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1
For the sauce- heat olive oil over medium heat and saute onions, pepper, zucchini and garlic until tender, 5 minutes.
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2
Stir in cooked ground beef and tomato paste until well incorporated.
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3
Stir in remaining sauce ingredients and bring to simmer.
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4
Reduce heat to low and cook 30 minutes or so.
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5
(The longer it cooks, the better it will taste!)
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6
This will be very thick.
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7
For the cheese filling- stir all ingredients together excluding half of the grated mozzarella cheese and the noodles.
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8
Set aside.
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9
For the pasta- Bring large pot of salted water to boil.
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10
Cook pasta sheets 2 minutes less than package directions and drain.
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11
Place pasta on greased baking sheet until you are ready for assembly.
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12
For assembly- Preheat oven to 350 degrees F. Line 12 jumbo muffin tins with squares of parchment paper.
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13
If they dont stay in on their own, thats okthe pasta will help with that.
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14
Line the edges of the muffin tins with 1 pasta sheet per cup.
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15
(Pasta sheet will overlap about 2 inches.)
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16
Spoon about 1/2 tablespoon of sauce into the bottom of each cup.
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17
Next cut 9 pasta sheets into quarters and press one of these pieces of pasta into the bottom on top of the sauce.
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18
Top pasta sheet with a generous tablespoon of sauce and then a generous tablespoon of cheese filling.
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19
Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles.
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20
Top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese.
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21
Bake for 25-30 minutes or until everything is hot and bubbly.
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22
Serve hot.
