For those of you who are on the run and don’t have much time to cook, this recipe freezes well and can be simply reheated and will taste just as good as the day you initially prepared them. The lasagna cups also stand up well to travel if you’d like to take some to work the next day. Feel free to use organic vegetables and cheeses as well in this dish. Whatever you have on hand will work just fine.
Although this recipe yields 12 regular cupcake-sized lasagnas, you might want to prepare a double batch. John and I each ate 3 portions for dinner and the remaining 6 vanished sometime between midnight and late afternoon the next day!!
- 24 mini eggroll wrappers
- 1 cup veggie ground round (Yves brand is readily available in any supermarket.)
- 1 large finely diced onion
- 3 cloves minced garlic
- Extra Virgin Olive Oil
- 1 6oz can tomato sauce
- 1 14oz can diced tomatoes
- 1 26oz can tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 16oz container of cottage cheese
- 1 500 gram package of pre-shredded Mozzarella cheese
- 1 500 gram package of pre-shredded Cheddar cheese
- 1 cup freshly grated parmesan cheese
- Non-stick cooking spray. spray
In a large skillet, sauté the onions and garlic in some olive oil on medium heat. Add the veggie ground round, basil, oregano, salt and pepper. Sauté for 3-5 minutes until ground round is thoroughly heated through. Add the diced tomatoes, tomato sauce, and tomato paste. Reduce heat to a simmer and allow to heat through until you are ready to assemble your cups.
Lightly coat a 12-hole muffin tin with non-stick cooking spray. Be sure to coat the muffin holes and the outer surface of the muffin pan. Layer one mini eggroll wrapper in each muffin hole so that the four corners of each wrapper is sticking out of the hole. Lightly spray each wrapper with cooking spray again. Spray VERY lightly! Next, layer a second mini eggroll wrapper on top of the existing wrapper, being careful to shift the wrapper slightly so that it is not aligned with the first wrapper. You should clearly see eight corners exposed in each muffin hole. Spray the outside edges of the mini eggroll wrappers with cooking spray.
Add 1 tablespoon of the prepared tomato and “meat” sauce to each muffin hole. Top that with 1 tablespoon of cottage cheese. Sprinkle the cottage cheese with 1 teaspoon of freshly grated parmesan cheese. Add 1 more tablespoon of the tomato mixture. The next layer is your last layer and this layer will act as a seal to keep the moisture from evaporating from your tomato sauce and, in turn, causing the eggroll wrappers to burn. In a large bowl, toss the mozzarella and cheddar cheese together. Place two tablespoons of the mixed cheese on each lasagna cup. Sprinkle some additional basil and bake at 350 degrees for 20-25 minutes.
Watch these cups carefully as the eggroll wrappers will burn quickly. In essence, all you are doing is cooking the wrapper and melting the cheese. All of the other ingredients are already cooked. Once the exposed wrappers are slightly browned and the cheese has melted and bubbled, remove the muffin pan from the oven and allow the lasagna cups to sit, undisturbed, for five minutes before removing them from the pan.
Once cooled a little, the cups lift out very easily with a flat, narrow spatula.
Serve these lasagna cups with fresh arugula dressed lightly with simple vinaigrette. And, watch out for those lasagna cup stealers that visit your refrigerator after midnight!!!