Lasagna Cups Recipes

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KIDS CAN MAKE: MINI LASAGNA CUPS

These genius little lasagna cups are made with a surprise ingredient: ravioli! They fit perfectly into muffin tin cups and add an extra bonus pocket of cheese. Little kids can help measure the ingredients and big kids can help make the sauce. Both can help fill the cups.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 9



Kids Can Make: Mini Lasagna Cups image

Steps:

  • Bring a large pot of water to a boil. Add the ravioli and cook according to the package directions. Drain and rinse under cold water until cool enough to handle.
  • Position an oven rack in the middle of the oven and preheat to 400 degrees F. Brush the cups of a 12-cup muffin tin with 2 tablespoons of the oil. Set aside.
  • Combine the tomatoes, Italian seasoning, carrot, garlic and remaining 2 tablespoons oil in a blender. Blend until well combined but not entirely smooth, about 20 seconds. Season with salt and pepper.
  • Spoon 1/2 teaspoon sauce into each oiled cup, top with a ravioli, then with 1 teaspoon sauce and 1 teaspoon mozzarella. Repeat twice so that each cup has 3 raviolis layered on top of each other with sauce and mozzarella. Evenly divide the remaining sauce among the cups. Top each with 1 tablespoon mozzarella and 1/4 teaspoon Parmesan. Bake until the top of each lasagna is golden brown and bubbly, 18 to 20 minutes.

One 24-ounce bag frozen spinach and cheese ravioli
4 tablespoons olive oil
One 14.5-ounce can chopped tomatoes
1 1/2 teaspoons Italian seasoning
1 small carrot, chopped
1 clove garlic
Kosher salt and freshly ground black pepper
1 1/2 cups shredded part-skim mozzarella
1 tablespoon grated Parmesan

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



Lasagna Cups image

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.

3 individual lasagna noodles
1/2 pound ground turkey or beef
1 cup meatless pasta sauce
1/3 cup 2% cottage cheese
1/4 teaspoon garlic powder
2 tubes (8 ounces each) refrigerated crescent rolls
2 cups shredded Italian cheese blend or cheddar cheese
1 cup grape tomatoes, halved

LASAGNA CUPS

These are super simple to make, delicious, and well....adorable! They are also easily modified to suit individual tastes.

Provided by Hippie2MARS

Categories     Kid Friendly

Time 50m

Yield 12 serving(s)

Number Of Ingredients 8



Lasagna Cups image

Steps:

  • Brown sausage and hamburger together until no longer pink.
  • Drain well.
  • Mix in spaghetti sauce and set aside.
  • In another bowl, combine ricotta cheese with crushed garlic, and set aside.
  • Greased muffin tin cups and place one wonton wrapper in each cup.
  • Place a dollop of the ricotta cheese in each cup.
  • Ladle a spoonful of the meat sauce on top of the ricotta in each cup.
  • Drop a couple of mushroom slices on top of each cup.
  • Sprinkle with shredded cheese.
  • Layer another wonton wrapper over the mixture, and push down slightly.
  • Repeat layers, ending with shredded cheese.
  • Bake at 375 degrees for 12-15 minutes.
  • Allow cups to sit for 5 minutes before attempting to remove them from the pan.

24 wonton wrappers
1/2 lb sweet Italian sausage
1/2 lb ground beef
2 cups spaghetti sauce
2 cups mozzarella cheese, shredded
1 cup ricotta cheese
1 (4 ounce) can canned mushroom slices, drained
1 garlic clove, crushed

LASAGNA CUPS

Make and share this Lasagna Cups recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 30m

Yield 20 appetizers

Number Of Ingredients 8



Lasagna Cups image

Steps:

  • Add the first 3 ingredients to a large skillet; cook over medium heat, stirring until beef crumbles and is no longer pink; drain well.
  • To the beef in the skillet, add in the pizza sauce; stir to combine; remove from heat.
  • Stir together the egg and ricotta cheese.
  • Separate biscuits and split each biscuit in half.
  • Press each biscuit half on bottom and up sides of lightly greased muffin pans.
  • Spoon meat mixture evenly into biscuit cups.
  • Top evenly with egg mixture; sprinkle each cup with cheese.
  • Bake in a 375° for 18-20 minutes or until golden.
  • Serve immediately.

Nutrition Facts : Calories 101.2, Fat 5.2, SaturatedFat 2.2, Cholesterol 23.6, Sodium 207.9, Carbohydrate 8, Fiber 0.4, Sugar 1.5, Protein 5.5

1/2 lb lean ground beef
1 small onion, chopped
2 garlic cloves, minced
1 cup thick pizza sauce
1 large egg, beaten
1/2 cup ricotta cheese
1 (10 ounce) can refrigerated buttermilk biscuits
3/4 cup shredded mozzarella cheese

LASAGNA CUPCAKES

Provided by Aarti Sequeira

Categories     appetizer

Time 1h35m

Yield 12 cupcakes

Number Of Ingredients 18



Lasagna Cupcakes image

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.

