Weekend Inspiration for Mini Lasagna Cups

Ingredients:

• lasagna sheets
• 220 g ground beef
• 2 tablespoons tomato sauce
• 425 g ricotta cheese
• ½ teaspoon salt
• ½ teaspoon parsley
• ½ teaspoon dried basil
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ cup shredded mozzarella cheese
• olive oil

Preheat the oven to 180°C. Grease a muffin tin with olive oil. Heat olive oil in a pan and sauté the ground beef and season with salt and pepper. Once cooked, mix the meat with the tomato sauce. Combine ricotta cheese with basil, salt, parsley, black pepper, and garlic powder. Press one lasagna sheet into each muffin tin to form a small cup. Add a spoonful of the meat mixture at the bottom, then a spoonful of the ricotta mixture, then another spoonful, and top with shredded mozzarella. Bake for 15–20 minutes, until the cheese melts and the edges of the lasagna sheets turn golden brown. Enjoy!