Lasagna Cups

4.5 from 2 votes

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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!

Lasagna Cups...a new way to enjoy lasagna for dinner. Perfect for pasta night!!

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I have to tell you guys, I had a lot of fun with this recipe! I had a blast making these with my niece and turning this idea into dinner the other day. Who doesn’t love a pasta cup filled with delicious 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. Basically, this is just the super cute version of plain ol’ lasagna. All the same stuff you would typically see in the making of a regular lasagna recipe, just with a little more prep work. More or less, this is a method you can adopt while still using the lasagna recipe that everyone is used to. OR try my version out! Feel free to add in or omit anything you’d like. Make this your own. That’s the beauty of cooking! 🙂

Quick note: I used a new product called cooking cream {a Philadelphia product}. If you can’t find it in your store, just add in more ricotta!

Hope you like this one, guys! We all certainly did! Happy hump day! Lasagna Cups...a new way to enjoy lasagna for dinner. Perfect for pasta night!!

Lasagna Cups...a new way to enjoy lasagna for dinner. Perfect for pasta night!!


Lasagna Cups...a new way to enjoy lasagna for dinner. Perfect for pasta night!!

Don’t these scream “Eat me! Eat me!”?Lasagna Cups...a new way to enjoy lasagna for dinner. Perfect for pasta night!!

4.5 from 2 votes

Lasagna Cups

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 hr
Cook Time 1 hr
Total Time 2 hrs


for the sauce-

  • 2 tablespoons olive oil
  • 1/2 large onion
  • 1/2 pound lean ground beef cooked and drained
  • 1/2 red bell pepper chopped
  • 1 small zucchini diced
  • 2 cloves garlic minced
  • 6 oz tomato paste 1 can
  • 8 oz tomato sauce +1/2 can water to wash out can
  • 14.5 oz diced tomatoes 1 can
  • 1 tablespoon dried basil
  • 1/2 tablespoon dried oregano
  • 1 bay leaf
  • 1 teaspoon sugar
  • salt & pepper to taste

for the cheese filling-

  • 10 oz Philadelphia Italian Herb & Cheese Cooking Cream 1 tub
  • 1/3 cup grated parmesan cheese
  • 3/4 pound mozzarella cheese grated & divided
  • 1/3 cup ricotta cheese
  • 1/2 teaspoon pepper
  • 1 egg
  • 21 lasagne pasta sheets


  • For the sauce- heat olive oil over medium heat and saute onions, pepper, zucchini and garlic until tender, 5 minutes. Stir in cooked ground beef and tomato paste until well incorporated. Stir in remaining ingredients and bring to simmer. Reduce heat to low and cook 30 minutes or so. {The longer it cooks, the better it will taste!} This will be very thick.
  • For the cheese filling- 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 and drain. Place pasta on greased baking sheet until you are ready for assembly.
  • For assembly- Preheat oven to 350 degrees. Line 12 jumbo 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. 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. Top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese. Bake for 25-30 minutes or until everything is hot and bubbly. Serve hot.


Calories: 455kcal | Carbohydrates: 45g | Protein: 21g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 86mg | Sodium: 472mg | Potassium: 554mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1126IU | Vitamin C: 16mg | Calcium: 250mg | Iron: 3mg
Course: Dinner
Cuisine: Italian
Keyword: lasagna cups

Lasagna Cups...a new way to enjoy lasagna for dinner. Perfect for pasta night!!

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Recipe Rating

329 Responses
  1. Nicole Wilson

    I was wondering if the tops of the “cups” harden to much and are inedible after being baked? Every know and then when you make a lasagna you get that wayward noodle that pokes out the top on the side of the pan and is pretty darn crispy when you pull the dish outta the oven.

    1. Kris

      I was wondering the same thing, but if you look closely in Pic #2, it looks like she’s cutting up noodles and layering these with the cheese/sauce. I’m assuming she’s starting with a cut noodle on the bottom?

  2. Tonia Rurup

    Made these tonight for the first time! The only problems I ran into was the tops of the cups were hard and also the paper stuck to the bottom of the sauce. Do you have to use the paper? I was wondering if laying the noodles straight across the pan over the circles and filling then folding would be ok? The sauce/cheese was awesome though!!! we’ll def try again just may see about doing the cup different

  3. tiffany

    I made these last night for a party and they were a hit. Thanks! I am wonder though, the outside noodles seemed a bit tough and I have been thinking of ways to remedy.. maybe I didn’t put enough olive oil on the outside noodle? Have you run into this? Such a great idea. Thanks for the inspiration.

    1. Shawn Kanady

      I have made these before and I covered them with oil-sprayed foil while they cooked…for more of a steamed texture instead of hard and crunchy noodle on top. Worked great!

