Ingredients Jump to Instructions ↓

  1. 1 pound(s) Lasagna

Instructions Jump to Ingredients ↑

  1. Makes 12 cupcakes 15-16 pieces (1 lb box) lasagna, cooked until tender and drained olive oil 3 cups grated Parmesan 3 cups grated smoked Mozzarella 3 cups grated sharp Cheddar white sauceNotes: I went with regular mozzarella b/c my hubby is not a fan of smoked cheese. Also, I used shredded mozzarella and cheddar because I am lazy and could buy them already done that way.

  2. For white sauce:

  3. Tbsp. butter 3 Tbsp. flour 2 cups hot milk pinch of salt To make white sauce:

  4. Melt butter in medium saucepan over medium heat. Add flour and stir for 2 minutes. Slowly add hot milk, stirring constantly. Add a pinch of salt and cook over low heat, stirring until thickened, about 10 minutes.

  5. To make cupcakes:

  6. Trim lasagna pieces into 6x2-in strips and place on a lightly oiled sheet pan. Cut remaining pieces into 3 equal sections and place on sheet pan.

  7. Brush a 12-cup cupcake tin with olive oil. Lay 2 i-in lasagna strips in the bottom of each mold to form an X. (Strips will hang over)

  8. Sprinkle 1 tbsp of each cheese over pasta, packing well. Top with 1 tbsp of sauce. Place 1 smaller lasagna piece on top. Repeat for each.

  9. Fold the 2 overhanging pieces over the top of each cupcake (Make sure you do this! I didn't and it led to crispy sides!). Use sauce to seal edges. Sprinkle with each cheese and dab of sauce. Cover with plastic wrap; chill for at least 2 hours.

  10. Preheat over to 325 degrees. Bake cupcakes for 25-30 minutes. Let cupcakes rest 10 minutes before serving.



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