Now that we are all settled into our new house in San Antonio I am enjoying cooking new things in our absolutely beautiful kitchen.
One of our new favorites are Tortine di Lasagna, or Lasagna Muffins.
These are a fun and easy way to make individual servings of lasagna, plus the kids can help!
Here is what you need...
1 lb ground beef
1 lb sausage
1 cup spaghetti sauce
1 cup cottage cheese
1/4 teaspoon salt
1/4 teaspoon pepper
Phyllo dough (thawed)
1 1/2 cups shredded cheese
Go ahead and start your oven preheating to 375. These will only take a few minutes to throw together.
Brown the ground beef and sausage on the stove top, drain and scoop out 1/4 of the cooked meat. One of the lovely parts about this is the extra meat can be used to make spaghetti in a couple of days and half the work is done!
Once the meat is separated add the spaghetti sauce to the remaining meat mixture and stir.
In a separate bowl add the salt and pepper to the cottage cheese.
Cut your phyllo dough into shapes resembling rectangles. I just cut a 3" strip off the sheet and cut it ins half to create two rectangles about 3" by 4".
Layer 3 phyllo rectangles in each cup of a muffin tin.
Now start filling in with half the cottage cheese mixture.
Then top with half of the meat mixture. Sprinkle with shredded cheese and cover with another two phyllo rectangles. Repeat the layers of cottage cheese and meat mixtures and top with the remaining shredded cheese.
Bake at 375 for 10-15 minutes until the cheese is melted and the phyllo is golden and crispy.
Allow them to cool for about 5 minutes before you scoop them out and serve.
I just serve these with some steamed broccoli and everyone is happy!
I think I may try a taco version of these with salsa, re fried beans and some green chilies. Should be yummy!!!