  4. Jack Smith

    I’ve been requested to make Mini Lasagna Cups for an Academy Award Winning Film Brothers Company in Wilmington, DE-and I’m at a loss right now on what to do. Mini is what is throwing me a loop. Any suggestions anyone??? PLEASE. The event is on March 2nd for the Wilmington Art Loop and there will be approx. 100 to be made. OMG what did I promise.

  5. Priscilla

    This will work for my family will love this. My son in law likes a lot less cheese than the rest of us. I can make his with less and mark them with a toothpick!

  6. Theresa

    Yes, the exposed pasta will be a bit hard and crispy after cooking, you can avoid this by covering with a tented sheet of foil and only removing the foil for the last 5-10 minutes of cook time.
    Also for the person who wanted to freeze them for hungry teens later, the best reheating method is to instruct them to reheat on high for a couple minutes and then a few minutes on 50% power… It helps to get it heated all the way through without hot/cold spots.

  7. Peggyinno

    I just pinned this and I can’t wait to make them. What a great idea! Since DH doesn’t do lasagna, I plan on making these and freezing them so I can enjoy them whenever!!! Who knows, DH might even be tempted to try them if them come out looking as good as yours!!!

  8. Lily

    In the Italian Lasagne there is NO PHILADELPHIA and NO CHEESE but Bechameil that is a base sauce that came from France and was readapted for this kind of pasta.
    The only cheese that find place in the Lasagne is the Parmesan ( the real one) that is put on the top !!!
    Everyone can make lasagne but if you want to change the receipt don’t call it lasagne !

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  11. Lynsey @MoscatoMom

    Hey Lauren! I discovered these on Pinterest a while ago and tried my hand at making them with my own lasagna recipe – they were FANTASTIC!! I blogged it with a couple links back to you! Thank you SO MUCH for the inspiration!!

  12. AJ

    Love the Lasagna Cups! As a single mom with one kid a whole lasagna isn’t an appealing dinner to make but this way I can easily freeze small portions for easy reheating on lazy nights. Thanks!

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  16. LA

    I am having trouble getting my noodle to get there and stay in that cute circle shape to stuff. The noodle feels huge for my little cup cake tin, and the parchment paper just makes it even harder for me. Please help. How did you do it?

    1. Lauren

      I used a jumbo tin and the noodles were in that weird not wet but not crispy and dry phase….kind of tacky so the ends would stick together. It was a little tricky, but do-able!

  17. Carrie

    Can’t wait to try this. Do you think it could be prepared ahead of time (freeze or refridgerate) then pop it in the oven?

  18. Heidi Lyn Burke

    clicked on this random link of good looking food on pinterest, started to read the recipe, glanced absent mindedly at the blog name and pictures. . .my goodness, I knew your husband in high school. Got to love social networking.

  19. Sara

    Wonder how this would work as a rolled-up version? Would you still layer some of the meat sauce and cheese sauce on one noodle & roll, or would you leave the meat sauce for under and on top of the rolls?

  20. Jamie

    Tried this recipe today and it was absolutely amazing! Or well the inside was super delicious. I too had the issue with the tough pasta and if I plan on making it again, I will try making a foil tent like someone suggested earlier. I also wrapped my parchment sheets around the bottom of a cup (or you could use the flip side of the muffin pan to shape) to make it a bit easier to press down. This recipe is definitely a keeper.. I adore your blog and have so far made 4 other recipes from your site… All winners! Looking forward to trying some more 🙂

    1. Diana

      Swati …. Don’t know if you got any reply on how to veg this dish. Are you trying for a total “Vegan/Vegetarian” dish? Not sure how you would modify cheese use, other than using tofu or hummus.

      As for adding vegetables as part of the dish, I would mince, chop, dice, slice, or julianne to size the veggies you want to use (Mushrooms, spinach, carrots, broccoli, etc.) and add them as a separate layer or put them into the sauce.

  21. Kate

    Heya Lauren, these look divine and want to give them a go but I’m thinking what is on the bottom of these lasagne sheets? Have you cut out a small circle of sheet to line the very bottom? Does that make sense? I don’t want to put sauce on the bottom, on top of the baking paper. xxx

    1. Lauren

      You cut one of the lasagna sheets into 3rds and place one of those at the very bottom. No need to sauce the very bottom!

  22. Caro

    I tried it a few weeks ago, but wih normal sized muffin cups, Looked a bit more like roles than cups but they were very delicious. It’s a really good and new idea, like it a lot 🙂

  23. Chelsea

    These are so adorable! I’m so glad I found your blog via Pinterest! What kind of photo editing program do you use? Your photos are beautiful!

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  25. melissa smith

    I made these with my 11yr old son. They were easy enought, and didnt take to long so he didnt get bord. the best part, the were really good. He was very prod of himself, and a little surprised too.
    I think that they’d freeze well also, just freeze them individually.

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