This month, for Mini Mondays I wanted to make something that would be easy to take to all those holiday parties you know you'll be going to (or having) in the next month. These little lasagna cups are simple to make, and would be a great appetizer or a tasty addition to an hors d'oeuvre party. You can make these in the foil muffin liners or directly in the muffin tin itself, they will stay together surprisingly well. If you're making these for a party I'd suggest making them in the muffin liner because they're easier to serve and eat without a table that way. Plus, it makes for easier clean up. This recipe will make enough for 12 lasagna cups.
Lasagna Cups
What you need:
6 Lasagna noodles
8 oz ricotta cheese
Mozzarella cheese (finely shredded)
Parmesan cheese
Marinara sauce
Pepperoni
Basil (fresh or the Gourmet Gardens Basil Paste found in the produce section at the grocery store)
What you do:
Cook the pasta to al dente. Drain them and allow them to cool a bit until you can comfortably handle them. Use whatever small shaped cookie cutter you have to cut the noodles (or cut them into squares small enough to fit in the muffin tin). I couldn't find my little circle cookie cutter so I used a little heart one and it worked perfectly. With this size cookie cutter I was able to get 4 hearts out of each noodle. Put one noddle at the bottom of each tin.
Put a little spoonful of marinara sauce on top of each noodle.
Next put a couple slices of pepperoni.
Mix some basil in with the ricotta cheese. Put a small spoonful on top of the pepperoni and a little sprinkle of mozzarella cheese.
Next comes another layer of pasta.
And another layer of marinara.
And some more ricotta.
Now add some more mozzarella. Put quite a bit because this is the top layer. Top it off with a little bit of parmesan.
Bake at 350* for 30 minutes, until the cheese is nice and melty.
Looks good, right?
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