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Lasagna Cups Recipe

3.80 from 10 votes
333 comments
July 10, 2024
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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!

A white oval plate features six lasagna cups filled with cheese and tomato sauce, arranged in a circular pattern.

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 for making lasagna laid out, including lasagna sheets, minced meat, eggs, various cheeses, seasonings, and vegetables in bowls and cups on a light-colored surface.

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.
DSC08527 min

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. 

A pan filled with raw ground meat, chopped zucchini, diced red bell pepper, minced garlic, and diced onions.
A skillet on a stovetop with minced meat, diced zucchini, red bell peppers, and onions being stirred with a wooden spatula, surrounded by cooking utensils.

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

A frying pan on a grey towel contains diced vegetables, minced meat, and tomato sauce, being stirred with a wooden spatula. A wooden cutting board with a bay leaf and a spoon rest below.
A pan filled with a chunky tomato-based sauce being stirred with a wooden spatula.
A pot filled with red tomato sauce being stirred with a wooden spatula, placed on a gray cloth and next to a wooden cutting board.

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.

A hand is pouring breadcrumbs and seasonings into a mixing bowl with other ingredients.
A bowl of shredded cheese is being topped with a dollop of ricotta cheese using a green spatula.
A bowl containing shredded cheese, ricotta, cracked egg, and seasoning sits on a countertop next to a whisk and a green cloth.

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.

Lasagna noodles partially submerged in water in a pot, preparing to be boiled.
Three uncooked lasagna noodles are being placed in a baking dish with tongs, ready for meal preparation.

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.

Hands placing a paper liner into a muffin tray next to a wooden cutting board.
Hands lining a muffin tin with parchment paper.

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.

Hands are arranging lasagna noodles rolled into cylindrical shapes in parchment-lined muffin tin compartments on a table.
A person is spooning tomato sauce into yellow lasagna noodle cups lined with parchment paper in a muffin tray.
A muffin tray with nine pasta nests, some filled with tomato sauce. The nests are prepared using parchment paper cups. A green cloth is in the background.

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.

Hands cutting lasagna noodles on a wooden board with a knife. Rolled pasta sheets in muffin tin visible in the background, ready to shape into delicious lasagna cups.
A hand cutting lasagna noodles on a wooden board next to a tray of rolled lasagna cups.
Hands assembling lasagna cups in a muffin tin, with uncooked lasagna noodles being shaped and placed individually.
A muffin tin filled with uncooked lasagna noodles folded into lasagna cups, ready to be baked, lies on a white surface next to folded lasagna noodles on a wooden cutting board.
A metal muffin pan filled with vertical lasagna roll-ups, resembling bite-sized lasagna cups. Some are stuffed with a cheese mixture, while others are topped with red sauce. A hand holds a spoon near one of the rolls.
Twelve unbaked lasagna cups filled with cheese mixture are arranged in a muffin tin lined with parchment paper.

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!

A hand arranges lasagna roll-ups in a muffin tray, each lined with parchment paper and filled with cheese mixture, creating delightful lasagna cups.
A hand topping individual lasagna roll-ups with shredded cheese in a muffin tin, creating delicious lasagna cups filled with rich tomato sauce.
A muffin tin filled with lasagna cups topped with tomato sauce and shredded cheese, ready for baking.
A square baking dish covered with aluminum foil sits on a white countertop next to a wooden cutting board, ready to reveal its delicious lasagna cups.
A close-up of lasagna cups filled with cheese and tomato sauce, topped with melted cheese, and arranged in paper liners.

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.

DSC08506 min

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! 

DSC08516 min

More Lasagna Recipes to Try!

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.

A white oval plate features six lasagna cups filled with cheese and tomato sauce, arranged in a circular pattern.
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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
Cook Time 1 hour
Total Time 2 hours

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

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.
    A skillet on a stovetop with minced meat, diced zucchini, red bell peppers, and onions being stirred with a wooden spatula, surrounded by cooking utensils.
  • Stir in tomato paste, tomato sauce, diced tomatoes, basil, oregano, sugar, salt and pepper and bring to a simmer.
    A frying pan on a grey towel contains diced vegetables, minced meat, and tomato sauce, being stirred with a wooden spatula. A wooden cutting board with a bay leaf and a spoon rest below.
  • 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.
    A pot filled with red tomato sauce being stirred with a wooden spatula, placed on a gray cloth and next to a wooden cutting board.

for the cheese filling-

  • In a medium bowl, stir all ingredients together, excluding half of the grated mozzarella cheese. Set aside.
    A bowl filled with shredded cheese and a dollop of ricotta being added from a container.

for the pasta-

  • Bring large pot of salted water to boil. Cook pasta sheets 2 minutes less than package directions.
    Lasagna noodles partially submerged in water in a pot, preparing to be boiled.
  • Drain and place pasta on greased baking sheet until you are ready for assembly.
    Three uncooked lasagna noodles are being placed in a baking dish with tongs, ready for meal preparation.

