Print Recipe
Ingredients
- 6 fresh lasagna sheets
- 1 jar marinara sauce
- 1 small container ricotta cheese 15 oz
- a bunch of fresh basil leaves
- 1 mozzarella ball cubed
- spray olive oil
- salt & pepper
Instructions
-
pre-heat oven to 375 degrees.
-
lightly spray olive oil on two 6-cup standard muffin tins.
-
in a large pot of boiling water, blanch each lasagna sheet for 2-3 min until slightly softened.
-
cut each lasagna sheet in 1/2.
-
fit each lasagna sheet carefully into the cupcake mold, making sure not to break it.
-
fill each lasagna cup with 2 tbsp of the ricotta filling.
-
season with salt & pepper
-
add 2 tbsp of marinara sauce in each lasagna cup to cover the ricotta mixture.
-
top each lasagna cup with a small amount of cubed mozzarella.
-
bake the lasagna cups for 20 minutes, or until the cheese has melted and the lasagna cups are cooked through and crispy golden brown.
-
serve immediately, garnished with basil leaves.
