- 6 lasagna sheets
- 2 cups Tuscany Pumpkin pasta sauce
- 1 cup ricotta
- 1 buffalo mozzarella ball, well drained and cubed
- Extra virgin olive oil
- 1 bunch of sage leaves, sliced
- salt & pepper
Preheat oven to 375F. Lightly oil a 12-cup muffin tin.
In a large pot of boiling water, blanch the lasagna sheet for 2-3 min until slightly softened.
Meanwhile, combine ricotta and chopped sage leaves. Add salt and pepper to taste.
Cut each lasagna sheet in half, width-wise, and fit into the muffin molds.
Add 1-2 tbsp of Tuscany Pumpkin pasta sauce in each muffin mold, then 1-2 tbsp of ricotta and sage mixture, and top with cubed mozzarella.
Bake for 10-12 minutes, or until the cheese has melted and the lasagna are cooked through and crispy, golden brown.
Serve immediately and enjoy!
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