Preparation Steps

• Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
• In a large skillet, cook Italian sausage and ground beef over medium heat until browned. Drain off excess grease. Add chopped onion and minced garlic and cook until softened.
• Stir in crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
• In a medium bowl, combine ricotta cheese, egg, and Parmesan cheese. Stir until well combined.
• Cook lasagna noodles according to package directions until al dente. Drain and rinse with cold water. Cut each noodle into thirds.
• In each muffin cup, place one piece of lasagna noodle. Top with a spoonful of the meat sauce, then a spoonful of the ricotta mixture, and finally a sprinkle of mozzarella cheese. Repeat layers until the muffin cup is nearly full, ending with meat sauce and mozzarella.
• Bake for 20-25 minutes, or until heated through and cheese is bubbly and golden brown.
• Let cool for a few minutes before carefully removing from the muffin tin. Serve hot.