
21 lasagne pasta sheets
for the sauce:
1/2 large onion
1/2 pound lean ground beef cooked and drained
1/2 red bell pepper, chopped
1 small zucchini, diced
1 jar FCCM Fresh Herb Marinara
salt & pepper to taste
for the cheese filling
1-10 oz. tub Philadelphia Italian Herb & Cheese Cooking Cream
1/3 cup grated parmesan cheese
3/4 pound mozzarella cheese, grated & divided
1/3 cup ricotta cheese
1/2 teaspoon pepper
1 egg
- for the sauce:
- Over medium heat and saute onions, pepper and zucchini until tender, 5 minutes.
- Stir in cooked ground beef until well incorporated.
- Stir in remaining ingredients and bring to simmer.
- Reduce heat to low and cook 30 minutes or so. {The longer it cooks, the better it will taste!} This will be very thick.
- Bring large pot of salted water to boil.
- Cook pasta sheets 2 minutes less than package directions and drain.
- Place pasta on greased baking sheet until you are ready for assembly.
- Preheat oven to 350 degrees.
- Line 12 jumbo muffin tins with squares of parchment paper. If they don't stay in on their own, that's ok--the pasta will help with that.
- Line the edges of the muffin tins with 1 pasta sheet per cup. {Pasta sheet will overlap about 2 inches.}
- Spoon about 1/2 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 on top of the sauce.
- Top pasta sheet with a generous tablespoon of sauce and then a generous tablespoon of cheese filling.
- Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles.
- Top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese.
- Bake for 25-30 minutes or until everything is hot and bubbly. Serve hot.
- for the pasta sheets:
- Over medium heat and saute onions, pepper and zucchini until tender, 5 minutes.
- Stir in cooked ground beef until well incorporated.
- Stir in remaining ingredients and bring to simmer.
- Reduce heat to low and cook 30 minutes or so. {The longer it cooks, the better it will taste!} This will be very thick.
- Bring large pot of salted water to boil.
- Cook pasta sheets 2 minutes less than package directions and drain.
- Place pasta on greased baking sheet until you are ready for assembly.
- Preheat oven to 350 degrees.
- Line 12 jumbo muffin tins with squares of parchment paper. If they don't stay in on their own, that's ok--the pasta will help with that.
- Line the edges of the muffin tins with 1 pasta sheet per cup. {Pasta sheet will overlap about 2 inches.}
- Spoon about 1/2 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 on top of the sauce.
- Top pasta sheet with a generous tablespoon of sauce and then a generous tablespoon of cheese filling.
- Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles.
- Top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese.
- Bake for 25-30 minutes or until everything is hot and bubbly. Serve hot.
- Over medium heat and saute onions, pepper and zucchini until tender, 5 minutes.
- Stir in cooked ground beef until well incorporated.
- Stir in remaining ingredients and bring to simmer.
- Reduce heat to low and cook 30 minutes or so. {The longer it cooks, the better it will taste!} This will be very thick.
- Bring large pot of salted water to boil.
- Cook pasta sheets 2 minutes less than package directions and drain.
- Place pasta on greased baking sheet until you are ready for assembly.
- Preheat oven to 350 degrees.
- Line 12 jumbo muffin tins with squares of parchment paper. If they don't stay in on their own, that's ok--the pasta will help with that.
- Line the edges of the muffin tins with 1 pasta sheet per cup. {Pasta sheet will overlap about 2 inches.}
- Spoon about 1/2 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 on top of the sauce.
- Top pasta sheet with a generous tablespoon of sauce and then a generous tablespoon of cheese filling.
- Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles.
- Top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese.
- Bake for 25-30 minutes or until everything is hot and bubbly. Serve hot.
- for assembly:
- Over medium heat and saute onions, pepper and zucchini until tender, 5 minutes.
- Stir in cooked ground beef until well incorporated.
- Stir in remaining ingredients and bring to simmer.
- Reduce heat to low and cook 30 minutes or so. {The longer it cooks, the better it will taste!} This will be very thick.
- Bring large pot of salted water to boil.
- Cook pasta sheets 2 minutes less than package directions and drain.
- Place pasta on greased baking sheet until you are ready for assembly.
- Preheat oven to 350 degrees.
- Line 12 jumbo muffin tins with squares of parchment paper. If they don't stay in on their own, that's ok--the pasta will help with that.
- Line the edges of the muffin tins with 1 pasta sheet per cup. {Pasta sheet will overlap about 2 inches.}
- Spoon about 1/2 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 on top of the sauce.
- Top pasta sheet with a generous tablespoon of sauce and then a generous tablespoon of cheese filling.
- Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles.
- Top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese.
- Bake for 25-30 minutes or until everything is hot and bubbly. Serve hot.
- Over medium heat and saute onions, pepper and zucchini until tender, 5 minutes.
- Stir in cooked ground beef until well incorporated.
- Stir in remaining ingredients and bring to simmer.
- Reduce heat to low and cook 30 minutes or so. {The longer it cooks, the better it will taste!} This will be very thick.
- Bring large pot of salted water to boil.
- Cook pasta sheets 2 minutes less than package directions and drain.
- Place pasta on greased baking sheet until you are ready for assembly.
- Preheat oven to 350 degrees.
- Line 12 jumbo muffin tins with squares of parchment paper. If they don't stay in on their own, that's ok--the pasta will help with that.
- Line the edges of the muffin tins with 1 pasta sheet per cup. {Pasta sheet will overlap about 2 inches.}
- Spoon about 1/2 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 on top of the sauce.
- Top pasta sheet with a generous tablespoon of sauce and then a generous tablespoon of cheese filling.
- Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles.
- Top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese.
- Bake for 25-30 minutes or until everything is hot and bubbly. Serve hot.
- Over medium heat and saute onions, pepper and zucchini until tender, 5 minutes.
- Stir in cooked ground beef until well incorporated.
- Stir in remaining ingredients and bring to simmer.
- Reduce heat to low and cook 30 minutes or so. {The longer it cooks, the better it will taste!} This will be very thick.
- Bring large pot of salted water to boil.
- Cook pasta sheets 2 minutes less than package directions and drain.
- Place pasta on greased baking sheet until you are ready for assembly.
- Preheat oven to 350 degrees.
- Line 12 jumbo muffin tins with squares of parchment paper. If they don't stay in on their own, that's ok--the pasta will help with that.
- Line the edges of the muffin tins with 1 pasta sheet per cup. {Pasta sheet will overlap about 2 inches.}
- Spoon about 1/2 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 on top of the sauce.
- Top pasta sheet with a generous tablespoon of sauce and then a generous tablespoon of cheese filling.
- Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles.
- Top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese.
- Bake for 25-30 minutes or until everything is hot and bubbly. Serve hot.