Mini Baked Lasagna Cups
Servings 15
Cost $15
Equipment
- 1 Sheet pan
Ingredients
- 30 Phyllo cups, premade Regular or gluten free depending on your needs
- 1 lb Laura's Lean Ground Beef I buy this at Target
- 1/2 C Marinara sauce
- 1 clove Garlic or 1tsp garlic powder
- 1/4 tsp Salt
- 1 tsp Dried Italian Seasoning
- 1/4-1/2 C Ricotta cheese of your choice I used cashew ricotta for dairy free
- 1 tsp Fresh Lemon Juice
- 4 tbsp shredded mozzarella I used dairy-free shredded mozzarella
- 1 -2 tbsp Fresh Basil or Parsley for topping, minced Optional, but but can give it a finished and more holiday look with the red and green
Instructions
- Preheat oven to 350F. Arrange the phyllo cups on a parchment-lined baking sheet
- In a small skillet, brown the ground beef over medium until fully cooked.
- Add garlic, salt and Italian seasoning, stir for 30 seconds
- Add the marinara sauce and simmer 2-3 minutes. Then remove the mixture from the heat
- Spoon about 1 tsp of the ground beef mixture into each phyllo cup
- Top with a small dollop of ricotta and a pinch of mozzarella
- Bake 5-7 minutes until the cups are crisp and the cheese has melted
- Garnish with basil or parsley
- Serve warm