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Quick & Easy Lasagna Cups

Delectable mini lasagna cups filled with layers of tender pasta, creamy ricotta, savory ground beef, and cheesy goodness, perfect for family gatherings and easy to prepare.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 9 pieces lasagna noodles Cook according to package instructions.
  • 1 cup ricotta cheese
  • 2 cups mozzarella cheese, shredded
  • 1 lb ground beef
  • 2 cups tomato sauce
  • 1 teaspoon Italian seasoning
  • 1/2 cup grated parmesan cheese
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, heat olive oil over medium heat. Add ground beef, season with salt, pepper, and Italian seasoning. Cook until brown and fully cooked, about 5-7 minutes. Drain any excess fat.
  3. While the meat is cooking, boil the lasagna noodles until they’re al dente. Drain and set them aside to cool slightly.
  4. In a bowl, mix together the ricotta cheese and half of the mozzarella cheese. Add a pinch of salt and pepper.
Assembly
  1. Use a muffin tin and lay each cooked noodle flat. Cut them in half if needed to fit into the muffin tin.
  2. Layer the noodles, meat, cheese mixture, and a spoonful of tomato sauce in each muffin cup.
  3. Top with remaining mozzarella and parmesan cheese. Repeat the layering until the cups are filled, finishing with sauce and cheese on top.
Baking
  1. Bake in the preheated oven for about 20-25 minutes until golden brown and bubbly.
  2. Cool slightly before serving and enjoy!

Notes

Customize your lasagna cups with fresh herbs, veggies, or extra cheese. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat at 350°F (175°C) for about 10-15 minutes.