Mini Lasagne Cups

Why You’ll Love This Recipe

Mini lasagne cups offer the same rich, cheesy, and savory flavor as a traditional lasagna, but with the added convenience of individual servings. Whether you’re hosting a party, packing lunch, or looking for a quick weeknight dinner, these mini lasagnas are a great option. The muffin pan method ensures that the layers cook evenly, and each cup is perfectly portioned, making them easy to serve and enjoy. Plus, they’re highly customizable, allowing you to add your favorite fillings, such as ground beef, turkey, vegetables, or a mix of cheeses.

Ingredients

• 12 small lasagna noodles (or 6 regular lasagna noodles, broken in half)
• 1 lb ground beef (or ground turkey for a leaner option)
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 1/2 cups marinara sauce (store-bought or homemade)
• 1 1/2 cups ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper, to taste
• Fresh basil or parsley (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Prepare the Noodles

1. Cook the lasagna noodles according to the package instructions, but slightly undercook them (about 1-2 minutes less than recommended), as they will cook further in the muffin tin. Drain the noodles and set them aside.

Step 2: Prepare the Meat Sauce

2. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and garlic and sauté for 2-3 minutes until softened.
3. Add the ground beef (or turkey) to the skillet, breaking it up with a spoon. Cook until browned, about 5-7 minutes.
4. Stir in the marinara sauce, dried basil, dried oregano, and salt and pepper. Simmer for 5-10 minutes, allowing the flavors to combine. Set aside to cool slightly.

Step 3: Make the Ricotta Mixture

5. In a medium bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, and the egg. Mix until smooth and well combined. Season with a pinch of salt and pepper to taste.

Step 4: Assemble the Mini Lasagne Cups

6. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with non-stick spray or olive oil.
7. Cut the cooked lasagna noodles into strips about 1 inch wide. You will need approximately 2 strips per muffin cup, depending on the size of your muffin tin.
8. Place one strip of lasagna noodle in the bottom of each muffin cup, creating the first layer.
9. Spoon a small amount of meat sauce over the noodle layer in each cup, followed by a dollop of the ricotta mixture.
10. Repeat the layers with another strip of lasagna noodle, more meat sauce, and more ricotta mixture until the muffin cups are filled. Top each cup with the remaining mozzarella cheese.
11. Press down gently on each cup to ensure the layers are compact.

Step 5: Bake the Mini Lasagne Cups

12. Bake the mini lasagne cups in the preheated oven for 18-20 minutes, or until the cheese is bubbly and the tops are golden brown.
13. Remove from the oven and let the cups cool for a few minutes before carefully removing them from the muffin tin. Use a butter knife around the edges to loosen the cups if needed.

Step 6: Serve

14. Garnish with fresh basil or parsley before serving. Enjoy these mini lasagne cups warm!

Servings and Timing

• Servings: 12 mini lasagne cups
• Prep time: 20 minutes
• Cook time: 25-30 minutes
• Total time: 45-50 minutes

Variations

• Vegetarian: Replace the ground meat with sautéed vegetables, such as mushrooms, spinach, zucchini, and bell peppers, for a delicious vegetarian version.
• Chicken: Use shredded cooked chicken instead of ground beef or turkey for a lighter protein option.
• Gluten-Free: Use gluten-free lasagna noodles to make this recipe gluten-free. Ensure the marinara sauce is also gluten-free.
• Cheese Lovers: Add extra layers of cheese, like ricotta, mozzarella, and Parmesan, or try adding a layer of provolone for extra flavor.

Storage/Reheating

• Storage: Store leftover mini lasagne cups in an airtight container in the fridge for up to 3 days.
• Freezing: These mini lasagnas freeze well! After baking and cooling, wrap them individually in plastic wrap and freeze for up to 3 months. To reheat, bake them in the oven at 350°F (175°C) for 15-20 minutes or microwave for 1-2 minutes.
• Reheating: Reheat in the microwave or in the oven at 350°F (175°C) for 10-12 minutes until heated through and bubbly.

FAQs

Can I use regular lasagna noodles for this recipe?

Yes, you can use regular lasagna noodles. Just break them into pieces that will fit into the muffin cups. Be sure to slightly undercook them, as they will cook further in the muffin tin.

Can I make these ahead of time?

Yes, you can assemble the mini lasagne cups ahead of time, cover them with plastic wrap, and refrigerate them for up to 24 hours before baking. Alternatively, you can bake them and store them in the fridge for later use.

