lasagna cups

Mini Lasagna Cups are the perfect appetizer addition to your parties, or even just a new easy way to put together lasagna for dinner! So delicious, and so much fun!

Mini Lasagna Cups

lasagna noodles

Italian sausage

garlic

15 tomato sauce

tomato paste

Italian seasoning

salt (divided)

whole milk ricotta cheese

black pepper

mozzarella cheese

Preheat oven to 350 degrees and lightly grease a standard size muffin tin. Cook lasagna noodles according to package directions. Cut 6 of them in half, lengthwise. Use a small cookie cutter to cut out 36 small circles from the remaining pasta.

In a large skillet, cook ground sausage until cooked through, and no longer pink, about 5 to 7 minutes. Add in garlic, tomato sauce, tomato paste, Italian seasoning, and 1/2 teaspoon salt. Bring to a simmer, then remove from heat.

In a medium size mixing bowl, stir together ricotta cheese, remaining 1/2 teaspoon salt, and pepper.

Line the bottom of each muffin cup with 1 of the cut out pasta circles. Curl each of the long strips into a ring to line the sides of each cup. Spoon about 1 tablespoon of sauce into the bottom of each muffin cup. Top with another layer of pasta circles and 1 tablespoon of ricotta mixture. Place remaining pasta circles on and another 1 tablespoon of meat sauce. Sprinkle mozzarella cheese on top.

Bake in the preheated oven for 12-15 minutes, until cheese is melted and bubbling and slightly browned. Serve hot.

Easy to assemble and make ahead, these easy lasagna cups are perfect for portable meals on the go!

Individual Lasagna Cups

beef

spaghetti sauce

mozzarella cheese, divided

ricotta cheese

garlic powder

wonton wrappers

Preheat oven to 350 degrees.

Heat a skillet over medium high heat. Add...

Heat a skillet over medium high heat. Add the ground beef and cook, crumbling until no longer pink. Drain the fat from the beef and return meat to the pan. Remove from heat.

Add spaghetti sauce and 1/4 cup mozzarella to...

Add spaghetti sauce and 1/4 cup mozzarella to the meat, stirring to combine. Set aside.

In a medium size bowl, combine the ricotta...

In a medium size bowl, combine the ricotta cheese, egg, garlic powder, Italian seasoning and parmesan. Mix well.

Grease 12 cup muffin tins. Place two wonton...

Grease 12 cup muffin tins. Place two wonton wrappers, overlapping slightly to make a cup that will fill the muffin tin.

Place 2 Tablespoons of the meat mixture in...

Place 2 Tablespoons of the meat mixture in the bottom of the cup. Add 1-2 Tablespoons of the cheese mixture. Top with another 2 Tablespoons of meat mixture and remaining 1/4 cup of mozzarella.

Bake 12-15 minutes until wrappers are cooked and...

Bake 12-15 minutes until wrappers are cooked and cheese is melted. Allow to cool for 5-10 minutes before serving. They will be hot!

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Individual Lasagna Cups are the easiest version of lasagna you'll ever make. Single size portions dished up in muffin tins - you can pick them up or eat them with a fork!

Lasagna Cups

Lasagna Cups are filled to the max with delicious sauce and ooey-gooey cheese! They taste just like lasagna and they&#039;re fun to eat!

olive oil

onion

red bell pepper (chopped)

zucchini (diced)

garlic (minced)

tomato paste (1 can)

tomato sauce

14.5 oz diced tomatoes (1 can)

basil

oregano

bay leaf

sugar

salt & pepper (to taste)

oz Philadelphia Cream Cheese Spread (1 tub)

whole milk

parmesan cheese (grated)

mozzarella cheese (grated & divided)

pepper

21 lasagne pasta sheets

For the sauce- heat olive oil over medium heat and saute onions, pepper, zucchini and garlic until tender, 5 minutes. Stir in cooked ground beef and tomato paste until well incorporated. Stir in remaining ingredients and bring to simmer. Reduce heat to low and cook 30 minutes or so. {The longer it cooks, the better it will taste!} This will be very thick.

For the cheese filling- stir all ingredients together excluding half of the grated mozzarella cheese. Set aside.

For the pasta- Bring large pot of salted water to boil. Cook pasta sheets 2 minutes less than package directions and drain. Place pasta on greased baking sheet until you are ready for assembly.

For assembly- Preheat oven to 350 degrees. Line 12 jumbo muffin tins with squares of parchment paper. If they don&#x27;t stay in on their own, that&#x27;s ok--the pasta will help with that. Line the edges of the muffin tins with 1 pasta sheet per cup. {Pasta sheet will overlap about 2 inches.} Spoon about 1/2 tablespoon of sauce into the bottom of each cup

Next cut 9 pasta sheets into quarters and press one of these pieces of pasta into the bottom on top of the sauce.  Top pasta sheet with a generous tablespoon of sauce and then a generous tablespoon of cheese filling.

Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles. Top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese. Bake for 25-30 minutes or until everything is hot and bubbly. Serve hot.

Rustic Lasagna Cups, a fast and easy lasagna recipe, a simple sauce, sauteed veggies, and double cheese, the perfect family or party food.

Rustic Lasagna Cups

tomato puree (passata) (453 grams)

salt (or to taste) (2.7 grams)

hot pepper flakes,

water

Parmesan cheese

In a large pot add the oil, garlic and ground beef, cook on medium until the meat has browned, then add the remaining ingredients, stir to combine. Cook on medium heat for approximately 30 minutes or until very thick, taste for salt.

Pre-heat oven to 350° (180° celsius). Lightly grease muffin tin, I made 6 large and 6 medium cups.

Line muffin tins with a lasagna noodle cut cut to fit the muffin tin size. Top with 1-1 1/2 tablespoons of sauce, (sautéed veggies if using), some shredded mozzarella and a heaping teaspoon of Parmesan cheese, continue for 4 levels for the large or 3 for the medium (change direction of the strips on every level), the last level end with sauce,(veggies) and Parmesan. Bake for approximately 20 minutes. Let sit 2-3 minutes and serve. Enjoy!

TOMATO MEAT SAUCE

I like this made with Won Ton wrappers instead of the noodles.  They are nice and crispy and a bit lighter.  Give it a try !  Thank you.

Loved these! and a nice size.  Question, my son would love these for his graduation party, do you think it's doable to make batches ahead of time and them reheat the day of?

My son is lactose intolerant too. We used white cheddar so we could all eat them. We all loved them. My kids had fun helping make them too. This will be a regular.

I love these! They'd make great appetizers as well. Thanks so much!

Top 4 lasagna cups recipes from across the web

The most viewed lasagna cups recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Mini Lasagna Cups

Individual Lasagna Cups

Lasagna Cups

Rustic Lasagna Cups

Top 4 lasagna cups recipes from across the web

The most viewed lasagna cups recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mini Lasagna Cups

Individual Lasagna Cups

Lasagna Cups

Rustic Lasagna Cups

The most viewed lasagna cups recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine