Description
These delicious Lasagna Cups are a fun and convenient twist on classic lasagna, featuring layers of tender pasta, rich meat and vegetable sauce, and creamy cheese filling baked to perfection in muffin tins. Perfect as individual servings, they bring all the comforting flavors of traditional lasagna in a portable, family-friendly format.
Ingredients
Sauce
- 2 tablespoons olive oil
- 1/2 large onion, chopped
- 1/2 pound ground beef
- 1/2 red bell pepper, diced
- 1 small zucchini, diced
- 2 cloves garlic, minced
- 6 ounces tomato paste (1 can)
- 8 ounces tomato sauce + 1/2 can water to wash out can
- 14.5 ounces diced tomatoes (1 can)
- 1 tablespoon dried basil
- 1/2 tablespoon dried oregano
- 1 bay leaf
- 1 teaspoon sugar
- Salt, to taste
- Black pepper, to taste
Cheese Filling
- 8 oz cream cheese, softened
- 2 tablespoons whole milk
- 1 tablespoon Italian seasoning
- 1/3 cup parmesan cheese, grated
- 3/4 pound mozzarella cheese, grated & divided
- 1/2 cup ricotta cheese
- 1/2 teaspoon black pepper
- 1 egg
Pasta
- 21 lasagne pasta sheets
Instructions
- Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add ground beef, onions, red bell pepper, zucchini, and garlic. Sauté until the vegetables become tender and the beef is fully cooked, about 12 minutes.
- Add Tomatoes and Seasonings: Stir in tomato paste, tomato sauce, diced tomatoes, dried basil, dried oregano, sugar, salt, and black pepper. Bring the mixture to a simmer.
- Simmer the Sauce: Add the bay leaf, reduce heat to low, and cook uncovered for at least 30 minutes. The longer it simmers, the richer the flavor. The sauce will become very thick.
- Make the Cheese Filling: In a medium bowl, combine softened cream cheese, whole milk, Italian seasoning, parmesan cheese, ricotta cheese, half of the grated mozzarella cheese, black pepper, and egg. Stir together until smooth and set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the lasagne pasta sheets for 2 minutes less than package directions to keep them firm. Drain and place the sheets on a greased baking sheet to prevent sticking.
- Preheat Oven and Prepare Muffin Tins: Preheat oven to 350°F (175°C). Line 12 jumbo muffin tins with squares of parchment paper that cover the inside completely. If the parchment doesn’t stay, the pasta will help keep it in place.
- Line Muffin Tins with Pasta: Place one whole pasta sheet lining the edges of each muffin cup, allowing about 2 inches of overlap.
- Add Sauce Base: Spoon about half a tablespoon of the prepared sauce into the bottom of each lined muffin tin.
- Add Pasta Pieces: Cut 9 pasta sheets into quarters. Press one quarter piece on top of the sauce at the bottom of each muffin cup.
- Layer Sauce and Cheese Filling: Spread a generous tablespoon of sauce over the pasta piece, then add a generous tablespoon of the cheese filling on top.
- Repeat Layers: Layer again with pasta quarter, sauce, and cheese filling, pressing down gently to remove air bubbles.
- Finish the Cups: Top each cup with a third piece of pasta, more sauce, and sprinkle the remaining grated mozzarella cheese on top.
- Bake: Cover the muffin tins loosely with aluminum foil to prevent the edges from over-browning. Bake for 25-30 minutes, until the cups are hot and bubbly.
- Serve: Remove from oven and serve the lasagna cups hot.
Notes
- You can prepare the sauce a day ahead to enhance flavor and save time.
- For easier removal, let the lasagna cups cool for a few minutes before taking them out of the muffin tin.
- Feel free to substitute ground beef with ground turkey or plant-based meat for a different variation.
- Use fresh herbs instead of dried if available, adjusting quantities accordingly.
- Line the muffin tins well to avoid sticking and help with clean removal.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
