Filed Under: Dinner, Food, Less than 30 Minutes, Lunch, Pasta, Recipes

Mini Lasagna Cups

You can’t go wrong with some tasty lasagna hot from the… cupcake pan! Mini lasagna cups are great as a starter, or a light lunch paired with a side salad.

February 8th, 2012

By Eshun Mott

Servings
Makes 12
Prep Time
Prep time: 30 minutes
Ingredients
  • 11 cups baby spinach
  • 1 tbsp olive oil
  • ½ cup chopped onion
  • 1 tbsp chopped garlic
  • 2 cups ricotta cheese (475 g container)
  • 1 large egg
  • ½ cup grated Parmesan
  • 2 tbsp chopped parsley
  • 6 lasagna pasta sheets
  • 2 cups tomato sauce
  • 3 cups grated mozzarella cheese
Directions
  1. Preheat oven to 375˚F.

  2. Lightly grease 2 Texas-sized muffin pans (12 wells total).

  3. Working in batches, place spinach in a large frying pan and cook, stirring, for 2 minutes or until wilted. Transfer to a strainer and press out any liquid. Chop coarsely. Reserve.

  4. Heat olive oil in a frying pan over medium heat, add chopped onion and sauté for 2 minutes or until softened. Add chopped garlic and sauté for 1 minute more. Remove from heat and set aside.

  5. Combine ricotta cheese, egg, grated Parmesan and chopped parsley in a bowl and stir until uniform. Season well with salt and pepper.

  6. Use kitchen shears to cut 6 fresh pasta sheets in half (to make 12 4x4-inch squares), then make about 1 ½-inch cuts from each point of the square towards the centre.

  7. Fit one pasta sheet into each of 12 muffin wells with points overlapping to form a sort of cup.

  8. Measure out 2 cups tomato sauce and 3 cups grated mozzarella cheese . Spoon about 1 tbsp of sauce into the bottom of each pasta cup.

  9. Divide spinach between pasta cups, then use half of the mozzarella to make a layer of cheese. Spoon ricotta mixture into cups, filling almost to the top, then spread with about 1 tbsp sauce and sprinkle with remaining mozzarella.

  10. Bake for 20 minutes or until sauce is bubbling and cheese is melted.

  11. Let stand 5 minutes to allow fillings to firm up slightly, and use the point of a thin knife to remove mini lasagnas from pan.

Mini Lasagna Cups
Photography by John Cullen

2 responses to “Mini Lasagna Cups”

  1. Alexis says:

    I really enjoy the recipes you have, but I would find it really helpful if you would post the nutritional informationn with them.

  2. Mel says:

    What are you supposed to do with the sautéed garlic and onion? I would assume that it is supposed to be part of the sauce base, but there are some missing instructions.

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