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Lasagna Cups

Makes 12 cups


1/2 lb Ground beef, lean cooked and drained


1 tbsp Basil, dried
1 Bay leaf
2 cloves Garlic
1/2 Onion, large
1/2 tbsp Oregano, dried
1/2 Red bell pepper
1 14.5 oz. can Tomatoes
1 Zucchini, small


1 Egg

Canned Goods

1 6 oz. can Tomato paste


1 8 oz. can Tomato sauce

Pasta & Grains

21 Lasagne pasta sheets

Baking & Spices

1/2 tsp Pepper
1 Salt & pepper
1 tsp Sugar

Oils & Vinegars

2 tbsp Olive oil


3/4 lb Mozzarella cheese
1/3 cup Parmesan cheese, grated
1 10 oz. tub Philadelphia italian herb & cheese cooking cream
1/3 cup Ricotta cheese
Rosalyn Garlington Gulley

what a great way to keep from having to store a half a pan of lasagna in the fridge. also super portable for brown bagging it, or a great serving size for a buffet lunch!