LasagnaCupcakes
"A kid-friendly, cupcake-sized update on classic lasagna...."
INGREDIENTS
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12 ounces sweet Italian sausage, casings removed
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7 ounces Provoline cheese, cut into 1/4-inch dice
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1 1/2 cups shredded Mozzarella
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3 cups whole-milk ricotta
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2 large eggs, slightly beaten
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1-2 tablespoon Italian herb blend, or a combination of oregano, thyme, savory, chervil and rosemary
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2 tablespoons chopped fresh basil leaves OR 2 tablespoons basil paste from tube
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3 medium cloves garlic, crushed to a fine paste OR 2 tablespoons garlic paste from tube
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1 pinch coarse salt and ground black pepper
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3 cups store-bought tomato sauce
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Nonstick cooking spray, for the pan
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24 lasagna noodles
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3 cups grated Parmesan
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