Preheat oven to 350 degrees. Spray a 12 (2½-in.) muffin-cup pan with nonstick spray; set aside.
Fun for kids and adults, these lasagna cups are layered with Italian sausage, mozzarella, Italian sauce and ravioli. Add a packaged Caesar salad and you have a delicious, easy weeknight meal.
Servings and Ingredients
|8 uncooked Hy-Vee lasagna noodles|
|12 oz. fresh mild Italian pork sausage|
|1 ½ c. Hy-Vee jarred traditional pasta sauce|
|12 Louisa frozen round spinach & cheese ravioli|
|¾ c. Hy-Vee shredded mozzarella cheese|
|Hy-Vee Italian seasoning, for garnish|
|1 (9.8-oz.) pkg. Caesar chopped salad kit, for serving|
Things To Grab
- Hy-Vee canola cooking spray
- 12 (2½-in.) muffin-cup pan
- Large pot
- 10-in. nonstick skillet
- Wooden spoon
- Instant-read thermometer
- Aluminum foil
Cook noodles in unsalted boiling water according to pkg. directions. Drain; rinse with cold water and set aside.
Meanwhile, heat a 10-in. nonstick skillet over medium heat. Add sausage; cook for 5 to 7 minutes or until sausage is browned (165 degrees), stirring occasionally to break into crumbles. Drain and discard drippings. Stir pasta sauce into sausage in skillet; remove from heat and set aside.
Cut each lasagna noodle crosswise into 3 equal-size pieces. Crisscross 2 pieces in the bottom and up side of each muffin cup. Layer in each muffin cup, 1 Tbsp. sausage mixture; 1 frozen ravioli, rounded side down; 1 Tbsp. sausage mixture and 1 Tbsp. mozzarella.
Spray a large sheet of foil with cooking spray. With sprayed side down, cover muffin pan. Bake for 10 to 12 minutes or until cheese is melted. Remove foil and bake for 4 to 6 minutes more or until light golden and filling in cups reaches 165 degrees. Garnish with Italian seasoning, if desired.
Cool lasagna cups in muffin pan on wire rack for 5 minutes before serving. Meanwhile, prepare Caesar salad according to pkg. directions; serve with lasagna cups.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 60mg
- Sodium: 850g
- Total Carbohydrates: 41g
- Protein: 22g