February 8th, 2012
By Eshun Mott
Preheat oven to 375˚F.
Lightly grease 2 Texas-sized muffin pans (12 wells total).
Working in batches, place spinach in a large frying pan and cook, stirring, for 2 minutes or until wilted. Transfer to a strainer and press out any liquid. Chop coarsely. Reserve.
Heat olive oil in a frying pan over medium heat, add chopped onion and sauté for 2 minutes or until softened. Add chopped garlic and sauté for 1 minute more. Remove from heat and set aside.
Combine ricotta cheese, egg, grated Parmesan and chopped parsley in a bowl and stir until uniform. Season well with salt and pepper.
Use kitchen shears to cut 6 fresh pasta sheets in half (to make 12 4x4-inch squares), then make about 1 ½-inch cuts from each point of the square towards the centre.
Fit one pasta sheet into each of 12 muffin wells with points overlapping to form a sort of cup.
Measure out 2 cups tomato sauce and 3 cups grated mozzarella cheese . Spoon about 1 tbsp of sauce into the bottom of each pasta cup.
Divide spinach between pasta cups, then use half of the mozzarella to make a layer of cheese. Spoon ricotta mixture into cups, filling almost to the top, then spread with about 1 tbsp sauce and sprinkle with remaining mozzarella.
Bake for 20 minutes or until sauce is bubbling and cheese is melted.
Let stand 5 minutes to allow fillings to firm up slightly, and use the point of a thin knife to remove mini lasagnas from pan.