Can I use a different type of cheese?

Absolutely! You can use different cheeses like goat cheese, ricotta with spinach, or a blend of mozzarella, provolone, and Parmesan for a different flavor profile.

How do I prevent the noodles from sticking to the muffin tin?

Grease the muffin tin well with non-stick spray or olive oil to prevent the noodles from sticking. You can also use silicone muffin cups for easy removal.

Can I freeze these mini lasagne cups?

Yes, mini lasagne cups freeze well! Once they are baked and cooled, wrap them individually in plastic wrap and store in a freezer-safe bag or container for up to 3 months.

Can I make these vegetarian?

Yes, you can substitute the meat with sautéed vegetables or even tofu for a vegetarian or vegan version. Layer the vegetables just like you would with the meat.

Can I add other ingredients to the filling?

Yes, feel free to add extra ingredients such as olives, roasted red peppers, or even a layer of béchamel sauce for a creamy twist.

How do I ensure the mini lasagne cups stay together when I remove them from the muffin tin?

Let the mini lasagne cups cool for a few minutes before removing them. Use a butter knife around the edges to gently loosen them from the muffin tin, then carefully lift them out.

Conclusion

Mini lasagne cups offer all the rich, cheesy goodness of traditional lasagna in a fun, individual-sized portion. Whether you’re serving them for a weeknight dinner, packing them for lunch, or impressing guests at a party, these mini lasagnes are sure to be a hit. With endless customization options for the filling and layers, you can easily make these cups your own. Make them ahead of time, freeze them for later, or enjoy them fresh from the oven—either way, they’re a delicious and convenient meal.

Mini Lasagne Cups

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Mini lasagne cups are a fun, bite-sized twist on classic lasagna, offering all the savory, cheesy goodness in individual servings. Made with pasta, marinara sauce, cheese, and meat (or vegetables), these mini pies are perfect for parties, meal prep, or a quick weeknight dinner.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 25-30 minutes
• Total Time: 45-50 minutes
• Yield: 12 mini lasagne cups
• Category: Dinner
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

1. 12 small lasagna noodles (or 6 regular lasagna noodles, broken in half)
2. 1 lb ground beef (or ground turkey for a leaner option)
3. 1/2 onion, diced
4. 2 garlic cloves, minced
5. 1 1/2 cups marinara sauce (store-bought or homemade)
6. 1 1/2 cups ricotta cheese
7. 1 1/2 cups shredded mozzarella cheese
8. 1/2 cup grated Parmesan cheese
9. 1 egg
10. 1 tsp dried basil
11. 1 tsp dried oregano
12. Salt and pepper, to taste
13. Fresh basil or parsley (for garnish)

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Instructions

Prepare the Noodles: Cook the lasagna noodles according to the package instructions, slightly undercooking them (about 1-2 minutes less). Drain and set aside.

1. Prepare the Meat Sauce: In a large skillet, heat oil over medium heat. Add the diced onion and garlic, and sauté for 2-3 minutes. Add the ground meat, breaking it up with a spoon, and cook until browned. Stir in marinara sauce, basil, oregano, salt, and pepper. Simmer for 5-10 minutes. Set aside to cool slightly.
2. Make the Ricotta Mixture: In a medium bowl, combine ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, and egg. Mix until smooth and well combined. Season with salt and pepper.
3. Assemble the Mini Lasagne Cups: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin. Cut cooked lasagna noodles into 1-inch strips. Place one strip in each muffin cup to form the first layer. Add a spoonful of meat sauce, followed by a dollop of ricotta mixture. Repeat the layers until the muffin cups are filled. Top with remaining mozzarella cheese.
4. Bake the Mini Lasagne Cups: Bake for 18-20 minutes, or until the cheese is bubbly and the tops are golden brown. Let them cool for a few minutes before removing from the muffin tin.
5. Serve: Garnish with fresh basil or parsley and serve warm.

Notes

• For a vegetarian option, substitute the ground meat with sautéed vegetables such as mushrooms, zucchini, or spinach.
• If you prefer a lighter version, use ground turkey or chicken instead of beef.
• For added flavor, try using provolone cheese or goat cheese in place of mozzarella or ricotta.

Nutrition

• Serving Size: 1 mini lasagne cup
• Calories: 250
• Sugar: 4g
• Sodium: 380mg
• Fat: 16g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 2g
• Protein: 16g
• Cholesterol: 50mg