Saturday, November 28, 2020

Petite Lasagna Cups

 Petite Lasagna Cups

Lasagna has always been a favourite , so make this small cup of roasted lasagna, using dumpling wrappers rather than pasta noodles.


1/2 lb hamburger or turkey

1 small onion, chopped

1/2 cup chopped mushrooms

1/2 can of crushed tomatoes

1 cup ketchup {selected flavor}

1.5 cups of pot cheese

1 cup frozen spinach {thawed}

2 cups grated Mozza cheese

24 packs of small square dumplings

Oregano, garlic powder, salt, pepper to taste


1.Preheat oven to 375 ° F

2.Heat an outsized skillet over medium heat. Add beef / turkey, onion, mushrooms and seasonings. Boil until cooked

3.Add crushed tomatoes and sauce, bring back a boil within the pan. Reduce heat and simmer for 10 minutes. Remove from heat and put aside

4.In a large bowl, combine pot cheese and spinach. Stir to combine well. Set aside.

5.Spray a 12-cup muffin pan with nonstick cooking spray. Place 1 packet of dumplings in each of the 12 cups, pressing firmly against rock bottom of the cups and to the edges

6.Pour into the pot cheese mixture, using about half for the 12 cups of muffins

7.Pour in half the meat / turkey mixture and ketchup, again using about half.

8.Sprinkle with mozzarella

9.Gently press the opposite dumplings onto the mozzarella layer

10.Repeat the method of dividing the remainder of the pot cheese , then the remaining spaghetti sauce / meat mixture and eventually the remaining grated mozzarella cheese.

11.Bake for about 10 minutes or until the cheese is melted

12.Let the cup cool for five minutes then remove it from the pan and serve!