LASAGNA IN A MUFFIN PAN

Lasagna in a Muffin Pan image

Provided by sheepdoc

Time 1h15m

Yield 12 cups, 6 serving(s)

Number Of Ingredients 9

24 lasagna noodles
1 (26 ounce) jar marinara sauce
1/2 lb ground beef
1 (10 ounce) package Philadelphia Cream Cheese, Italian Herb Cooking Cheese
1/3 cup parmesan cheese, grated
3/4 lb mozzarella cheese, grated
1/3 cup ricotta cheese
1/2 teaspoon pepper
1 egg

Steps:

Preheat oven to 350.
Brown ground beef, drain.
Add sauce to beef and simmer while cooking noodles.
Cook lasagna noodles according to package directions, but 2 minutes less time. Drain and place flat on greased cookie sheet.
Mix cream cheese, Parmesan cheese, 1/2 the mozzarella, ricotta cheese, pepper and the egg.
Line 12 jumbo muffin cups with squares of parchment paper, big enough to cover the sides.
Line the sides of cups with one sheet of pasta. It should overlap about 2 inches.
Spoon 1/2 tablespoon sauce into each cup.
Cut 12 pasta sheets in thirds.
Place 1 piece of pasta in bottom of cup, on top of sauce.
Spoon 1 good tablespoon sauce, then 1 good tablespoon cheese and another piece of pasta. Repeat.
Top last piece of pasta in each cup with sauce and remaining mozzarella cheese.
Bake 25-30 minutes or until bubbly.