Thursday, April 19, 2012

Gluten Free Lasagne Cups

 
I just love making food into shapes. I am not sure why I enjoy them so much. I like having a portion defined, rather than presenting a huge pan where my family freely decides how much their eyes tell them they can eat, I present them with their proper portion size. They can always come back for extras of course! These Cups were scrumptious. I love how the upper part of the noodle gets a little crispy. I am weird like that. 
Gluten Free Lasagne cups
adapted from Laurens Latest

1/2 pound sweet italian sausage cooked and drained
1/2 pound ground sirloin cooked and drained
1 can bertolli olive oil and garlic marinara
1 8 oz package of Philadelphia Cream Cheese
1/2 cup grated parmesan cheese
1 pound mozzarella cheese
1/2 cup ricotta cheese
1 tsp italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 egg
 lasagne rice noodles

Basil for garnish

Cook and drain the meat. Add Marinara to a saucepan and add drained meat, let simmer on low for 15 minutes.
For the cheese filling- stir cream cheese, parmesan, mozzarella (excluding half of the grated mozzarella cheese...set aside), ricotta, italian seasoning, salt and pepper and egg.  Set aside. 
For the pasta- Bring large pot of salted water to boil. Cook pasta sheets 2 minutes less than package directions and drain. Place pasta on greased baking sheet until you are ready for assembly.

For assembly- Preheat oven to 350 degrees. Line muffin tins with squares of parchment paper 
or tin foil. 
 Line the edges of the muffin tins with 1 pasta sheet per cup.
Spoon about 1/2 tablespoon of sauce into the bottom of each cup. 
Next cut 9 pasta sheets into quarters and press one of these pieces of pasta into the bottom on top of the sauce.
 Top pasta sheet with a generous tablespoon of sauce 


and then a generous tablespoon of cheese filling. 
Repeat this pasta-sauce-cheese layering one more time
 Bake for 25-30 minutes or until everything is hot and bubbly. 


Serve hot. 
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