People really like petite things. I don’t get it, personally, but I do get that I need to cater to your interests. What with all the mason jars, cupcakes, and mini things people are eating these days, I’d be ignoring a large portion of you by continually berating you with family sized dishes.
Oh you aren’t a glutton and don’t want to eat fifteen-thousandity calories in one meal? You’d like a baby portion of dinner? Well okay. I got you. I’d be lying to you if I told you that I created this dish to appease your appetite with tiny portioned dinners. What really happened is that all of my bakeware was dirty and I didn’t feel like battling Mt. Dishmore. So I pulled out my muffin tin and went for it.
Kitcheneered.
Single Serving Lasagnas
Ingredients:
- olive oil - 2 tablespoons
- onion - 1 large, diced
- red bell pepper - 1, diced
- garlic - 4 cloves, diced
- tomato paste - 6 ounces
- tomato sauce - 1 14 ounce can
- fresh basil - 1 tablespoon
- fresh oregano - 1 tablespoon
- bay leaf - 1
- sugar - 1 tablespoon
- salt and pepper - to taste
- cream cheese - 8 ounces
- parmesan - 1/2 cup, grated
- mozzarella - 2 cups, grated
- ricotta - 1/2 cup
- fresh pepper - to taste
- lasagna sheets - 12
Instructions:
Heat olive oil over medium heat and saute onions, pepper and garlic until tender, 5 minutes. Stir in tomato paste until well incorporated. Add tomato sauce, basil, oregano, bay leaf, sugar and salt and pepper and bring to simmer. Reduce heat to low and cook 30 minutes or so. For the cheese filling, stir the cream cheese, parmesan, mozzarella, ricotta, and pepper together excluding 1 cup of the mozzarella cheese. Set aside.
Bring large pot of salted water to boil. Cook pasta until almost done, and drain.
Preheat oven to 350 degrees. Spray muffin tins with nonstick pam. Lay the pasta sheet over one of the muffin holes centered. Place a spoon full of sauce and a spoon full of the cheese and fold over one side of the pasta sheet. . Place another spoon full of sauce and spoon full of the cheese and fold the other side of the pasta sheet over. Top with a little sauce and the extra mozzarella cheese. Bake for 25-30 minutes. The lasagna cups should slide right out of the muffin tin.
Love,
Whit
First of all, I love the new blog design! Definitely Whit-tastic! And these lasagnas sound like an awesome snack – I say snack because I would probably eat one after another after another. Yeah, I’m a fat kid =)