A juicy spinach and ricotta filling Lasagna cups topped with a simple, super tasty tomato basil sauce and melted cheese. One of our favorite recipes for Lunchbox! Great for freezing once cooked.
Tips:
- Frozen or fresh spinach – we used frozen spinach for the convenience. If you use fresh, use about 500 g sliced spinach leaves or baby spinach leaves, saute with a little oil to wilt down and remove excess liquid. Cool then proceed with recipe.
- Freezing: Cook per recipe, then let it cool, cover then freeze for up to 3 months. Thaw before reheating in the oven. If you assemble and then refrigerate before cooking, the pasta will likely bloat and leave you with a dry sauce.
- Best way to MAKE AHEAD: Cook covered per recipe without the cheese until lasagna cups are cooked. Then leave it covered and cool and refrigerate. The sauce will dry out a bit so give it a little sprinkle of water – about 2 tbsp, dripped all over plus a generous drizzle of olive oil, then cover with cheese, then bake for about 15 minutes at 180 C until it is reheated and the cheese is melted with some golden bits.
- If and of the feelings and sauce left, freeze and use the the next time.
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