These adorable mini lasagna cups are made in a muffin tin using lasagna noodles, rich meat sauce, and plenty of melted cheese. They’re perfect for parties, meal prep, or fun family dinners.
Ingredients
For the cups:
- 12 cooked lasagna noodles (cut in halves if needed)
- 2 cups shredded mozzarella
- 1 cup ricotta cheese (optional but recommended)
- ½ cup grated Parmesan
For the meat sauce:
- 1 lb (450 g) ground beef or Italian sausage
- 2 cups marinara sauce
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and black pepper
- 1 tsp Italian seasoning
- ½ tsp paprika (optional)
Instructions
1. Prepare the Pasta
Boil the lasagna noodles according to package instructions until just tender.
Drain and cool.
You can cut each noodle in half vertically to make them easier to fit in the muffin tin.
2. Cook the Meat Sauce
Heat olive oil in a pan.
Sauté the onion until soft, then add garlic.
Add the ground beef and cook until browned.
Season with salt, pepper, Italian seasoning, and paprika.
Pour in the marinara sauce, reduce the heat, and simmer for 10 minutes.
3. Prepare the Muffin Cups
Preheat oven to 375°F (190°C).
Grease a muffin tin lightly.
Place a strip of lasagna noodle inside each muffin cup, folding the sides so they rise above the edges like a flower shape.
4. Layer the Fillings
Inside each noodle cup:
- Add 1 teaspoon of ricotta
- Add 1 tablespoon of meat sauce
- Add a sprinkle of mozzarella and Parmesan
Repeat another small layer if the cup is big enough.
Finish with a generous amount of mozzarella on top.
5. Bake
Bake for 15–18 minutes, until the cheese is melted, bubbly, and lightly golden.
Let them cool for about 5 minutes so they stay firm when removing from the pan.
6. Serve
Serve warm as appetizers, snacks, or with a fresh salad for a full meal.
They are also great for freezing and reheating.
Tips
- Use wonton wrappers instead of noodles for a quicker version.
- Add veggies like spinach or mushrooms to the sauce.
- Use spicy sausage for extra flavor.