Print

Mini Lasagne Cups

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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)

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

Find it online: https://thefamilycooking.com/mini-lasagne-cups/