Lasagna Cups Recipe

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These adorable and delicious Lasagna Cups are perfect for busy weeknights and family dinners. Made with ground beef, veggies, and cheesy goodness, they’re a fun twist on a classic! If you’re looking for a good classic lasagna recipe, check this one out. It’s a reader favorite!

Why You’ll Love This Lasagna Cups Recipe

I have to tell you guys, I had a lot of fun with this recipe! Who doesn’t love a pasta cup filled with a delicious meat sauce and ooey gooey cheese? I think I could say that EVERYONE falls under this category. Oh mama are these good.

If you like lasagna, then you will love these Lasagna Rollups. Basically, this is just the super cute version of plain ol’ lasagna baked in muffin cups instead. All the same stuff you would typically see in the making of a regular lasagna recipe, just with a little more prep work and less baking time. More or less, this is a method you can adopt while still using the lasagna recipe that everyone is used to. Feel free to add in or omit anything you’d like. Make this your own. That’s the beauty of cooking!

Ingredients Needed For Lasagna Cups

This may be a long list but oh it is worth it! Gather up these ingredients to make Lasagna Cups:

• Lasagna Pasta Sheets – this recipe won’t work with the pre-cooked or no-boil options. You’re just going to have to cook these babies al dente.

For the Red Sauce

• Olive Oil, Onion + Garlic cloves – these three are the base of any great recipe. So much simple flavor.
• Ground Beef – I used lean ground beef, but you could also sub this out for ground turkey if you’re trying to eat healthier.
• Red Bell Pepper + Zucchini – two veggies that I sneak into this meal (don’t tell my kids!). You could also try sneaking in mushrooms or riced cauliflower.
• Tomato Paste, Tomato Sauce + Diced Tomatoes – tomatoes galore! This is a red sauce after all. And if you don’t like chunks of tomatoes try using petite diced tomatoes instead.
• Basil, Oregano + Bay Leaf – three seasonings that take this to the next level.
• Sugar – this cuts the acidity from the tomatoes. Don’t be tempted to skip this. Don’t worry this doesn’t end up sweet.
• Salt + Pepper – and don’t forget to season as you go!

For the Cheese Filling

• Philadelphia Cream Cheese Spread, Milk + Italian Seasoning – these three are the perfect substitute for the ‘Philadelphia Italian Herb & Cheese Cooking Cream’ I originally used for this recipe that is now discontinued!
• Parmesan, Mozzarella + Ricotta Cheese – three kinds of cheese for the max about of ooey-gooey meltiness.
• Black Pepper – season to taste.
• Egg – this is used as a binder for the rest of the ingredients.

Variations

• Different Meat: Substitute ground turkey or Sweet Italian sausage for ground beef.
• Vegetarian: Use mushrooms instead of meat.
• Spicy: Add red pepper flakes to the sauce.
• Gluten-Free: Use gluten-free lasagna noodles.
• Different Cheeses: Swap mozzarella with sharp cheddar or use cottage cheese.

How to Make Lasagna Cups

These easy Lasagna Cups are a perfect appetizer addition or main dish to your family dinner or fun party food for any gathering. They’re an easy way to enjoy lasagna without the fuss, and the whole family will love them! For full recipe details, including ingredient measurements, see the printable recipe card at the bottom of this post. Here are my step by step details for making these mini lasagna cups.

Step 1: Make the Marinara Sauce

In a large skillet, heat olive oil over medium heat and sauté ground beef, onions, peppers, zucchini and garlic until vegetables are tender and meat is fully cooked, about 12 minutes. 

Stir in tomato paste, tomato sauce, diced tomatoes, basil, oregano, sugar, salt and black pepper and bring to a simmer. 

Add bay leaf, reduce heat to low and cook at least 30 minutes, uncovered. The longer it cooks, the better it will taste! This sauce will be very thick.

Step 2: Make the Cheese Filling

Stir all ingredients (cream cheese, egg, milk, Italian seasoning, parmesan cheese, half of the mozzarella, ricotta and black pepper) together. Set aside. Save the other half of the mozzarella for later.

Step 3: Cook the Pasta

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

Step 4: Assemble

Preheat oven to 350° F. Line 12 muffin tins with squares of parchment paper. If they don’t stay in on their own, that’s ok–the pasta will help with that. You could also make larger lasagna cups by using a jumbo muffin tin.

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.

Step 5: Bake

Top these lasagna cups off with a third piece of pasta, more sauce, and the remaining mozzarella cheese. Cover with a gentle aluminum foil tent (to prevent edges from getting too crispy). Bake for 25-30 minutes or until everything is hot and bubbly. You may want to remove the tin foil tent for the last 5 minutes to ensure you melt the cheese on top. Serve hot!

Storage + Make Ahead Directions

Store leftovers cooled to room temperature in an airtight container in the fridge for up to 3 days. To reheat, heat in the oven until warmed through.

To Freeze: Assemble and freeze in an airtight, freezer safe container before baking. Thaw and bake as directed.

To Make Ahead: Assemble up to a day in advance and refrigerate until ready to bake.

What to Serve With Lasagna Cups

Make your meal a full Italian feast with some of my most loved and favorite salad and side dish recipes! 

• Homemade Garlic Bread
• The Best Caprese Salad
• That Good Salad
• Hasselback Cheesy Garlic Bread
• Cheesy Garlic Pull Apart Rolls
• Roasted Brussels Sprouts
• Simple Bruschetta Recipe
• See a full list of side dishes for lasagna

More Lasagna Recipes to Try!

• Skillet Lasagna
• Cheesy Lasagna Dip
• Slow Cooker Lasagna
• White Spinach & Artichoke Lasagna
• Baked Rigatoni Pasta
• Classic Baked Ziti
• Chicken Lasagna
• Lasagna Soup

These Lasagna Cups will be a huge hit and make for the ultimate comfort food, combining the rich flavors of traditional lasagna with the fun, convenient mini form. The printable recipe card is down below. Have a great day, friends! 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

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3.80 from 10 votes

Lasagna Cups Recipe

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

servings 12 cups

Prep Time 1 hour hr

Cook Time 1 hour hr

Total Time 2 hours hrs

Cook ModePrevent your screen from going dark

Ingredients

for the sauce-

• ▢ 2 tablespoons olive oil
• ▢ 1/2 large onion
• ▢ 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

for the 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
• ▢ 21 lasagne pasta sheets

US Customary – Metric

Equipment

• 2 jumbo muffin tins for a total of 12 "muffins"

Instructions

for the sauce-

• In a large skillet, heat olive oil over medium heat and saute ground beef, onions, peppers, zucchini and garlic until vegetables are tender and meat is fully cooked, about 12 minutes.
  
• Stir in tomato paste, tomato sauce, diced tomatoes, basil, oregano, sugar, salt and pepper and bring to a simmer.
  
• Add bay leaf, reduce heat to low and cook at least 30 minutes, uncovered. The longer it cooks, the better it will taste! This sauce will be very thick.
  

for the cheese filling-

• In a medium bowl, 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.
  
• Drain and place pasta on greased baking sheet until you are ready for assembly.
  

for assembly-

• Preheat oven to 350° F. Line 12 jumbo muffin tins with squares of parchment paper that cover the entire inside of each tin. If they don't stay in on their own, that'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 half a 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 of each tin, 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, pressing down to remove any air bubbles.
  
• Top these lasagna cups off with the third piece of pasta, more sauce and the remaining mozzarella cheese.
• Cover with a gentle aluminum foil tent (to prevent edges from getting too crispy). Bake for 25-30 minutes or until everything is hot and bubbly. Serve hot.
  

Video

Nutrition

Calories: 462kcal | Carbohydrates: 46g | Protein: 22g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 519mg | Potassium: 563mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1064IU | Vitamin C: 16mg | Calcium: 275mg | Iron: 3mg

Course: Dinner

Cuisine: Italian

Keyword: lasagna cups