Sunday, December 7, 2014

Mini Lasagnas

I made these adorable mini lasagnas using my mom's Pampered Chef brownie pan. It is like a muffin pan, but the holes are shallower and square. To make perfect lasagna, you just have to cut the noodles into thirds after boiling them and layer them into the mini brownie holes with all the toppings. It's a unique spin on a classic, and they are just as fun to eat as they are to make.


Mushroom Cream Cheese Lasagna (6)
I decided to make a vegetarian lasagna with mushrooms and cream cheese. The best part is that once the lasagna is cooked, it's already individually portioned out so that you can dive in without wasting any time cutting and serving. The cooking time is also considerably faster, another added bonus.

Mushroom Cream Cheese Lasagna (5)
 
Mushroom Cream Cheese Lasagna
Makes 12
9 dry lasagna noodles
2 cups tomato sauce
1 tbsp Italian seasonings
16 ounces cream cheese, softened
2 cups chopped mushrooms
1 egg
¼ cup shredded parmesan cheese
½ cup shredded mozzarella cheese
 
Preheat your oven to 350 degrees. Bring a large pot of water to a boil and cook 2-3 lasagna noodles at a time for 6 minutes. Once cooked, rinse the noodles individually under cold water and lay out on a cutting board, making sure they do not overlap. Repeat the process with the remaining noodles. Meanwhile, combine the egg, 1 tsp of Italian seasoning, mushrooms, and cream cheese together, whisking until smooth. Mix the remaining Italian seasonings with the tomato sauce. Using a Pampered Chef brownie pan or similar single serving square pan, cut the noodles to be the same length as each little segment of the pan. (I cut mine into fourths.) Spread about 1 tablespoon of the sauce into each hole in the pan. Spread it out and top with a segment of your noodles. Next add another tablespoon of the sauce followed by a tablespoon of cream cheese mixture and another noodle. Repeat the process. Round it all out with a final noodle and another tablespoon of sauce. After completing this long process with each individual lasagna cup, throw it all in the oven and bake for 10 minutes. Remove the pan from the oven, top each section with a tablespoon of the shredded cheese, and bake another 15 minutes. Let the lasagnas stand for 5 minutes before removing from the pan.

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