Lasagna Cupcakes

1. 1

   Trim 12 tender and drained lasagna pieces into 6 x2 in.

2. 2

   strips and place on lightly oiled sheet pan.

3. 3

   Cut remaining pieces into 3 equal sections and place on sheet pan.

4. 4

   Brush a 12 cup cupcake tin with olive oil.

5. 5

   Lay 2 6-in.

6. 6

   lasagna strips in the bottom of each mold to form an t (strips will hang over.)

7. 7

   White sauce: Melt 4- tbsp.

8. 8

   butter in medium saucepan over medium heat.

9. 9

   Add 3-tbsp.

10. 10

    of flour and stir for 2 minutes.

11. 11

    Slowly add 2 cups hot milk, stirring constantly.

12. 12

    Add a pinch of salt and cook over low heat, stirring until thickened, about 10 minutes.

13. 13

    Sprinkle 1 tbsp.

14. 14

    of each cheese over pasta, packing down well.

15. 15

    Top with 1-tbsp.

16. 16

    of white sauce.

17. 17

    Place 1 smaller lasagna piece on top.

18. 18

    Repeat for each.

19. 19

    Fold the 2 overhanging pieces over the top of each cupcake.

20. 20

    Use white sauce to seal edges.

21. 21

    Sprinkle with each cheese and dab with sauce.

22. 22

    Cover with plastic wrap; chill for 2 hours.

23. 23

    Preheat oven to 325*.

24. 24

    Bake for 25 to 30 minutes.

25. 25

    Let cupcakes rest 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.