Author Notes
Kids and adults alike will adore these easy Mini Lasagna Cups with Ravioli. Plus, they’re freezer-friendly and totally customizable! —Paige
Ingredients
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1 tablespoon
olive oil
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2
italian sausage links, casing removed
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1 cup
marinara sauce, homemade or store-bought
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kosher salt and freshly ground black pepper, to taste
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23
large packaged cheese ravioli
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1.5 cups
shredded mozzarella cheese
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chopped parsley for garnish
Directions
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Preheat oven to 375ºF. Lightly spray a 12-cup standard muffin tin with nonstick spray.
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Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook until browned, about 5 minutes, breaking up the sausage as you go. Drain off excess fat and add marinara sauce to the sausage. Season with salt and pepper to taste.
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Bring a large pot of salted water to boil over high heat. Blanche the ravioli for 1-2 minutes, just until they are slightly more pliable. They will continue to cook in the oven. Drain the ravioli and dab off any excess moisture.
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Place one large ravioli into each of the 12 muffin tins, pressing carefully to make sure that it fills the whole bottom. Fill each cup with 1 tablespoon marinara mixture and 1 tablespoon mozzarella cheese; repeat with one more layer, ending with mozzarella on top.
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Place into oven and bake for 10-12 minutes, or until the cheese has melted and the ravioli are golden brown.
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Serve immediately, garnished with chopped parsley, if desired.
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