for the sauce-
2 TBS olive oil
1/2 large onion
1/2 lb lean ground turkey or ground beef
1/2 red bell pepper, chopped
1 small zucchini, diced
2 cloves garlic, minced
1- 6oz can tomato paste
1- 8oz can tomato sauce (+1/2 can water to wash out can)
1- 14.5 oz can diced tomatoes
1 TBS dried basil
1/2 TBS dried oregano
1 bay leaf
1 tsp sugar
salt & pepper to taste
for the cheese filling-
1- 10oz 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 tsp pepper
21 lasagna pasta sheets
For the pasta- Bring Large pot of salted water to boil. Cook pasta sheets 2 min less than package directions and drain. Place pasta on greased baking sheet until you are ready for assembly.
Brown your Ground meat so its ready for the sauce.
Meanwhile for the sauce- heat olive oil over medium heat and saute onions, pepper, zucchini and garlic until tender, 5 min.
Stir in cooked ground turkey/beef and tomato paste until well incorporated. Stir in remaining ingredients and bring to simmer. Reduce heat to low and cook 30 min. or so. (The longer it cooks the better it will taste) This will be very thick.
For the cheese filling- Stir all ingredients together excluding half of the grated mozzarella cheese. Set Aside.
For assembly- Preheat oven to 350 degrees. Line 12 jumbo muffing tins (i just used regular ones) with squares of parchment paper. If they dont stay in on their own, thats ok the pasta will help with that. Line the edged of the muffing tins with 1 pasta sheet per cup. pasta sheet will over lap. Spoon about 1/2 TBS of the sauce into the bottom of each cup next cut 9 pasta sheets into quarters and press one of these pieces of pasta into the bottom on top of the sauce. Top pasta sheet with a good amount of cheese mixture then sauce then cheese mixture again then sauce again then add another square piece of pasta on top of that then add more sauce and mozzarella cheese on top. Bake for 25-30 min or until everything is hot and bubbly. Serve hot.