# What You'll Need:
→ Pasta
01 - 6 no-boil lasagne sheets
→ Meat Sauce
02 - 9 ounces ground beef or turkey
03 - 1 tablespoon olive oil
04 - 1 small onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1 1/4 cups crushed tomatoes or tomato passata
07 - 1 tablespoon tomato paste
08 - 1 teaspoon dried oregano
09 - 1 teaspoon dried basil
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Cheese Filling
12 - 3/4 cup ricotta cheese
13 - 1 large egg
14 - 1/4 cup grated Parmesan cheese
15 - 1 tablespoon fresh parsley, chopped
16 - Pinch of salt and pepper
→ Topping
17 - 1 cup shredded mozzarella cheese
# Method:
01 - Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin with cooking spray or olive oil.
02 - Bring a large saucepan of salted water to a boil. Cook lasagne sheets for 3–4 minutes until flexible but not fully cooked. Drain well and set aside.
03 - Heat olive oil in a medium skillet over medium heat. Add chopped onion and sauté for 2–3 minutes until translucent. Incorporate minced garlic and cook for an additional minute.
04 - Add ground beef or turkey to the skillet and cook until browned. Stir in tomato paste, crushed tomatoes, oregano, basil, salt, and black pepper. Simmer for 5 minutes, stirring occasionally, until thickened. Remove from heat.
05 - In a mixing bowl, blend ricotta cheese, beaten egg, Parmesan, chopped parsley, salt, and pepper until creamy and smooth.
06 - Cut each lasagne sheet in half. Line each muffin cup with two overlapping halves, pressing them gently to fit and allowing edges to stand above the rim.
07 - Spoon half of the meat sauce into the lined cups. Add a generous spoonful of ricotta mixture, then top with the remaining meat sauce. Sprinkle shredded mozzarella evenly over each cup.
08 - Place tin in oven and bake for 20–25 minutes, until cheese is bubbling and edges turn golden brown. Remove from oven and let cool for 5 minutes before unmolding.
09 - Transfer pasta cups to serving plates. Garnish with extra chopped parsley as desired. Serve warm.
