Muffin Pan Barbeque Beef
Muffin Pan Lasagna

Muffin Pan Barbeque Beef 

¾ lb. extra lean ground beef 

½ cup your favorite barbeque sauce 

1 Tbsp. dried minced onion 

1/3 cup shredded cheddar cheese 

1 12 oz. package refrigerated biscuit dough Preheat oven to 350 degrees F.  Spray the cups of a 6-cup muffin pan with cooking spray.  Place a large skillet over medium heat and cook the beef until it is evenly browned.  Pour off any excess grease.  Stir in the barbeque sauce and dried onion and simmer for a few minutes.  Flatted each biscuit and press the biscuits into the cups of the prepared muffin pan.  Be sure the dough comes to the top of the muffin cup.  Spoon the meat mixture evenly into each cup.  Place muffin pan in preheated oven and bake for about 12 minutes.  Remove from oven and sprinkle the cheese over each muffin.  Return muffin pan to oven and bake for an additional 3 minutes. 

Recipe makes 6 servings 

Muffin Pan Lasagna 

Filling: 

1 8 oz. package cream cheese, softened 

½ cup low sodium chicken broth 

1 Tbsp. Italian herb seasoning 

1/3 cup grated parmesan cheese 

¾ lb. mozzarella cheese, grated 

1/3 cup ricotta cheese 

½ teas. pepper 

21 lasagna pasta sheets 

Combine the cream cheese, chicken broth and Italian seasonings in a small saucepan and heat over medium heat.  Stir well and set aside.  Add the parmesan cheese, ½ of the mozzarella cheese and the ricotta cheese to the cooled cream cheese mixture and set aside. 

Sauce: 

1 6-oz. can tomato paste (plus ½ can of water to wash out can) 

1 8-oz. can tomato sauce 

1 14.5 oz. can diced tomatoes 

½ large onion, chopped 

½ green bell pepper, chopped 

1 small zucchini, chopped 

½ lb. extra lean ground beef, cooked and drained 

2 cloves garlic, minced 

2 Tbsp. olive oil 

1 Tbsp. dried basil 

½ Tbsp. dried oregano 

1 teas. sugar 

1 bay leaf 

salt and pepper to taste 

To make the sauce heat the olive oil in a large skillet over medium heat.  Sauté the onions, pepper, zucchini and garlic in the hot oil until tender, about 5 minutes.  Stir in the cooked ground beef and tomato paste.  Stir in the tomato sauce, diced tomatoes, garlic, basil, oregano, sugar, bay leaf and salt and pepper and bring sauce to a simmer.  Reduce heat to low and simmer for 30 minutes or longer. (The longer the sauce cooks the better it tastes.)  Sauce will be very thick.  Remove bay leaf from cooked sauce and discard bay leaf.  Bring a large pot of salted water to a boil and cook the pasta sheets 2 minutes less than the package directions.  Drain pasta sheets.  Place the pasta sheets on a greased baking sheet until ready to assemble the muffin cups.  Preheat oven to 350 degrees.  Line 12 jumbo muffin cups with parchment paper.  If the paper does not stay up it will once you add the pasta.  Line the side edges of the muffin cups with 1 pasta sheet per cup. (Pasta sheet will overlap about 2 inches)  Spoon about ½ tablespoon of sauce into the bottom of each cup.  Cut the remaining 9 pasta sheets into quarters and press one of these pieces into the bottom of each muffin cup on top of the sauce.  Top the bottom pasta sheet with a heaping tablespoon of sauce and then a heaping tablespoon of the cheese filling. Repeat this layering again with the pasta, sauce and then cheese.  Be sure to press out any air bubbles.  Top each muffin cup with a third piece of pasta, more sauce and the reserved mozzarella cheese. Bake for 25-30 minutes or until the lasagna cups are hot and bubbly. 

Recipe makes 12 servings