Pumpkin Lasagna Cups

Serves: 6
  • 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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