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Easy Lasagna Cups
I am a huge fan of lasagna. My normal way takes me hours upon hours to make and is usually reserved for the cold weather months when it’s okay to heat up the kitchen for that long. It’s delicious and is definitely worth the effort. However, in the summertime when it’s blistering hot outside I’m not a fan of heating up my kitchen for that long. During the summertime, in comes Lasagna Cups! It’s a shortcut that cures my lasagna cravings. This version is vegetarian, uses ONLY THREE ingredients and takes less than 20 minutes to make! If you’d like to make your own tomato sauce I have a fantastic quick BASIC TOMATO SAUCE RECIPE HERE. It’s what I used as the sauce portion for my lasagna cups.
Feel free to add what you like to your lasagna cups. This is also a great recipe to get the kids involved in cooking. Each one can add their own toppings in. You could try: Sausage, Meat Sauce, Mushrooms, Spinach, etc. etc.
Lasagna Cups
What you’ll need:
egg roll wrappers
tomato sauce
mozzarella cheese – shredded
What to do:
1. Preheat oven to 375 degrees.
2. Spray a muffin/cupcake tin with cooking spray. To assemble: Place an egg roll wrapper into each space. Spoon in approximately 1 tablespoon of tomato sauce. Top with mozzarella cheese. Continue until all are assembled.
3. Carefully fold the excess egg roll wrapper over itself to seal. Continue until all are sealed.
4. Spread a small amount of tomato sauce onto the tops of each lasagna cup. Top with a small amount of mozzarella cheese.
5. Bake for approximately 15-20 minutes OR until egg roll wrappers are cooked through and cheese has melted.
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12 Comments
Rachel commented on Jun 16 11 at 2:33 pmMarvelous! I am going to try these this weekend. They look great!
Kate@Diethood commented on Jun 16 11 at 2:35 pmVery nice! This will definitely help me out with portion control! :)
Jessica commented on Jun 17 11 at 12:49 amThese were delicious and hold up so well! We used ricotta and mushrooms inside, mozzarella on top. I would like to say they were good for portion control, but these were just too good to stop at one!
ALison @ Ingredients, Inc. commented on Jun 17 11 at 7:53 amgreat one!
Lisa@The Cutting Edge of Ordinary commented on Jun 20 11 at 12:42 pmGreat idea! I have a question…….are you adding another egg roll wrapper to the layer?
bellalimento commented on Jun 20 11 at 12:45 pmHi Lisa! No, I just used one egg roll wrapper. It was large enough to fold over itself : )
Matthew "mmWine" Horbund commented on Jul 15 11 at 1:53 pmLooks easy, and delicious!
Lily commented on Sep 18 11 at 10:06 pmCan these be made in individual foil muffin cups? I want to make them for my hubby and his coworkers using a convection oven.
Jayne commented on Nov 24 11 at 10:54 amThese were awesome! I did them for a party last night. I did half with a ground turkey meat sauce and half with mushrooms, spinach, and onions sauteed in pesto. They were a big hit. Thanks!!
Le mezze stagioni commented on Jan 04 12 at 10:01 amDelicious!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Sharlie H. commented on Feb 07 12 at 1:38 pmIs there a way to make these without eggs roll wrappers? My son is allergic to eggs and anything with vegetable oil and soy ingredients. I love the small portion idea of this recipe and would love to add it to m dinner list.
Eric commented on Feb 14 12 at 5:53 pmThese were awesome.. I stuffed them with spinach, mushroom and onion and surprised my fiance with them on Valentines Day. Very, very good.
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