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Chicken Carbonara Lasagna Minis

Cupcakes for dinner? Sure to be a family favorite, this mini lasagna recipe stars our creamy, rich Carbonara Sauce. Add this one to your list of easy weeknight meals! And don’t forget to make extra for your lunch box!

  • prep time

    10min

  • cook time

    25min

  • total time

    35min

  • serving size

    6-12

  • recipe category Appetizer

  • recipe cuisine italian

  • level easy

recipe by: Delallo

Ingredients

Directions

  • Preheat oven to 375˚F.
  • Heat oil and garlic clove in a large saucepan. Once garlic begins to brown, add mushrooms. Cover with a lid and sauté mushrooms until cooked down and golden, about 7 minutes. Remove and set aside. Discard garlic.
  • In the meantime, ready your cupcake or muffin tin with a fine coat of cooking spray. Cut each parboiled lasagna noodle in half. Using two halves per cup, firmly press noodles into the bottom of the cup and up the sides.
  • In a separate saucepot, heat Carbonara on a low setting. Add 2 tablespoons of cream to thin sauce. Stir until fully incorporated.
  • To assemble lasagna cupcakes: Start with the Carbonara. Drop about 1 tablespoon of Carbonara in each cup. Evenly distribute the mushrooms and shredded chicken among all 12 cups. Next, sprinkle each lasagna with shredded cheese and Romano.
  • Bake for about a 15 minutes, or until cheese begins to bubble and lasagna becomes golden. Garnish with parsley and serve.
  • Makes 12 mini lasagna cupcakes.
Keywords:

lasagna cups , mini lasagna cups , chicken carbonara lasagna

Chicken Carbonara Lasagna Minis

Cupcakes for dinner? Sure to be a family favorite, this mini lasagna recipe stars our creamy, rich Carbonara Sauce. Add this one to your list of easy weeknight meals! And don’t forget to make extra for your lunch box!