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Lasagna Cups

Serving Size: 12


Rosina Wavy Pasta Sheet, Lay Flat to Defrost

Rosina Italian Style Meatballs, Chopped

2 Tablespoons Olive Oil

½ large Onion, Diced

½ Red Bell Pepper, Chopped

1 Small Zucchini, Diced

2 Cloves Garlic, Minced

1-6 oz. Can Tomato Paste

1-8 oz. Can Tomato Sauce (+ ½ can of water)

1-14.5 oz. Can Diced Tomatoes

1 Tablespoon Dried Basil

½ Tablespoon Dried Oregano

1 Bay Leaf

1 Teaspoon Sugar

Salt & Pepper to taste

For the Cheese Filling:

3 oz Cream Cheese, softened

1/3 Cup Grated Parmesan Cheese

4 oz Mozzarella Cheese, Grated and divided

2 cups Ricotta Cheese

½ Teaspoon pepper

1 Egg

2 Tbsp. minced parsley

Cooking Directions:

For the Sauce:

  1. Heat olive oil over medium heat and sauté onions, red bell pepper, zucchini, and garlic until tender, 5 minutes. Stir in chopped meatballs and tomato paste until well incorporated. Stir in the Tomato Sauce, Diced Tomatoes, Dried Basil, Dried Oregano, Bay Leaf, and Sugar and bring to a simmer. Reduce the heat to low and cook for 30 minutes.

For the Cheese Filling:

  1. In a large bowl stir all the ingredients together excluding half of the grated mozzarella cheese. Set this aside for later use.

To Assemble:

  1. Preheat oven to 350 degrees. Line a jumbo muffin tin with squares of parchment paper.
  2. Cut the pasta sheet into 4 inches strips. Using these strips, criss-cross two (2” x 4”) strips in the bottom of each muffin cup.    
  3. Spoon about ½ Tablespoon of the sauce into the bottom of each cup. Next cut a pasta sheet into 2 squares and press one of these pieces of pasta into the bottom on top of the sauce.
  4. Top pasta sheet with a generous Tablespoon of the Sauce and then a generous Tablespoon of the cheese filling. Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles.
  5. Top these lasagna cups off with a third piece of pasta, more sauce and the remaining Mozzarella Cheese. Bake for 25- 30 minutes.  Remove from oven and serve hot with additional sauce.