Easy and Delicious Lasagna Cups {Recipe}

All Photos Courtesy of Nicole Presley

Editor´s note: We invited one of our favorite food bloggers, Nicole Presley from Presley´s Pantry, to share with us a kid-friendly recipe using the New No-Stick Performance spray by PAM and she came up with something quite delectable.

I’ve wanted to try my hand at making lasagna cups for quite a while now, but due to fear of them sticking to the pan I’ve always reserved the occasion for another time. To my delight I stumbled across a New No-Stick Performance spray by PAM, and couldn’t resist the challenge to build my very own lasagna cups. The results… FLAWLESS! I was tickled pink at how easy they were to remove from the pan. I even pulled some out effortlessly with my hand. I’m praising this little NO-STICK sensation in the yellow can with the highest regard. Do you know what kind of baking/cooking possibilities PAM just opened up for me? The proof will be in the recipe below and when your kids ask for ¡Más, porfavor!. Enjoy!

Lasagna Cups Recipe

Ingredients

14 – lasagna noodles (cooked according to package)
1 – cup shredded mozzarella
12 – thinly sliced zucchini rounds (about 1/4 of a zucchini)
1/4 – cup ricotta
1/3 – sauteed or fresh chopped mushrooms
1/4 – cup pesto
1/4 – cup pine nuts
1/2 – cup shredded cheddar cheese
12 – thinly sliced tomato rounds (about 2 medium sized tomatoes)

What you’ll need:

1 – can Pam Ultimate No-Stick performance spray
1 – standard size muffin pan

Directions:

Boil lasagna noodles according to package. Drain water and carefully cut off ridged edges of all noodles. Then cut 12 of the noodles in half, you will need two halves per muffin cup. Cut the last 2 noodles into 6 pieces, making 12 squares total. Let’s get working.

Preheat oven to 350 degrees Fahrenheit.

Lightly spray muffin pan with Pam Ultimate No-Stick Performance spray. Then take two pieces of lasagna noodles and form a cross inside muffin cup. Take a pinch of mozzarella cheese and place it in the center of overlapping noodles.

Add a sliced zucchini to the top of mozzarella cheese. Then dollop a teaspoon of ricotta cheese, add a teaspoon layer of mushrooms, a teaspoon of pesto, a few pine nuts, and a small pinch of cheddar cheese.

Then take two sides and fold into cheese, there should be a small gap showing. Take one of the noodles squares and place on top to bridge the gap.

Then take the other two sides and close. Will overlap slightly. Lastly place a sliced tomato on top and mound with a pinch of mozzarella cheese.

Repeat until done. Bake for 40 to 45 minutes or until cheese on top is golden crisp. Remove from oven and allow to cool for 10 minutes before removing from pan. Removal is so easy you can use your hand, or spoon, or a little spatula.

Lasagna Cup Tip: You can eat them with your hand or served in a bowl of pasta sauce. These are also just the right size to put in your kids lunchbox!

Disclosure:  This post is part of a sponsored campaign on behalf of PAM Cooking Spray and ConAgra . We received compensation, a toolkit and PAM promotional items from ConAgra Foods to make this post possible.

Nicole Presley is a culinary enthusiast who lives to cook, eat, breathe and talk food. She writes an original recipe food blog called Presley’s Pantry from her home in East Los Angeles. Apart from working on her blog everyday, she dedicates her time to raising her 2-year-old son along with her fiance, and dotes on her Mother. Any small left-overs from her blog recipes are fed to her two grumpy chihuahuas, Oso and Penny.