6 lasagne sheets
225gr/ 1 cup homemade marinara sauce
225gr/1 cup herby ricotta
1 mozzarella ball, well drained and finely cubed
Extravirgin olive oil
a bunch of fresh basil leaves
salt & pepper
Instructions
Preheat oven to 375F/180C. Lightly oil a 6-cup standard muffin tin or coat with nonstick spray.
In a large pot of boiling water, blanch the lasagne sheet for 2-3 min until slightly softened.
Fit each lasagna sheet evenly into the cupcake molds
Transfer the herby ricotta into a piping bag or use a spoon. Fill each lasagna cup with 1 tbsp of cheese filling.
Add 1-2 tbsp of marinara sauce in each cupcake to cover the ricotta mixture.
Top each lasagna cupcake with cubed mozzarella.
Drizzle with a little olive oil and season with black pepper to taste.
Bake for 10-12 minutes, or until the cheese has melted and the lasagna are cooked through and crispy golden brown.
Serve immediately, garnished with basil leaves.
