![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ePwIRhrlYmn02JAZHp1VWUWlUlgNRDPQIVb5fjLsiYM_-RT4TzBYMlUHCenTf1wr4IwMWgxscQ3xqGNURMmZfXwWvxPuj9lRnodb5JMScCAnFS9JgoWYhsIpXE72SoDjGeHS_0MS5x-K/s320/LasagneCups3.jpg)
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 Latest1/2 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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyYXlkFiCLImYUuW8cFGWbmhQQWbdNwg3mAwo93cwgkfH_iK3oCcKrNgGOmzCP7QfZrNloj9prKu84q876reBeuWsznA0UFJ3iuddSrcX36423j0c_0XiRhyRvy967EIs4uTi0_7E1RPF8/s320/LasagneCups10.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBINUnP3_zSqYyyEGudjD82zfTwrtldfXj6WmYYbBvlh6ftrnBFCI6knGBVeOeOu802vIM5ESoPYZQWG21_X3TffsKADiyGjR9Fo9_NJVZEzQUTXUO4sbHewEYal8d_SyeUVxeFjsNx3rG/s320/LasagneCups5.jpg)
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
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5luX-lo_lSR5gaZwECIGDOnYRs-FVapdt6VDUf2c4mAEGi_6KgqJsQarQ10j0Dtt7bETCerjI8m0Uk_mXhyphenhyphenos7G1uSoYIEXVKpogBUxb0N3zSQfFu6xavQDa34URXlm5B1NTkY3QSEUkH/s320/LasagneCups4.jpg)
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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What a grand idea; silly me, never thinking of using muffin tins to help them hold their shape!
ReplyDeleteLady.. you and I are totally in synch!! I just saw a version of this recipe yesterday and it got my recipe juices working to try my own version. I am floored to see it today on the blogs... you beat me to the punch! LOL! They look awesome!! Well done. :)
ReplyDeleteCan't wait to see your version!
ReplyDeleteThese look awesome! Gotta love food in shapes! These would be a perfect dinner party appetizer!
ReplyDeleteWhat a great idea! I've always rolled them and laid them down on the flat side but I can see how this might work better.
ReplyDelete