2 tablespoons olive oil
4 whole cloves
One 1-inch cinnamon stick
4 cloves garlic, minced
1 medium onion, finely diced (about 1 cup)
Kosher salt
1 pound mild Italian chicken sausage, casing removed
1/4 cup tomato paste
One 28-ounce can crushed tomatoes
1/4 cup chopped fresh basil
Freshly ground pepper
3/4 cup shredded mozzarella, plus more for topping
3/4 cup freshly grated Parmesan, plus more for topping
3/4 cup part-skim ricotta
1/3 cup mango chutney
Kosher salt and freshly ground pepper
1 package wonton wrappers (at least 48)
12 whole small fresh basil leaves

SIMPLY LASAGNA RECIPE

Discover the only lasagna recipe you'll ever need! Watch our video to learn how to make this meaty, cheesy, crowd-pleasing Simply Lasagna Recipe tonight.

Provided by My Food and Family

Categories     Special Occasion Recipes

Time 1h20m

Yield 12 servings

Number Of Ingredients 9



Simply Lasagna Recipe image

Steps:

  • Heat oven to 350°F.
  • Brown meat in large skillet on medium-high heat. Meanwhile, combine egg, ricotta, parsley, 1-1/4 cups mozzarella and 1/4 cup Parmesan.
  • Drain meat; return to skillet. Stir in pasta sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until blended.
  • Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of 3 lasagna noodles, 1/3 of the ricotta mixture and 1 cup of the remaining meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with foil sprayed with cooking spray.
  • Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.

Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g

1 lb. lean ground beef
1 egg, beaten
1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
1/4 cup chopped fresh parsley
2-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/2 cup KRAFT Grated Parmesan Cheese, divided
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1 cup water
12 lasagna noodles, uncooked

CHICKEN FLORENTINE ALFREDO LASAGNA CUPS

This is super comforting and satisfying. Creamy and rich, but with a nice pop of green from the spinach, pesto, and basil. The chicken gives it some texture and makes it feel like a complete meal on its own. I love the crispy edges of the cheese. Serve with a bright and fresh Geek salad on the side.

Provided by TheOtherJuliaGulia

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 1h15m

Yield 12

Number Of Ingredients 12



Chicken Florentine Alfredo Lasagna Cups image

Steps:

  • Preheat oven to 350 degrees F. Spray two 12-cup standard muffin tins with cooking spray. Set aside.
  • Bring a large pot of lightly salted water to a boil. Cook 12 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Remove with a slotted spoon or a pair of tongs to a colander, leaving water to boil. Rinse noodles with cold water and drain again. Lay noodles flat on a large baking sheet.
  • Place spinach in boiling pasta water and stir until wilted, about 30 seconds; drain. Squeeze dry and coarsely chop.
  • Stir spinach, chicken, 1 cup mozzarella, and 1 1/2 cups Alfredo sauce together in a large bowl. Set aside.
  • Stir ricotta cheese, pesto, and salt together in a medium bowl. Spread 3 tablespoons ricotta mixture onto each lasagna noodle. Working one noodle at a time, cut noodle in half lengthwise. Spread 2 tablespoons chicken mixture onto each noodle half. Roll up lengthwise and place cut-side down in the prepared muffin cups.
  • Top each lasagna cup with 1 tablespoon Alfredo sauce. Sprinkle tops of lasagna cups evenly with remaining 2 cups mozzarella and Parmesan, making sure any stray strands of cheese are pushed into the muffin cups around the roll-up. Cover muffin tins with aluminum foil.
  • Bake in the preheated oven until bubbly and cheese is melted, about 15 minutes. Uncover and continue to bake until even more bubbly and cheese is browned, about 10 more minutes. Let sit for 5 minutes before removing from muffin tin. Sprinkle with basil and parsley and serve.

Nutrition Facts : Calories 625 calories, Carbohydrate 34.4 g, Cholesterol 103.5 mg, Fat 38.6 g, Fiber 1.8 g, Protein 36.6 g, SaturatedFat 16.4 g, Sodium 1141.8 mg, Sugar 3.7 g

cooking spray
1 (16 ounce) package lasagna noodles
5 ounces baby spinach leaves
4 cups shredded cooked chicken
3 cups shredded mozzarella cheese, divided
3 cups Alfredo sauce, divided
2 ¼ cups whole-milk ricotta cheese
½ cup prepared basil pesto
½ teaspoon kosher salt
1 cup shredded Parmesan cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley

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