Mini Lasagna Cups Damn Delicious

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Preheat your oven to 350°F. Then lightly coat a 13 x 9-inch pan with cooking spray. Any other size of the pan will do as long as the mini lasagna rolls fit. Combine Italian sauce, parmesan cheese, onion powder, and bacon bits in a medium-sized bowl. Lay the cooked noodles out and then cut each one in half widthwise.

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When ready to cook, preheat oven to 400°F (200°C). Add mini lasagna dishes to a baking sheet, cover each dish with a small foil tent, and bake for ~20 minutes covered. Remove foil tent and continue to bake for another 10-15 minutes uncovered, until browned on top as desired. Yields 4 servings mini loaf pan lasagnas.

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Increase the heat to medium-high and cook until no longer pink and browned. Discard any fat from the pan. Meanwhile, add 1 (15 ounce) container or ricotta, 1 egg, 2 tablespoons parmesan, 1 tablespoon fresh minced parsley, a pinch of kosher salt and some freshly ground black pepper. Stir well. Until thoroughly combined.

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2. In a medium pot, heat the olive oil over medium heat. Add the onion and sauté until tender, 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more. 3. Crumble the sausages into the pot and sauté, breaking up large pieces with a wooden spoon. Cook until brown and cooked through, 4 to 5 minutes more. 4.

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To Assemble The Lasagna. Spread 3 tablespoons of the sauce into the bottom of a lightly greased small baking dish. Line the bottom of the baking dish with noodles. Top the noodles with the meat sauce, followed by the Ricotta mixture, and 1/2 of the shredded Mozzarella. Fold the noodles over the meat mixture to cover.

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Add the tomato sauce and stir well. Let the sauce simmer on low heat, stirring occasionally. Meanwhile, boil the lasagna noodles according to the instructions on the box. Drain and set aside. In a mixing bowl, combine the cottage cheese, ½ cup of mozzarella cheese, egg, chopped basil, chopped parsley, and thyme leaves.

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Preheat oven to 375 degrees. In a large frying pan, heat olive oil on medium high heat. Add ground beef and cook for 5 to 7 minutes or until meat is browned. Add garlic, tomatoes, 1 tablespoon dried basil (reserve ½ tbsp), salt, pepper, onions, and wine. Bring to a simmer for 10 minutes then remove from heat.

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Preheat your oven to 450 degrees. In a bowl, add ricotta, 6 ounces of mozzarella, one cup of Parmesan cheese, the egg, parsley, basil, salt, and pepper. Mix to combine. Separate the English muffins into halves, and lay them on a cookie sheet. Twelve halves fit perfectly on a single cookie sheet.

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Set aside for lasagna assembly. Lasagna for two assembly: Preheat the oven to 375 degrees F, ensuring a rack is positioned in the center of the oven. Spray a medium piece of foil with nonstick cooking spray & set aside. Spray a 9×5 or 8.5×5 loaf pan with nonstick cooking spray.

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Fill each cup with 1 tablespoon ricotta cheese. Top with 1 tablespoon marinara mixture and 1 tablespoon mozzarella cheese; repeat with one more layer. Place into oven and bake for 10-12 minutes, or until the cheese has melted and the wonton wrappers are golden brown. Serve immediately, garnished with parsley, if desired.

Mini Lasagna Cups Life in the Green House

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