Ingredients
Equipment
Method
Directions:
- Begin by boiling a large pot of salted water. Once the water is boiling, add the lasagna sheets and cook them according to the package instructions until they are al dente. Drain and set aside to cool slightly.
- In a mixing bowl, combine the well-drained fresh ricotta cheese with a handful of chopped fresh basil leaves. Season with salt and pepper to taste. Mix until the ingredients are well incorporated.
- Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with extra-virgin olive oil to prevent sticking.
- Cut each lasagna sheet into quarters. Take one piece and press it into the bottom of a muffin tin cup, creating a base. Spoon a small amount of marinara sauce over the lasagna sheet, followed by a layer of the ricotta mixture, and then a few cubes of mozzarella. Repeat the layering process until all ingredients are used, finishing with a layer of marinara sauce and a sprinkle of mozzarella on top.
- Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the cheese is bubbly and golden brown.
- Once baked, remove the muffin tin from the oven and allow the lasagna cups to cool for a few minutes. Carefully remove each cup and place them on a serving platter. Garnish with additional fresh basil leaves and a drizzle of extra-virgin olive oil before serving.
Notes
- Feel free to add seasonal vegetables like asparagus or spinach for extra flavor and nutrition.
- These cups can be made ahead and stored in the refrigerator before baking.
- Leftovers can be reheated in the oven or microwave, but avoid overheating to keep the cheese from becoming chewy.