Lasagna Cups

1. for the sauce:
2. Over medium heat and saute onions, pepper and zucchini until tender, 5 minutes.
3. Stir in cooked ground beef until well incorporated.
4. Stir in remaining ingredients and bring to simmer.
5. Reduce heat to low and cook 30 minutes or so. {The longer it cooks, the better it will taste!} This will be very thick.
6. Bring large pot of salted water to boil.
7. Cook pasta sheets 2 minutes less than package directions and drain.
8. Place pasta on greased baking sheet until you are ready for assembly.
9. Preheat oven to 350 degrees.
10. Line 12 jumbo muffin tins with squares of parchment paper. If they don't stay in on their own, that's ok--the pasta will help with that.
11. Line the edges of the muffin tins with 1 pasta sheet per cup. {Pasta sheet will overlap about 2 inches.}
12. Spoon about 1/2 tablespoon of sauce into the bottom of each cup.
13. Cut 9 pasta sheets into quarters and press one of these pieces of pasta into the bottom on top of the sauce.
14. Top pasta sheet with a generous tablespoon of sauce and then a generous tablespoon of cheese filling.
15. Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles.
16. Top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese.
17. Bake for 25-30 minutes or until everything is hot and bubbly. Serve hot.
18. for the pasta sheets:
19. Over medium heat and saute onions, pepper and zucchini until tender, 5 minutes.
20. Stir in cooked ground beef until well incorporated.
21. Stir in remaining ingredients and bring to simmer.
22. Reduce heat to low and cook 30 minutes or so. {The longer it cooks, the better it will taste!} This will be very thick.
23. Bring large pot of salted water to boil.
24. Cook pasta sheets 2 minutes less than package directions and drain.
25. Place pasta on greased baking sheet until you are ready for assembly.
26. Preheat oven to 350 degrees.
27. Line 12 jumbo muffin tins with squares of parchment paper. If they don't stay in on their own, that's ok--the pasta will help with that.
28. Line the edges of the muffin tins with 1 pasta sheet per cup. {Pasta sheet will overlap about 2 inches.}
29. Spoon about 1/2 tablespoon of sauce into the bottom of each cup.
30. Cut 9 pasta sheets into quarters and press one of these pieces of pasta into the bottom on top of the sauce.
31. Top pasta sheet with a generous tablespoon of sauce and then a generous tablespoon of cheese filling.
32. Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles.
33. Top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese.
34. Bake for 25-30 minutes or until everything is hot and bubbly. Serve hot.
35. Over medium heat and saute onions, pepper and zucchini until tender, 5 minutes.
36. Stir in cooked ground beef until well incorporated.
37. Stir in remaining ingredients and bring to simmer.
38. Reduce heat to low and cook 30 minutes or so. {The longer it cooks, the better it will taste!} This will be very thick.
39. Bring large pot of salted water to boil.
40. Cook pasta sheets 2 minutes less than package directions and drain.
41. Place pasta on greased baking sheet until you are ready for assembly.
42. Preheat oven to 350 degrees.
43. Line 12 jumbo muffin tins with squares of parchment paper. If they don't stay in on their own, that's ok--the pasta will help with that.
44. Line the edges of the muffin tins with 1 pasta sheet per cup. {Pasta sheet will overlap about 2 inches.}
45. Spoon about 1/2 tablespoon of sauce into the bottom of each cup.
46. Cut 9 pasta sheets into quarters and press one of these pieces of pasta into the bottom on top of the sauce.
47. Top pasta sheet with a generous tablespoon of sauce and then a generous tablespoon of cheese filling.
48. Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles.
49. Top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese.
50. Bake for 25-30 minutes or until everything is hot and bubbly. Serve hot.
51. for assembly:
52. Over medium heat and saute onions, pepper and zucchini until tender, 5 minutes.
53. Stir in cooked ground beef until well incorporated.
54. Stir in remaining ingredients and bring to simmer.
55. Reduce heat to low and cook 30 minutes or so. {The longer it cooks, the better it will taste!} This will be very thick.
56. Bring large pot of salted water to boil.
57. Cook pasta sheets 2 minutes less than package directions and drain.
58. Place pasta on greased baking sheet until you are ready for assembly.
59. Preheat oven to 350 degrees.
60. Line 12 jumbo muffin tins with squares of parchment paper. If they don't stay in on their own, that's ok--the pasta will help with that.
61. Line the edges of the muffin tins with 1 pasta sheet per cup. {Pasta sheet will overlap about 2 inches.}
62. Spoon about 1/2 tablespoon of sauce into the bottom of each cup.
63. Cut 9 pasta sheets into quarters and press one of these pieces of pasta into the bottom on top of the sauce.
64. Top pasta sheet with a generous tablespoon of sauce and then a generous tablespoon of cheese filling.
65. Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles.
66. Top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese.
67. Bake for 25-30 minutes or until everything is hot and bubbly. Serve hot.
68. Over medium heat and saute onions, pepper and zucchini until tender, 5 minutes.
69. Stir in cooked ground beef until well incorporated.
70. Stir in remaining ingredients and bring to simmer.
71. Reduce heat to low and cook 30 minutes or so. {The longer it cooks, the better it will taste!} This will be very thick.
72. Bring large pot of salted water to boil.
73. Cook pasta sheets 2 minutes less than package directions and drain.
74. Place pasta on greased baking sheet until you are ready for assembly.
75. Preheat oven to 350 degrees.
76. Line 12 jumbo muffin tins with squares of parchment paper. If they don't stay in on their own, that's ok--the pasta will help with that.
77. Line the edges of the muffin tins with 1 pasta sheet per cup. {Pasta sheet will overlap about 2 inches.}
78. Spoon about 1/2 tablespoon of sauce into the bottom of each cup.
79. Cut 9 pasta sheets into quarters and press one of these pieces of pasta into the bottom on top of the sauce.
80. Top pasta sheet with a generous tablespoon of sauce and then a generous tablespoon of cheese filling.
81. Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles.
82. Top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese.
83. Bake for 25-30 minutes or until everything is hot and bubbly. Serve hot.
84. Over medium heat and saute onions, pepper and zucchini until tender, 5 minutes.
85. Stir in cooked ground beef until well incorporated.
86. Stir in remaining ingredients and bring to simmer.
87. Reduce heat to low and cook 30 minutes or so. {The longer it cooks, the better it will taste!} This will be very thick.
88. Bring large pot of salted water to boil.
89. Cook pasta sheets 2 minutes less than package directions and drain.
90. Place pasta on greased baking sheet until you are ready for assembly.
91. Preheat oven to 350 degrees.
92. Line 12 jumbo muffin tins with squares of parchment paper. If they don't stay in on their own, that's ok--the pasta will help with that.
93. Line the edges of the muffin tins with 1 pasta sheet per cup. {Pasta sheet will overlap about 2 inches.}
94. Spoon about 1/2 tablespoon of sauce into the bottom of each cup.
95. Cut 9 pasta sheets into quarters and press one of these pieces of pasta into the bottom on top of the sauce.
96. Top pasta sheet with a generous tablespoon of sauce and then a generous tablespoon of cheese filling.
97. Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles.
98. Top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese.
99. Bake for 25-30 minutes or until everything is hot and bubbly. Serve hot.

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