Cookbook

Muffin Pan Lasagna Cups

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By Mary Johnson

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  • A new trend has emerged in the cooking world: muffin pan recipes! Everyone is making almost everything in little, bite-sized portions. So, I give to you my recipe for Muffin Pan Lasagna Cups!

Ingredients

  • 6 Whole wheat lasagna noodles (a few extra in case some break)
  • 1 lb. ground turkey
  • 1 jar Ragú® pasta sauce (I used Robusto™ Six Cheese)
  • 1/2 yellow onion, diced
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. parsley
  • 1 tsp. basil
  • 1 tsp. oregano
  • Salt and pepper, to taste
  • 2 garlic cloves, minced
  • 2 tbsp. brown sugar
  • 1 can small pitted olives
  • 1 cup mozzarella cheese
  • 1 cup cheddar cheese
5 (Rated by 1 moms)
PREP TIME 15 Min READY IN 30 Min
COOK TIME 15 Min SERVINGS 12
MAIN INGREDIENT Turkey
MEAL/COURSE Dinner
TYPE OF DISH Pasta
COOKING METHOD Oven
CUISINE Italian
DIETARY NOTES Finger Food

Preparation

  1. Preheat oven to 375 degrees.
  2. Bring a large pot of lightly salted water to a boil.
  3. Cook lasagna noodles in boiling water for 8 to 10 minutes (or the amount of time listed on box)
  4. Meanwhile, cook ground turkey, onion, Worcestershire, parsley, basil, oregano, salt and pepper, and garlic in large skillet.
  5. Add brown sugar when meat is fully cooked.
  6. Add pasta sauce, and simmer on low heat for about 5 minutes.
  7. Drain noodles, and rinse with cold water.
  8. Using a cup, or cookie cutter, cut noodles into about 2"-2 1/4" circles.
  9. Spray muffin pan with cooking spray.
  10. Line muffin pan with noodles, then top with meat sauce.
  11. Top sauce with a few olives, and sprinkle with mozzarella and cheddar cheese.
  12. Bake in preheated oven for about 10-15 minutes, or until edges are brown.
  13. Cool for about 5 minutes, then serve.

Rating

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1 REVIEW

holly muldowney - commented on Feb. 14, 2013

this looks so good! I want to try it!