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Mini Baked Lasagna Cups

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Ingredients

2 pkgs Phyllo Cups (30 cups, premade. Optional Substitute - gluten-free depending on your needs)
1 lb Laura's Lean 92% Ground Beef
1/2 cup Marinara Sauce
1 clove Garlic (or 1tsp of garlic powder)
1/4 tsp Salt
1 tsp Dried Italian Seasoning
1/2 cup Ricotta Cheese (Optional Substitute - cashew ricotta for dairy-free)
1 tsp Lemon Juice
4 tbsp Shredded Mozarella (Optional Substitute - dairy-free mozzarella)
2 tbsp Optional - Basil or Parsley (For topping)

Servings^*:

*Serving calculations based on 16oz beef products.
For 12oz beef products reduce serving size by 1/4.

Serving size based on 1 cup (242g)

Instructions

Preheat oven to 350°F. Arrange the phyllo cups on a parchment-lined baking sheet
In a small skillet, brown the ground beef over medium heat until fully cooked.
Add garlic, salt, and Italian seasoning, stir for 30 seconds
Add the marinara sauce and simmer 2-3 minutes. Then remove the mixture from the heat
Spoon about 1 tsp of the ground beef mixture into each phyllo cup
Top with a small dollop of ricotta and a pinch of mozzarella
Bake 5-7 minutes until the cups are crisp and the cheese has melted
Garnish with basil or parsley
Serve warm