Lasagne Cupcakes
Single serving sized lasagne
Servings: 12 servings
Cost: €8
Equipment
- Cupcake tray 2 x 6 or 12 cup tray
- Cooking skillet
- Optional: pot to soften lasagne leaves
Ingredients
- cooking spray or butter
- 600 grams ground meat See notes
- salt to taste
- black pepper to taste
- 12-24 lasagne leaves Softened
- 1 ¾ cup Parmesan cheese
- 1 ¾ cup mozarella grated cheese
- ¾ cup ricotta cheese
- 1 cup pasta sauce plain or italian seasonings
- ¼ cup fresh basil optional
Instructions
- Preheat oven to 190 degrees Celcius (375 degrees F)
- Heat skillet over medium-high heat. Cook and stir meat until browned and crumbly, 5-7 minutes. Season with salt and pepper (or own seasonings) to taste. Drain and discard grease from meat.
- Optional: You can add other ingredients, such as mushrooms, carrots, sweet peppers to liking. Remember, the cupcakes are smaller, so cut the ingredients to match. Use for example shredded carrots and dice sweet peppers and mushrooms.
- After softening the lasagna leaves, cut leaves in half (depending on size). Press one into cupcake cup. Sprinkle even amounts of parmesan cheese, mozarella cheese and ricotta cheese into each cup. Top each portion with even amounts of the cooked ground meat and pasta sauce. You want the cup to be about half way filled.
- Place second half of lasagne leaf into cup, adding a layer of the lasagne. Follow same layering of cheeses and meat as previous step. Top off the cupcake with remaining parmesan and mozarella cheese.
- Bake in preheated oven until edges of cupcakes are browned, 18-20 minutes. Let cook in cupcake pan for additional 5 minutes before running a knife around cupcakes to loosen them. Garnish with fresh basil to serve.
Notes
Traditional lasagna recipes call for ground beef. You can choose what you want as meat filling. Lately I have been making recipe with ground chicken meat. Lower fat alternative and tastes just as great. You can even substitute for ground up eggplant for a vegetarian version.