Lasagna Cups

Your Grandma. G. makes a killer homemade lasagna. I remember Christmases where her brother, my uncle D., would ask for pans for his gift. I'll always associate lasagna with Christmas, to an extent. This recipe is modern, and fun!

Marinara Sauce:
2 T. olive oil
1/2 C. white onion, chopped
1/2# ground beef (or Italian sausage), cooked and drained
1/2 C. red bell pepper, chopped
1 small zucchini, diced
2 cloves garlic, minced
1-6oz. can tomato paste
1-8oz. can tomato sauce {+1/2 can water to wash out can}
1-14.5oz. can diced tomatoes
1 T. dried basil
1/2 T. dried oregano
1 bay leaf
1 tsp. sugar
Salt & pepper, to taste

Cheese filling:
1-10oz. tub Philadelphia Italian Herb & Cheese Cooking Cream
1/3 C. grated Parmesan cheese
3/4# mozzarella cheese, grated & divided
1/3 C. ricotta cheese
1/2 tsp. pepper
1 egg

21 lasagna pasta sheets, cooked as directed, al-dente (2 minutes less than box says!)

For the sauce- heat olive oil over medium heat and saute onions, pepper, zucchini and garlic until tender, 5 minutes. Stir in cooked ground beef and tomato paste until well incorporated. Stir in remaining ingredients and bring to simmer. Reduce heat to low and cook 30 minutes or so to thicken.

For the cheese filling- stir all ingredients together excluding half of the grated mozzarella cheese. Set aside.

For assembly- Line 12 jumbo muffin tins with squares of parchment paper. Line the edges of the muffin tins with 1 pasta sheet per cup. Spoon about 1/2 T. 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 being sure to press out any air bubbles. Top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese.

Bake @ 350* for 25-30 minutes or until everything is hot and bubbly. Serve immediately.

{LDM}