Lasagna Cupcakes With Noodles

• Use Silicone Wrappers
• 1 pound lasagna noodles (typically this is one box)
• 1 tablespoon olive oil
• 1 1/2 pounds ground round (Mom insists that ground round has just the right amount of fat for lasagna - not too much and not too little)
• Ground Pepper
• Salt
• garlic powder, to taste
• onion powder, to taste
• dried basil, to taste
• oregano, to taste
• 2 pounds Ragu Robusto 7-herb tomato sauce (Mom will hear nothing of any other brand)
• 8 ounces part-skim ricotta or cottage cheese (we use this in our lasagna)
• 1 pound shredded mozzarella cheese
• 1/4 cup Parmesan cheese

1. have all of your lasagna ingredients ready (at the point where you would layer them in your lasagna pan).
2. shove a lasagna noodle (or a part of one) into a cupcake liner, letting it run up the sides It's a big mess and that's fine.
3. Next, pour some meat sauce on top. Cover that with one layer of lasagna innards (typically ricotta and mozzarella).
4. Top with a square of noodle (again, it's totally imperfect), more meat sauce, and some Parmesan cheese.
5. Bake the same way as you would method one: Put the filled liners into a baking dish (you can use the same type of dish you would use to bake lasagna). Cover with foil and bake at 375 F for 30 minutes. Remove the foil and bake for another five minutes until the tops are bubbly. Serve warm, refrigerate, or freeze and store for a time when you need a quick snack.
6. Read more at http://www.cupcakeproject.com/2012/02/lasagna-cupcakes-two-ways.html#J7Fj0sMURESVjqQd.99

use silicone wrappers, lasagna noodles, olive oil, ground round, ground pepper, salt, garlic, onion, basil, oregano, tomato sauce, ricotta, mozzarella cheese, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/lasagna-cupcakes-with-noodles-53060851 (may not work)