Lasagna Cupcakes

Ingredients and Weight:

• Lasagna noodles: 8 oz
• Ground beef: 1 lb
• Italian sausage: 1 lb
• Onion, chopped: 1 medium
• Green bell pepper, chopped: 1 medium
• Garlic cloves, minced: 3
• Tomato paste: 1 (6-oz) can
• Crushed tomatoes: 1 (28-oz) can
• Water: 1 cup
• Italian seasoning: 1 tbsp
• Ricotta cheese: 16 oz
• Parmesan cheese, grated: 1 cup
• Mozzarella cheese, shredded: 1 cup

Preparation Time:

30 minutes

Cooking Time:

40 minutes

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions. Drain and allow to cool.
3. In a large skillet, brown ground beef and Italian sausage over medium heat. Drain off excess grease.
4. Add onion, green bell pepper, and garlic to the skillet and cook until softened.
5. Stir in tomato paste and cook for 1 minute.
6. Add crushed tomatoes, water, and Italian seasoning. Bring to a simmer and cook until sauce has thickened, about 20 minutes.
7. In a large bowl, combine ricotta cheese, Parmesan cheese, and 1/2 cup of the lasagna sauce.
8. Cut lasagna noodles into 8 squares and place in a greased muffin tin.
9. Fill each cupcake liner with 1/4 cup of the ricotta mixture, 1/2 cup of the lasagna sauce, and 1/4 cup of mozzarella cheese.
10. Bake for 40 minutes, or until cheese is melted and bubbly.
11. Let cool slightly before serving.

Nutritional Information:

Serving size: 1 cupcake Calories: 450 Fat: 20g Protein: 25g Carbohydrates: 40g

Dish Characteristics:

• Savory and satisfying
• Rich and cheesy
• Easy to make and serve
• Perfect for a crowd

User Comments:

• "These lasagna cupcakes were a hit at my party! They were so easy to make and everyone loved them." – Sarah
• "I love that these cupcakes are a fun and creative way to enjoy lasagna. The flavors were perfect." – John
• "I had never had lasagna cupcakes before, but I was pleasantly surprised. They were delicious and I will definitely make them again." – Mary

Special Precautions and Tips:

• Use a non-stick muffin tin to prevent cupcakes from sticking.
• If you don't have a muffin tin, you can bake the lasagna cupcakes in a 9x13 inch baking dish.
• Be careful not to overcook the cupcakes, or the noodles will become soggy.
• Let the cupcakes cool slightly before serving, as they will be very hot when they come out of the oven.