Lasagna In A Muffin Pan Recipes

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.

MUFFIN-TIN LASAGNAS

Steps:

• Preheat oven to 375°. In a bowl, mix egg, ricotta cheese and 1-1/4 cups Italian cheese blend., Generously grease 12 muffin cups with oil; line each with a wonton wrapper. Fill each with 1 tablespoon ricotta mixture and 1-1/2 tablespoons pasta sauce. Top each with a second wrapper, rotating corners and pressing down centers. Repeat ricotta and sauce layers. Sprinkle with remaining cheese blend., Bake until cheese is melted, 20-25 minutes. If desired, sprinkle with parsley.

MUFFIN TIN LASAGNA CUPS

Steps:

• Grease a 12-cup muffin tin with cooking spray. Arrange two wonton wrappers in each cup so that they are overlapping slightly with the edges sticking about 1 inch outside each cup.
• Preheat the oven to 350°F.
• In a large skillet set over medium heat, add the oil and sausage. Cook, breaking apart the sausage with a spatula, until it is cooked through. Add the marinara sauce and stir to combine. Remove the skillet from the heat.
• In a small mixing bowl, stir together the ricotta cheese, Parmesan cheese, egg and Italian seasoning.
• Divide the ricotta mixture among the muffin tin cups, then divide the sausage mixture among the cups, spooning it atop the ricotta.
• Top each cup with a portion of the mozzarella cheese, then bake the lasagna cups until the edges of the wontons are crispy, 12 to 15 minutes.
• Allow the lasagna cups to cool for 10 minutes before removing them from the muffin tin and serving.
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LASAGNA MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray.
• Combine mozzarella cheese and Asiago cheese together in a bowl. Press a wonton wrapper into the bottom of each muffin cup. Spoon pasta sauce about halfway full in each muffin cup; sprinkle with 2 to 3 tablespoons cheese mixture. Press another wonton wrapper on top of cheese layer. Add another spoonful of sauce; sprinkle with cheese. Repeat to fill all the muffin cups.
• Bake in the preheated oven until sauce is bubbling and cheese is melted, 20 to 25 minutes.

MUFFIN TIN LASAGNA RECIPE

Steps:

• Preheat oven to 375 degrees F.
• Heat a large skillet over medium heat.
• Add turkey, onions, mushrooms, salt and pepper.
• Cook for 8-10 minutes, or until turkey is browned and onions are clear. Drain grease.
• Add minced garlic and cook for an additional 1-2 minutes.
• Stir in crushed tomatoes and two teaspoons of oregano.
• Reduce heat to low and let simmer for 10 minutes; remove from heat and set aside.
• In a large mixing bowl, combine ricotta, remaining oregano and basil and mix until combined; set aside.
• Spray a 12-cup muffin tin with nonstick cooking spray.
• Place one wonton wrapper into each of the cups, pressing firmly in the bottom of the pan and up the sides.
• Use half of the ricotta mixture and divide it evenly among muffin cups.
• Top with half of the tomato sauce mixture divided evenly among muffin cups.
• Sprinkle 2 teaspoons of Mozzarella cheese on top and repeat layers, starting with another wonton wrapper, cheese mixture, tomato sauce and shredded cheese.
• Bake for 10-12 minutes, or until cheese has melted and wonton wrappers are golden brown on the edge.
• Let cool for a few minutes, remove from muffin tin and serve.

LASAGNA IN A MUFFIN PAN

Steps:

• Preheat oven to 350.
• Brown ground beef, drain.
• Add sauce to beef and simmer while cooking noodles.
• Cook lasagna noodles according to package directions, but 2 minutes less time. Drain and place flat on greased cookie sheet.
• Mix cream cheese, Parmesan cheese, 1/2 the mozzarella, ricotta cheese, pepper and the egg.
• Line 12 jumbo muffin cups with squares of parchment paper, big enough to cover the sides.
• Line the sides of cups with one sheet of pasta. It should overlap about 2 inches.
• Spoon 1/2 tablespoon sauce into each cup.
• Cut 12 pasta sheets in thirds.
• Place 1 piece of pasta in bottom of cup, on top of sauce.
• Spoon 1 good tablespoon sauce, then 1 good tablespoon cheese and another piece of pasta. Repeat.
• Top last piece of pasta in each cup with sauce and remaining mozzarella cheese.
• Bake 25-30 minutes or until bubbly.

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.

INDIVIDUAL LASAGNA CUPS

Steps:

• Preheat oven to 350 degrees.
• Heat a skillet over medium high heat. Add the ground beef and cook, crumbling until no longer pink. Drain the fat from the beef and return meat to the pan. Remove from heat.
• Add spaghetti sauce and 1/4 cup mozzarella to the meat, stirring to combine. Set aside.
• In a medium size bowl, combine the ricotta cheese, egg, garlic powder, Italian seasoning and parmesan. Mix well.
• Grease 12 cup muffin tins. Place two wonton wrappers, overlapping slightly to make a cup that will fill the muffin tin.
• Place 2 Tablespoons of the meat mixture in the bottom of the cup. Add 1-2 Tablespoons of the cheese mixture. Top with another 2 Tablespoons of meat mixture and remaining 1/4 cup of mozzarella.
• Bake 12-15 minutes until wrappers are cooked and cheese is melted. Allow to cool for 5-10 minutes before serving. They will be hot!