Gia Russa Lasagna Cupcakes
Join us in the kitchen with Chef Mollie from Gia Russa. We are making lasagna cupcakes, filled with cheese and spinach.
Ingredients
- 1 box Gia Russa lasagna noodles
- 2 eggs, beaten
- 1 cup cottage cheese
- 1 (15 oz.) container Gia Russa ricotta cheese
- 2 tsp. dried Italian seasoning
- 2 Tbsp. Gia Russa olive oil
- 1 pint mushrooms, sliced
- 1 cup onion, chopped
- 2 Tbsp. Gia Russa chopped garlic
- 1 jar Gia Russa Alfredo sauce
- 1/4 cup Gia Russa chicken stock
- 1 (12 oz.) package fresh spinach
- 1 (8 oz.) package shredded Mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 1/4 cup Gia Russa Parmesan or Gia Russa Romano cheese
Instructions
- Preheat oven to 350º.
- Butter eight 6 ounce ramekins and coat with Romano cheese. Place ramekins on a sturdy baking tray. Cook pasta according to package directions and drain. Using a biscuit cutter, stamp out 24 rounds.
- Mix eggs, cottage cheese, ricotta cheese and Italian seasoning in a bowl; set aside. Heat olive oil in a skillet over medium-high heat. Cook and stir mushrooms, onion and garlic until vegetables are tender, 5 to 8 minutes. Add Alfredo sauce and spinach. Pour chicken stock into Alfredo jar to get remaining sauce out of jar. Pour into skillet.
- Arrange 1 pasta round lasagna noodle in each ramekin. Spoon cheese mixture over noodles. Spoon mushroom sauce over cheese mixture. Sprinkle with Mozzarella cheese. Repeat layers two more times. Sprinkle Parmesan cheese over lasagna. Loosely cover ramekins with foil. Bake for 20 to 25 minutes, until cheese is melted and sauce is bubbly. Remove foil, bake for another 25 to 30 minutes. Allow lasagna to rest for 20 minutes. Run a knife around ramekins, then turn ramekin over on a plate to remove. Garnish with Romano cheese.
