tin.
- Sprinkle about 3 tablespoons mozzarella around the noodle spiral.
- Pour 3 tablespoons of the meat sauce over the mozzarella around the noodle spiral.
- Place the other half of the lasagna noodle on a cutting board, and cut it lengthwise.
- Starting from the end of the noodle spiral, tuck the noodle strip into the spiral so the end of noodle spiral is on the outside. Wrap the noodle strip around the spiral while pushing it into the meat sauce. Repeat with the other noodle strip.
- Pour about 2 tablespoons of the sauce in between the noodle "petals". Sprinkle with about 1 tablespoon of both mozzarella and Parmesan.
- Bake for about 30 minutes, until the top of the noodles are golden and crispy.
- Let cool for about 5 minutes before removing from muffin tin.
- Serve over tomato sauce.
- Enjoy!
Nutrition Facts : Calories 290 calories, Carbohydrate 7 grams, Fat 19 grams, Fiber 1 gram, Protein 19 grams, Sugar 3 grams
LASAGNA CUPS
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
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.
LASAGNA IN A MUFFIN PAN
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
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
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
MUFFIN TIN LASAGNA RECIPE
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
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
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