Lasagna Cups | Fly Creek Cider Mill & Orchard

Ingredients

• 21 lasagne pasta sheets
• for the sauce:
• 1/2 large onion
• 1/2 pound lean ground beef cooked and drained
• 1/2 red bell pepper, chopped
• 1 small zucchini, diced
• 1 jar FCCM Fresh Herb Marinara
• salt & pepper to taste
• for the cheese filling
• 1-10 oz. tub Philadelphia Italian Herb & Cheese Cooking Cream
• 1/3 cup grated parmesan cheese
• 3/4 pound mozzarella cheese, grated & divided
• 1/3 cup ricotta cheese
• 1/2 teaspoon pepper
• 1 egg