Wow!!! My family and I returned home from a 9 day vacation yesterday. While I was gone, I had a ton of requests for a recipe for the lasagna cups that I made for my last post before we left. I never dreamed these little cups would be so popular. I have had a blast of social media activity on that little lunch. Hmmm.....maybe I should go on vacation more often! We love these lasagna cups, and they really are very easy to make. There is a surprise ingredient in them....ravioli. Yep!! I use precooked ravioli for the noodles. And why not?? Ravioli are the perfect base for lasagna made in muffin cups, providing not only the pasta, but the yummy cheesy filling, as well. I adapted my recipe from The Muffin Tin Cookbook. This is a great cookbook with over 200 recipes for meals cooked in a muffin tin. If you like to cook using a muffin tin, this would be a fabulous book to add to your cookbook arsenal.
Serves 6, using a jumbo silicone muffin cup
12 large cheese filled ravioli- I use the Kirkland brand 4 cheese ravioli at Costco.
1/2 cup part-skim ricotta cheese
3 cups of your favorite tomato based meat sauce- If you make your own meat sauce, please use that. These lasagna cups are delicious with homemade meat sauce. If you don't have your own recipe for a meat sauce, Here is a very tasty recipe. This is my exact recipe except that I add 1 tsp sugar to cut the acidity of the tomatoes, add 1 bay leaf, and sometimes I add a can of sliced mushrooms.
1 cup shredded mozzarella cheese
1/8 cup grated Parmesan cheese- I use Kraft Parm/Romano/Asiago blend
1 Tbsp. milk or half & half
1/4 tsp. Italian seasoning
1/8 tsp. garlic powder
Salt and pepper to taste
1. Preheat oven to 400°F. Spray the jumbo cups with cooking spray and set them on a foil lined (or Silpat lined) baking sheet. Or, you could also put them in a jumbo muffin tin.