Lasagna Cups

2 T. oil
1/2 large onion, chopped
1/2 lb lean ground chuck, cooked, drained, and rinsed
1/2 green pepper, chopped
1 small zucchini, diced
2 cloves garlic, minced
6 oz. can tomato paste
8 oz. can tomato sauce (+ 1/2 can water to rinse out can)
14.5 oz. can diced tomatoes (I used Del Monte with basil and oregano), undrained
Italian seasoning,  to taste
1 bay leaf
1 t. sugar
salt & pepper to taste
Cheese Filling:
10 oz. tub of Philadelphia cream cheese (Italian& Herb flavor if you can find it)
1/3 c. grated Parmesan cheese
3/4 lb. shredded Mozzarella cheese, divided
1/3 c. ricotta cheese
1/2 t. pepper

21 cooked lasagna noodles, cooked less than 2 minutes directed on pkg., drained, separated, and placed on a sprayed cookie sheet until ready to assemble.

Heat oil over medium heat and saute onions, pepper, garlic & zucchini, until tender. Stir in ground meat and tomato paste. Stir in remaining sauce ingredients and bring to a simmer. Reduce heat to low and cook for 30 minutes. Sauce will be thick. Stir all ingredients together for cheese filling, excluding half the mozzarella cheese. Set aside. Preheat oven to 350 degrees. Spray 12 jumbo muffin tins. Place one lasagna noodle, in the shape of a circle, inside the tins. (Pasta will overlap some. Spoon 1/2 T. of sauce into bottom of cup. Cut 9 lasagna noodles into quarters (squares or circles) and press on top of  the sauce. Top with a generous portion of sauce, and then a generous portion of cheese filling. Repeat layers. Be sure to press out any air bubbles. Top lasagna cups with 3rd piece of lasagna noodle, add sauce, and remaining mozzarella. Bake for 25-30 minutes or until hot and bubbly. Serve hot. Makes 12 individual servings.