Ingredients
Use Silicone Wrappers
1 pound lasagna noodles (typically this is one box)
1 tablespoon olive oil
1 1/2 pounds ground round (Mom insists that ground round has just the right amount of fat for lasagna - not too much and not too little)
Ground Pepper
Salt
garlic powder, to taste
onion powder, to taste
dried basil, to taste
oregano, to taste
2 pounds Ragu Robusto 7-herb tomato sauce (Mom will hear nothing of any other brand)
8 ounces part-skim ricotta or cottage cheese (we use this in our lasagna)
1 pound shredded mozzarella cheese
1/4 cup Parmesan cheese
Preparation
have all of your lasagna ingredients ready (at the point where you would layer them in your lasagna pan). shove a lasagna noodle (or a part of one) into a cupcake liner, letting it run up the sides It’s a big mess and that’s fine. Next, pour some meat sauce on top. Cover that with one layer of lasagna innards (typically ricotta and mozzarella). Top with a square of noodle (again, it’s totally imperfect), more meat sauce, and some Parmesan cheese.
Bake the same way as you would method one: Put the filled liners into a baking dish (you can use the same type of dish you would use to bake lasagna). Cover with foil and bake at 375 F for 30 minutes. Remove the foil and bake for another five minutes until the tops are bubbly. Serve warm, refrigerate, or freeze and store for a time when you need a quick snack.
Read more at http://www.cupcakeproject.com/2012/02/lasagna-cupcakes-two-ways.html#J7Fj0sMURESVjqQd.99
