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
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pre-heat oven to 375 degrees.
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lightly spray olive oil on two 6-cup standard muffin tins.
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in a large pot of boiling water, blanch each lasagna sheet for 2-3 min until slightly softened.
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cut each lasagna sheet in 1/2.
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fit each lasagna sheet carefully into the cupcake mold, making sure not to break it.
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fill each lasagna cup with 2 tbsp of the ricotta filling.
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season with salt & pepper
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add 2 tbsp of marinara sauce in each lasagna cup to cover the ricotta mixture.
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top each lasagna cup with a small amount of cubed mozzarella.
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bake the lasagna cups for 20 minutes, or until the cheese has melted and the lasagna cups are cooked through and crispy golden brown.
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serve immediately, garnished with basil leaves.
![fresh lasagna sheets fresh lasagna sheets](https://www.aisle3nj.com/wp-content/uploads/2019/05/fresh-lasagna-sheets.png)
![marinara sauce marinara sauce](https://www.aisle3nj.com/wp-content/uploads/2017/07/marinara-sauce.png)
![ricotta cheese 100x100 ricotta cheese 100x100](https://www.aisle3nj.com/wp-content/uploads/2016/06/ricotta-cheese-100x100.png)
![basil 100x100 basil 100x100](https://www.aisle3nj.com/wp-content/uploads/2016/04/basil-100x100.png)
![mozzarella mozzarella](https://www.aisle3nj.com/wp-content/uploads/2017/06/mozzarella.png)
![olive oil spray 100x100 olive oil spray 100x100](https://www.aisle3nj.com/wp-content/uploads/2016/05/olive-oil-spray-100x100.png)