Mini Lasagna Bites
This creative, bite-sized take on lasagna uses ground beef, spices and cheese to recreate traditional, layered lasagna into a small bite party sensation.
Cook Time: 45 Minutes
Servings: 12
Ingredients: 14
Ingredients
Cheese Mixture:
Preparation
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Step 1
Preheat oven to 375°F. Heat large skillet over medium heat until hot. Add Ground Beef, Italian seasoning, minced garlic, salt and pepper. Cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings, as necessary. Stir in marinara sauce; cook 2 to 3 minutes or until warmed.
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Step 2
Meanwhile, combine ricotta cheese, Parmesan cheese, basil, egg, garlic and salt in medium bowl.
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Step 3
Coat mini muffin pans with cooking spray. Place pasta piece in each muffin cup. Top pasta by layering 1/2 tablespoon cheese mixture, 1 tablespoon meat sauce and additional 1/2 tablespoon cheese mixture into cups. Sprinkle tops with mozzarella cheese.
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Step 4
Bake 20 minutes or until golden brown and bubbly. Let stand 2 minutes. Loosen edges; remove from muffin pans.
Nutrition Information
225 Calories
4.8g SAT FAT
16g PROTEIN
1.7 mg IRON
2.8 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 2 lasagna bites: 225 Calories; 103.5 Calories from fat; 11.5g Total Fat (4.8 g Saturated Fat; 0.4 g Trans Fat; 1.1 g Polyunsaturated Fat; 3.8 g Monounsaturated Fat;) 71 mg Cholesterol; 700 mg Sodium; 14.7 g Total Carbohydrate; 0.5 g Dietary Fiber; 4 g Total Sugars; 16 g Protein; 0 g Added Sugars; 188 mg Calcium; 1.7 mg Iron; 417 mg Potassium; 0.2 mcg Vitamin D; 0.2 mg Riboflavin; 7.4 mg NE Niacin; 0.3 mg Vitamin B6; 1.1 mcg Vitamin B12; 215 mg Phosphorus; 2.8 mg Zinc; 15.2 mcg Selenium; 50.4 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Calcium, Riboflavin, Vitamin B6, and Phosphorus.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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