Mini Lasagna Cups

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Mini Lasagna Cups are the perfect appetizer for your party, or even a new easy way to serve lasagna with dinner! So delicious and so much fun!

I know how much you guys love my lasagna recipe. You rave about my stuffed chicken lasagna, every day I get a new comment for my most amazing lasagna, and people swear they’ll never use another recipe again. See how you guys like my lasagna recipe, I think this recipe is perfect.

These mini lasagna cups are so much fun. They even have delicious layers. They’re also easy to put together and require only a handful of ingredients. Easier and simpler to make than whole lasagna, but still tastes just as good. In fact, my son couldn’t get enough of them, saying they were better than the regular lasagna I had.

Mini Lasagna Cups Baked in Muffin Tins

I chose to use lasagna pasta sheets for my lasagna cups. If you need a quick, easier option, you can always use wonton wrappers. Just slide one on the bottom and layer on bolognese, cheese, and more bolognese. You won’t get the same clean layers, but it will save you a few minutes. I still recommend taking the extra time to make layers.

This recipe calls for ground Italian sausage. If you don’t eat pork, or need to stay away from sausage for other reasons, you can always use an equal amount of ground beef. I recommend using lean ground beef like 93/7 to reduce the fat.

Pro tip: Fresh shredded cheese melts better than the pre-shredded bagged cheese you get at the grocery store. Why? Chemicals are added to pre-shredded cheese to keep it from clumping and sticking together, and to prevent mold. These chemicals interfere with melting. For best results, always use fresh shredded or grated cheese in recipes, especially those that call for melting.

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Mini lasagna cups cut in half topped with cheese, sausage, sauce and noodles topped with chopped fresh parsley

Mini Lasagna Cups are the perfect appetizer for your party, or even a new easy way to serve lasagna with dinner! So delicious and so much fun!

Preparation time 15 minute

cooking time 15 minute

total time 30 minute

raw material

  • 1 Lasagna
  • 1/2 pound grated Italian sausage
  • 3 clove minced garlic
  • 1 15 oz can tomato paste
  • 1 6 oz can tomato paste
  • 2 teaspoon italian seasoning
  • 1 teaspoon Salt Divided into
  • 15 ounce Full Fat Ricotta Cheese
  • 1/4 teaspoon Black pepper
  • 1 cup shredded mozzarella cheese

instruct

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

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

  • In a medium mixing bowl, whisk together the ricotta cheese, remaining 1/2 teaspoon salt, and pepper.

  • Line 1 circle of cut pasta in the bottom of each muffin cup. Curl each strip into a loop to line the sides of each cup. Pour about 1 tablespoon of the sauce into the bottom of each muffin cup. Top with another layer of gnocchi and 1 tablespoon of the ricotta mixture. Top with remaining pasta rings and another 1 tablespoon Bolognese. Sprinkle mozzarella cheese on top.

  • Bake in preheated oven for 12-15 minutes, until cheese is melted and bubbly and lightly browned. Serve hot.

Calories: 165kcal | carbohydrate: 3G | protein: 9G | fat: 12G | Saturated fat: 6G | cholesterol: 39mg | sodium: 421mg | Potassium: 104mg | Vitamin A: 225unit | Vitamin C: 0.6mg | calcium: 131mg | iron: 0.6mg