Lasagna Cupcakes With Noodles Recipes

LASAGNA CUPCAKES

Steps:

• Preheat oven to 375 degrees. Brown sausage and hamburger in a large skillet over medium high heat and drain. Divide into 4 portions and reserve three for another night. Add spaghetti sauce to remaining meat mixture and stir to combine.
• In a large bowl, combine the ricotta the salt and pepper and stir to combine.
• Coat a 12 cup muffin tin with cooking spray, and arrange a wonton wrapper in each cup. Take half the ricotta mixture and divide it among the 12 cups. Top with half of the meat sauce, and sprinkle with shredded cheese. Place another wonton wrapper over the cheese, and repeat the layers by adding the remaining ricotta cheese, meat sauce, and top with shredded cheese.
• Bake at 375 degrees for 10 to 15 minutes until the cheese is melted and the wonton wrappers are golden. Cool in the muffin tin for 5-10 minutes before serving.

SPINACH LASAGNA CUPCAKES

Steps:

• Heat oven to 350°F. Spray 6 jumbo muffin cups with cooking spray
• Line each muffin cup with 2 lasagna noodle halves, crisscrossing over bottom of cup, coming up sides of cup. Spoon about 1 tablespoon pasta sauce over noodles in each cup.
• In medium bowl, mix spinach, ricotta cheese, oregano, garlic powder, salt and egg. Place about 1/2 cup spinach mixture over sauce in each muffin cup; top each with about 3 tablespoons pasta sauce, 1 1/2 tablespoons mozzarella cheese and 1 teaspoon Parmesan cheese. Cover with foil.
• Bake 35 minutes. Uncover; bake about 5 minutes longer or until cheese is melted. Let stand in pan 10 minutes; remove from pan, and serve immediately. If desired, serve with additional pasta sauce.

LASAGNA CUPCAKES

Steps:

• 1. Preheat oven to 375. Cook lasagna noodles (they say you don't have to, but then they don't fit into the cupcake pan). Cut noodles to a small square (I've discovered you can get about 4-5 squares per noodle)
• 2. Place a cooked lasagna noodle at the bottom of sprayed cupcake pan. Layer with tomato sauce, Parmesan, ricotta, and mozzarella cheese. Top with another cooked lasagna noodle and press down.
• 3. Repeat toppings.
• 4. Place a top lasagna noodle, then put tomato sauce, basil and mozzarella cheese.
• 5. Cook for 17-20 minutes, until cheese is melted and golden brown.

EASY LASAGNA RECIPE

Steps:

• Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish.
• In a large pot of generously salted water, cook lasagna noodles according to package instructions until just al dente. Drain and set aside.
• While your noodles cook, heat oil over medium-high heat. Add ground beef and cook until browned. If your meat released a lot of fat while it cooked, drain or spoon off the fat.
• Add pasta sauce and simmer until beef is cooked through. Taste and add salt and pepper as needed.
• In a medium bowl, whisk together ricotta cheese, egg, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Set aside.
• Use a ladle to spoon 1/4 of the sauce into your baking dish. Lay 3 noodles lengthwise and top with 1/4 of the sauce. Drop 1/2 of the ricotta mixture over the top in dollops and then gently spread it out into a smooth layer. Sprinkle with 1/3 of the mozzarella and parmesan.
• Lay another layer of noodles, this time using 4 and placing across the dish instead of lengthwise, trimming the edges as needed. Add the sauce, remaining ricotta, and cheese just as you did with the last layer.
• Add final layer of noodles, going horizontally this time and top with remaining sauce and cheese.
• Cover tightly with foil and bake for 35 minutes. Remove foil and continue to bake until cheese is melted and the lasagna is hot all the way through, about 15 minutes.
• Let the lasagna sit for at least 10 to 15 minutes before cutting and serving. Serve and enjoy!

LASAGNA

Steps:

