Ingredients (Makes 12):
12 lasagna noodles
1 lb (450 g) ground beef
2 cups marinara sauce
1 cup ricotta cheese
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 egg
1 teaspoon Italian seasoning
Salt and pepper to taste
Cooking spray or olive oil
Instructions:
Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
Cook lasagna noodles according to package directions until flexible but still firm. Drain and lay flat.
In a skillet over medium heat, cook ground beef until browned. Drain excess fat.
Stir marinara sauce into the beef and simmer 3–5 minutes.
In a bowl, mix ricotta, egg, Parmesan, Italian seasoning, salt, and pepper.
Cut noodles in half if needed and press one noodle into each muffin cup, folding edges to form a cup.
Layer each cup:
Spoon meat sauce
Add ricotta mixture
Top with mozzarella
Bake for 18–22 minutes until cheese is melted and edges are lightly golden.
Cool 5 minutes, then carefully remove and serve.
Tip:
For crispier edges, broil the tops for the last 1–2 minutes.
Lasagna Cupcakes
