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5 from 1 vote

Lasagna Cupcakes

Cheesy lasagna cooks up quick in this muffin tin recipe.
Course Main Course
Cuisine American, Italian
Diet Vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Servings 12 People
Calories 377kcal
Author Krystle Smith

Ingredients

  • 1 Can Del Monte Tomato Sauce 26.5 oz

For the Cheese filling

  • 10 oz. tub Philadelphia Italian Herb & Cheese Cooking Cream
  • ⅓ cup grated parmesan cheese
  • ¾ pound mozzarella cheese grated & divided
  • ⅓ cup ricotta cheese
  • ½ teaspoon pepper
  • 1 egg
  • 21 lasagne pasta sheets

Instructions

  • Divide Mozarella cheese in half. Then mix ½ of the mozarella and all the other filling ingredients together.
  • Cook your pasta as directed on the packaging (minus a minute or 2). Lay on wax paper until ready to use.
  • Preheat oven to 350 degrees.
  • Spray muffin tin with nonstick spray or use parchment paper. Make the pasta sheet into a circular shape and put it around the muffin tin hole.Spoon about ½ tablespoon of sauce into the bottom of each cup.
  • Cut 9 pasta sheets into quarters and press one of these pieces of pasta into the bottom of your original noodle and,on top of the sauce.
  • Top pasta sheet with a tablespoon of sauce and then a tablespoon of cheese filling.
  • Repeat this pasta-sauce-cheese layering one more time.
  • Top t off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese.
  • Add a bit of sauce on the very top around the scalloped edges, so they don't get overdone.
  • Bake for 25-30 minutes.

Nutrition

Calories: 377kcal | Carbohydrates: 39g | Protein: 16g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 68mg | Sodium: 310mg | Potassium: 179mg | Fiber: 2g | Sugar: 2g | Vitamin A: 583IU | Calcium: 224mg | Iron: 1mg