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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 10 |
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These went flying off the plate as soon as I set them down. They are a perfect hand sized delicious appetizer or main course. Ingredients:
1 lb ground beef (or italian sausage) |
1 medium onion (diced) |
1 garlic clove (minced) |
1 1/2 cups favorite pasta sauce (i prefer mushroom prego) |
1 1/4 cups ricotta cheese |
1 egg |
2 (8 ounce) cans refrigerated buttermilk biscuits (makes 20) |
2 cups mozzarella cheese (grated) |
Directions:
1. Brown ground beef in a pan along with onions and garlic until meat is crumbly, there's no more pink, and onions are soft.
2. Add red sauce to pan.
3. In a separate bowl, mix ricotta cheese and an egg thoroughly.
4. Pre-heat oven to 350.
5. Separate biscuits from each other.
6. In a cupcake pan (I use a silicon pan, so I don't need to grease it, but if not using silicon, I suggest Pam) place a raw biscuit in each cupcake hole.
7. With fingers, press biscuit into and partially along the sides of each hole, creating a crust effect.
8. Spoon some meat mixture into each cupcake hole, on top of the biscuit.
9. Spoon some ricotta on top of the meat, and spread evenly across the top.
10. Sprinkle mozzarella cheese on top of each cupcake hole.
11. Place in oven for 18-20 min, keeping a close eye on the cheese, making sure it doesn't burn.
12. Remove from oven, and let cool for 3-5 minute
13. With a knife, gingerly pry each lasagna slider from its cupcake hole, and place on plate.
14. Serve sooner than later :)
15. And Enjoy!
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