Categories: Main Dishes- Pasta

Ingredients

• 2 tbsp olive oil
• 1/2 lg onion
• 1/2 lb ground beef (cooked)
• 1/2 red bell pepper
• 1 small diced zucchini
• 2 minced garlic cloves
• 6 oz tomato pasta
• 8 oz tomato sauce + 4 oz water
• 14.5 oz diced tomato with herbs
• 1 bay leaf
• 1 tsp sugar
• S&P
• 10 oz Philly Italian Herb/Cheese cooking cream
• 1/3c grated parm
• 3/4 lb grated mozzarella
• 1/3c ricotta
• 1 egg
• 21 lasagna sheets

Directions

1. Heat oil on medium and saute the onion, pepper, zucchini and garlic for 5 min. Add beef & paste. Add the remaining through sugar/S&P, simmer. Cook on low 30 min.

2. Mix the filling ingredients except for half the mozzarella.

3. Cook pasta 2 min less than directions, drain.

4. Preheat the oven to 350 degrees. Line 12 jumbo muffin tins with parchment paper. Line with a pasta sheet. Spoon 1/2 tbsp sauce in the bottom, and cut 9 pasta sheets into quarters. Press 1 onto the sauce, then add a tbsp sauce, then cheese mix, then pasta. Repeat for each one. Top with pasta, sauce, end with mozz.

5. Bake 25-30 min.

Email to a friend | Print this recipe | Back