Lasagna Cups

The cups hold their shape when you take them out of the pan, so they can all be stored in one big container or even in a freezer bag. Whenever you’re hungry, just grab one and reheat. It’s like magic!

Tomato Sauce:
2 Tbsp. extra-virgin olive oil
½ large onion
½ lb lean ground beef, cooked and drained
½ red bell pepper, chopped
1 small zucchini, diced
2 cloves garlic, minced
1 (6 oz) can tomato paste
1 (8 oz) can tomato sauce, plus ½ can water to wash out can
1 (14.5 oz) can diced tomatoes
1 Tbsp. dried basil
½ Tbsp. dried oregano
1 bay leaf
1 tsp. sugar
sea salt
black pepper, freshly cracked

Cheese Filling:
1 (10 oz) tub Philadelphia Italian herb and cheese
1/3 cup Parmesan cheese, grated
¾ lb mozzarella cheese, grated & divided
1/3 cup ricotta cheese
½ tsp. black pepper, freshly ground
1 egg
21 lasagne pasta sheets

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5). Place oven rack in the middle position.

For the Sauce:
Heat olive oil over medium heat and sauté onions, pepper, zucchini and garlic until tender, 5 minutes. Stir in cooked ground beef and tomato paste 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.

For the Cheese Filling:
Stir all ingredients together excluding half of the grated mozzarella cheese. Set aside.

For the Pasta:
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.

For the Assembly:
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"). Spoon about ½ Tbsp. of sauce into the bottom of each cup. Next 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 Tbsp. 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.