Lasagna Cupcakes

• 3 cup parmesan
• 3 cup smoked mozzarella
• 3 cup grated sharp cheddar
• 1 lb box lasagna
• 1 olive oil
• 4 tbsp butter
• 3 tbsp Flour
• 2 cup Hot milk

1. Trim 12 tender and drained lasagna pieces into 6 x2 in.
2. strips and place on lightly oiled sheet pan.
3. Cut remaining pieces into 3 equal sections and place on sheet pan.
4. Brush a 12 cup cupcake tin with olive oil.
5. Lay 2 6-in.
6. lasagna strips in the bottom of each mold to form an t (strips will hang over.)
7. White sauce: Melt 4- tbsp.
8. butter in medium saucepan over medium heat.
9. Add 3-tbsp.
10. of flour and stir for 2 minutes.
11. Slowly add 2 cups hot milk, stirring constantly.
12. Add a pinch of salt and cook over low heat, stirring until thickened, about 10 minutes.
13. Sprinkle 1 tbsp.
14. of each cheese over pasta, packing down well.
15. Top with 1-tbsp.
16. of white sauce.
17. Place 1 smaller lasagna piece on top.
18. Repeat for each.
19. Fold the 2 overhanging pieces over the top of each cupcake.
20. Use white sauce to seal edges.
21. Sprinkle with each cheese and dab with sauce.
22. Cover with plastic wrap; chill for 2 hours.
23. Preheat oven to 325*.
24. Bake for 25 to 30 minutes.
25. Let cupcakes rest 10 minutes before serving.

parmesan, mozzarella, grated sharp, lasagna, olive oil, butter, flour, milk

Taken from cookpad.com/us/recipes/331805-lasagna-cupcakes (may not work)