Mini Lasagna Cups

Description

These Mini Lasagna Cups are a fun, bite-sized twist on traditional lasagna. Crispy pasta wrappers are baked in muffin tins and filled with a savory meat sauce, topped with melted mozzarella and Parmesan cheese. Perfect for parties, family dinners, meal prep, or kid-friendly lunches, these individual lasagna cups deliver all the classic Italian flavors in a convenient handheld form.

Ingredients

For the Lasagna Cups

• 12 lasagna noodles, cooked al dente
• 1 lb (450 g) ground beef or Italian sausage
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 cups marinara sauce
• 1 tsp Italian seasoning
• Salt and black pepper, to taste

Cheese Filling

• 1 cup ricotta cheese
• 1 egg
• ¼ cup grated Parmesan cheese

Topping

• 1½ cups shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• Fresh parsley or basil for garnish

Instructions

1. Preheat oven to 375°F (190°C) and grease a 12-cup muffin pan.
2. Cook lasagna noodles according to package directions and drain.
3. Brown the ground beef with onion until fully cooked. Add garlic and cook for 1 minute.
4. Stir in marinara sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
5. In a bowl, mix ricotta cheese, egg, and Parmesan cheese.
6. Cut each lasagna noodle in half if needed and press into muffin cups to create a “cup” shape.
7. Add a spoonful of ricotta mixture into each cup.
8. Top with meat sauce.
9. Sprinkle generously with mozzarella and Parmesan cheese.
10. Bake for 18–22 minutes, until the cheese is melted and golden.
11. Let cool for 5 minutes before removing from the pan.
12. Garnish with fresh parsley or basil and serve.

Q&A

Can I make these ahead of time?

Yes. Assemble the cups and refrigerate for up to 24 hours before baking.

Can I freeze them?

Absolutely. Freeze baked lasagna cups in an airtight container for up to 3 months.

What can I use instead of ricotta?

Cottage cheese or mascarpone works well as a substitute.

Can I make them vegetarian?

Yes. Replace the meat with sautéed mushrooms, spinach, zucchini, or lentils.

How do I keep the cups from sticking?

Grease the muffin tin well or use non-stick cooking spray.