• Heat a large Dutch oven or pot heat ton medium heat. Add the olive oil.
• Add the onion and garlic and saute until soft, about 3 minutes.
• Add the ground beef and cook until brown.
• Add the puree, sauce, diced tomatoes, paste, sugar, basil, salt, oregano, pepper, and bay leaves. Stir until well combined.
• Reduce heat. Cover and simmer for at least 45 minutes, stirring occasionally.
• Preheat oven to 350° F.
• Place a few long sheets of wax paper onto a clean work surface, and spray with cooking spray. In a large pot, cook lasagna noodles according to manufacturer's directions. Drain and place noodles flat onto the wax paper while the sauce continues to cook.
• In a large bowl, beat the egg.
• Add the ricotta, 3/4 cup of the Parmesan cheese, and parsley. Mix until well combined.
• Generously coat a deep 9 X 13-inch baking dish with cooking spray, and layer a rimmed baking pan with tin foil.Remove the bay leaves from the meat sauce.
• Place a thin layer of sauce on the bottom of the pan.
• Put 4 lasagna noodles on top of the meat sauce.
• Spread 1/3 of the ricotta mixture over the noodles.
• Completely cover with about 2 cups of sauce, making sure to spread the sauce into the corners and along the edges.
• Sprinkle 1/2 cup of the mozzarella over the sauce.
• Place 4 lasagna noodles over the mozzarella and repeat the order of layering.
• Place lasagna noodles over the final ricotta/mozzarella layer and cover with sauce.
• Sprinkle remaining mozzarella and parmesan cheeses over the sauce.
• Place the pan of lasagna onto the foil-lined baking sheet. This allows for easier clean-up should it bubble over in the oven or spill over when cutting into at the table.
• Bake for 50 minutes or until bubbly. If you should notice cheese beginning to brown, cover lightly with a sheet of aluminum foil.

LASAGNA CUPCAKES

Steps:

• Preheat oven to 375ºF. Spray muffin tin with cooking spray.
• Brown beef in a skillet and season with salt and pepper. Drain.
• Cut wonton wrappers into circle shapes, about 2 1/4-inches wide, using a biscuit cutter or the top of a drinking glass. You can cut several at a time. Tip: For a more rustic look, leave wonton wrappers uncut.
• Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin cup. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. top with a little meat and pasta sauce.
• Repeat layers (wonton, Parmesan, ricotta, mozzarella, and pasta sauce). Top each cupcake with some of the reserved Parmesan and mozzarella cheeses.
• Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges, then pop each lasagna cupcake out. Garnish with basil and serve.

LASAGNA CUPCAKES WITH PESTO

Steps:

• Preheat oven to 350 degrees F.
• Brown meat in a dry hot pan stirring to break up meat.
• Meanwhile add oil to a pan just to barely cover bottom. Add the peppers, mushrooms, onions, and garlic saute about 5 minutes just until onions are translucent.
• Add the browned beef to the veggies mixture and toss in the pesto sauce. Set aside.
• Remove 3 tablespoons of each of the grated cheeses placing in a bowl, mix to combine, set aside.
• Mix the remaining cheese mixture ingredients together. Set aside.
• Brush cupcake pans with olive oil or spray with a non stick spray. Garlic oil is yummy!
• Start to layer the lasagnas, starting with the wonton wrappers, cheese, meat mixture, repeat till all ingredients are used.
• Pressing each wonton to spread the mixture throughout each layer.
• Top each cake with the cheese mixture that you set aside.
• Place on a cookie sheet pan and bake 20 minutes.
• Remove from oven and let rest for 10 minutes.
• Garnish with tomato and basil leaf.

CHEESY LASAGNA CUPCAKES

Steps:

• Cook noodles as directed on package, omitting salt.
• Meanwhile, cook chicken and onions in large skillet sprayed with cooking spray until chicken is done, stirring frequently; drain. Return chicken mixture to skillet; stir in garlic powder. Mix tomato sauce and pepper until blended. Add 1 cup to chicken mixture along with the Parmesan, eggs and half the mozzarella; mix well.
• Heat oven to 350ºF. Spoon half of the remaining tomato sauce mixture evenly into 12 muffin pan cups. Drain noodles. Spread 1/3 cup chicken mixture onto each noodle; top with 1 Tbsp. of the remaining mozzarella. Roll up; secure with wooden toothpicks, if desired. Place, spiral sides up, in muffin cups; drizzle with remaining sauce. Cover.
• Bake 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 5 min. or until melted. Discard toothpicks before serving.

LASAGNA CUPCAKES WITH NOODLES

Steps:

• have all of your lasagna ingredients ready (at the point where you would layer them in your lasagna pan). shove a lasagna noodle (or a part of one) into a cupcake liner, letting it run up the sides It's a big mess and that's fine. Next, pour some meat sauce on top. Cover that with one layer of lasagna innards (typically ricotta and mozzarella). Top with a square of noodle (again, it's totally imperfect), more meat sauce, and some Parmesan cheese. Bake the same way as you would method one: Put the filled liners into a baking dish (you can use the same type of dish you would use to bake lasagna). Cover with foil and bake at 375 F for 30 minutes. Remove the foil and bake for another five minutes until the tops are bubbly. Serve warm, refrigerate, or freeze and store for a time when you need a quick snack. Read more at http://www.cupcakeproject.com/2012/02/lasagna-cupcakes-two-ways.html#J7Fj0sMURESVjqQd.99

LASAGNA CUPCAKES

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.