Recipe By Ashira Mirsky
These small sized portions are a gorgeous presentation for parties, sheva brachos, or just to individualize your portion. Take a bite, and the ooey, gooey cheese filling and crispy outside are things dreams are made of.
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Makes 6 lasagna cups
Preheat the oven to 375 degrees Fahrenheit. Mix the whipped cream cheese, basil, oregano, cheddar cheese, and garlic salt. Set aside.
In a large pot, boil the lasagna noodles for two minutes only. They should be pliable enough to bend. Drain the noodles.
Spray a muffin pan really well with canola spray. Then, criss-cross the lasagna noodles over each other. Spoon a tablespoon of marinara in the center, then a dollop of the cream cheese mixture on top. Fold over the noodles and pinch the edges to resemble a purse. Bake in the muffin tray for 15 minutes, or until starting to get golden and crispy.
Add some cheddar cheese and a shake of oregano on top of the lasagna cups. Return to the oven and bake an additional four to five minutes or until cheese is melted and bubbling.
Sponsored by Tuscanini
Ashira Mirsky's cookbook, Hubby Is Hungry, is now available for purchase on Amazon.
