In a large frying pan over medium-to-high heat, add the ground beef and fry until about 80% cooked through.
Add in the onion, bell pepper, and celery. Fry until the veggies start to soften.
Add the tomato pasta sauce, reduce the heat to a light simmer.
Add the spinach and cook until it is wilted, around 1 minute.
Add the ricotta cheese and mix in evenly. Remove the pan from heat.
Cut the lasagna sheets into 3 even strips and form into silicone muffin tins to create the cups. Fold over any large pieces sticking out as they will get very crispy.
Fill the cups with the pasta mixture and top with shredded cheese.
Bake in the oven for ~20 minutes, until the lasagna is cooked and the cheese is browned on the top!
Download This Recipe
Download this recipe in PDF for quick viewing or printing.
