Ingredients

The following ingredients have 4 Servings
  • 6 lasagna sheets
  • 150 g marinara sauce
  • 150 g fresh ricotta cheese (well drained)
  • a bunch of fresh basil leaves
  • 1 mozzarella ball (well drained and finely cubed)
  • Extra-virgin olive oil
  • salt & pepper

Instruction

  • Pre-heat oven to 375F/180C. Lightly oil a 6-cup standard muffin tin or coat with nonstick spray.
  • In a large pot of boiling water, blanch each lasagna sheet for 2-3 min until slightly softened. Repeat with the remaining lasagna sheets.
  • Fit each lasagna sheet carefully into the cupcake mould, making sure not to break it.
  • In a small bowl, mix together the ricotta with the basil leaves, and season with salt and pepper to taste. Transfer the ricotta into a piping bag or use a spoon. Fill each lasagna cup with 1 tbsp of the ricotta filling.
  • Add 1-2 tbsp of marinara sauce in each lasagna cup to cover the ricotta mixture.
  • Top each lasagna cup with a small amount of cubed mozzarella.
  • Drizzle with a little olive oil and season with black pepper to taste.
  • Bake the lasagna cups for 10-12 minutes, or until the cheese has melted and the lasagna cups are cooked through and crispy golden brown.
  • Serve immediately, garnished with basil leaves.