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Lasagna Sliders/Cupcakes

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Ingredients

Adjust Servings:
1 lb ground beef (or italian sausage)
1 medium onion (diced)
1 garlic clove (minced)
1 1/2 cups favorite pasta sauce (i prefer mushroom prego)
1 1/4 cups ricotta cheese
1 egg
2 (8 ounce) cans refrigerated buttermilk biscuits (makes 20)
2 cups mozzarella cheese (grated)

Nutritional information

205
Calories
105 g
Calories From Fat
11.8 g
Total Fat
5.1 g
Saturated Fat
42 mg
Cholesterol
407.9 mg
Sodium
13.8 g
Carbs
0.8 g
Dietary Fiber
3.8 g
Sugars
10.7 g
Protein
1989g
Serving Size

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Lasagna Sliders/Cupcakes

Features:
    Cuisine:

    These are tasty. I made 6 having a heck on a time getting the dough to bake. After 20 min I took them out of the tin and put them on a cookie sheet for 12 more minutes increasing the oven to 400. used spicey chicken sausage and had a nice kick. Maybe try puff pastry next time for the buscuits and make minis for a bite size appetizer.

    • 53 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Lasagna Sliders/Cupcakes, These went flying off the plate as soon as I set them down They are a perfect hand sized delicious appetizer or main course , These are tasty I made 6 having a heck on a time getting the dough to bake After 20 min I took them out of the tin and put them on a cookie sheet for 12 more minutes increasing the oven to 400 used spicey chicken sausage and had a nice kick Maybe try puff pastry next time for the buscuits and make minis for a bite size appetizer , This was the first time either my DH or I had ever had a slider He loves lasagna and I thought this was worth a try It was very good Because there were only 2 of us eating I made 6 in my silcone muffin tray The only problem I had was the time listed for cooking I have a new convection oven yet at 350 degrees my 6 sliders took 26 minutes to cook However the result was good even if I did have to add 2 minutes 3 times DH liked it so much that he took the 2 which were leftover downstairs for his lunch tomorrow Made for PAC Spring 2012


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    Steps

    1
    Done

    Brown Ground Beef in a Pan Along With Onions and Garlic Until Meat Is Crumbly, There's No More Pink, and Onions Are Soft.

    2
    Done

    Add Red Sauce to Pan.

    3
    Done

    in a Separate Bowl, Mix Ricotta Cheese and an Egg Thoroughly.

    4
    Done

    Pre-Heat Oven to 350.

    5
    Done

    Separate Biscuits from Each Other.

    6
    Done

    in a Cupcake Pan (use a Silicon Pan, So I Don't Need to Grease It, but If not Using Silicon, I Suggest Pam) Place a Raw Biscuit in Each Cupcake Hole.

    7
    Done

    With Fingers, Press Biscuit Into and Partially Along the Sides of Each Hole, Creating a "crust" Effect.

    8
    Done

    Spoon Some Meat Mixture Into Each Cupcake Hole, on Top of the Biscuit.

    9
    Done

    Spoon Some Ricotta on Top of the Meat, and Spread Evenly Across the Top.

    10
    Done

    Sprinkle Mozzarella Cheese on Top of Each Cupcake Hole.

    11
    Done

    Place in Oven For 18-20 Min, Keeping a Close Eye on the Cheese, Making Sure It Doesn't Burn.

    12
    Done

    Remove from Oven, and Let Cool For 3-5 Minute

    13
    Done

    With a Knife, Gingerly Pry Each Lasagna Slider from Its Cupcake Hole, and Place on Plate.

    14
    Done

    Serve Sooner Than Later :)

    15
    Done

    and Enjoy!

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    Clara Bailey

    Culinary historian exploring recipes and techniques from ancient civilizations.

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