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.
    Hands lining a muffin tin with parchment paper.
  • Line the edges of the muffin tins with 1 pasta sheet per cup. Pasta sheet will overlap about 2 inches.
    Hands are arranging lasagna noodles rolled into cylindrical shapes in parchment-lined muffin tin compartments on a table.
  • Spoon about half a tablespoon of sauce into the bottom of each cup.
    A person is spooning tomato sauce into yellow lasagna noodle cups lined with parchment paper in a muffin tray.
  • 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.
    A hand cutting lasagna noodles on a wooden board next to a tray of rolled lasagna cups.
  • Top pasta sheet with a generous tablespoon of sauce and then a generous tablespoon of cheese filling.
    A metal muffin pan filled with vertical lasagna roll-ups, resembling bite-sized lasagna cups. Some are stuffed with a cheese mixture, while others are topped with red sauce. A hand holds a spoon near one of the rolls.
  • Repeat this pasta-sauce-cheese layering one more time, pressing down to remove any air bubbles.
    Twelve unbaked lasagna cups filled with cheese mixture are arranged in a muffin tin lined with parchment paper.
  • 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.
    Close-up of five lasagna roll-ups filled with cheese and tomato sauce, served on a white plate. These delightful lasagna roll-ups resemble tasty lasagna cups, perfect for individual servings.

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
3.80 from 10 votes (10 ratings without comment)

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Recipe Rating




333 Responses
  14. Jason
    Reply

    Way too much work taking a relatively easy prep dish and making it a lot harder for no reason. Also the pasta looks to be overwhelming in these “sliders”. No one eats pasta dishes to taste just pasta. We all like gooey cheese and a nice sauce combo in lasagna. You don’t need to reinvent the wheel. Thumbs down!

  21. Emily
    Reply

    These were delicious just as all of the recipes I have tried I think you should create an app with all your recipes.

  23. Nicole D
    Reply

    5 stars
    I made these the other night for a girls night and everyone loved them. I altered the recipe just a bit as I wanted to use what I already had and then out of necessity as I could not find the Philadelphia cooking cream. I also omitted the meat as I was cooking for vegetarians.

    I used canned spaghetti sauce and added sauteed onions and the garlic. I also boiled and pureed approximately 2 cups of baby carrots, 3 whole roma tomatoes, and a whole head of fresh broccoli and added that to the spaghetti sauce. For the cooking cream I took one bar of softened cream cheese and added garlic salt, basil, oregano, and pepper.

    I only have 1 jumbo muffin tin so I used that and a regular sized muffin tin and ended up with about 4/5 lasagna strips left over. The next time I make it I’ll pan fry sliced eggplant and put them between the sauce and cheese layers for added dimension to the dish.

  24. Bob
    Reply

    LOL…honestly people, WHO has the time or patience to make these? Over 21 ingredients and a gazillion steps and two weeks of prep time and a month of cleanup … really???

    1. Nicole D
      Reply

      Bob,

      It actually wasn’t taxing to make at all..fairly easy and about the same steps you’d take to make regular lasagna. Took me about 20 minutes or so to get everything prepped. The different steps add a dimension of flavors that you wouldn’t get if you didn’t do them. And the clean up was super easy especially the muffin tins since the parchment paper keeps the mess down.

  25. Gabrielle
    Reply

    Sorry I’m just confused on one point, how does the meat stay in the bottom layer when you take them out?? Or do you put a square of lasagne sheet in the bottom of the muffin tin as well before you spoon the meat in? If someone could help that’d be great, ta!

  27. Robin
    Reply

    We want to make these tonight but I am unable to locate the Philadelphia product used. Any suggestions on where to find it?

  28. Renee May
    Reply

    Im new to this site and I saw the lasagna cups. This looks like a new idea for our dinner. Thank you for the idea. I will be watching for new stuff to come. Thank you again and GOD BLESS

  29. Claudia Miller
    Reply

    You can substitute wonton wrappers without having to cook it first. put one in muffin cup ,fill w/ filling than another wrap & more filling , top w/ cheese. Tips get crunchy…

  30. Kat
    Reply

    Is there a bottom to the noodle in the cup? I could not tell. Do you just roll the noodle up and place it in there with nothing on the bottom but the parchment?

  31. Jen
    Reply

    When you are setting this up . Is there a bottom? Or is it just on the paper wrapped around? I didn’t see where they pasta was on the bottom

  35. Make yourown Lasagna Cups | Useful Tricks To learn in 10 minutes
    Reply

    […] free to add in or omit anything you’d like. Make this your own. That’s the beauty of cooking! Click here for the […]

  40. Crystal
    Reply

    5 stars
    I found your website through a friend at work…God bless her heart- this is the 3rd thing I have made now…

    The sauce on this is amazing- the cheese is amazing (I used Philly Cream Cheese and added 1 tsp Italian Seasoning- since they discontinued the Philly Spreads)

    Amazing! Only issue that we didn’t like was that the top edges get a little hard during cooking- but def. an A recipe!

  41. Kellie
    Reply

    Hi Lauren…I just wanted to give you a heads up. There is a lady who is stealing recipes and posting them as her own and not giving credit to the creators. Your lasagne cups recipe along with one of the pictures is here: http://farerecipes.blogspot.com/2014/09/ingredients-for-sauce-2-tablespoons.html

    It is possible that she took other recipes of yours, this is just the first one I ran across. I’m going to look through more of her recipes and I’ll let you know if I see more of yours.

    1. Crystal
      Reply

      I made these tonight and used 1 tub of philly cream cheese and added 1 tsp of italian seasoning (it was in a dry package, next to like the ranch seasoning to make dip) It was great… 🙂

  44. Joan
    Reply

    Do you remove the lasagna cups from the tins to freeze and when you reheat them do they hold their shape? Can’t wait to try this.

  46. Alissa Tarpley
    Reply

    Hi. I was wondering if we dont have the cooking creme is there anything I could use to replace that or how would it taste with out it. I cant seem to find that kind any where!

    1. Lauren
      Reply

      You can just use a ricotta {or cottage cheese} mixture with a little parmesan cheese, herbs and an egg. Should do the trick!

    2. Tiffany
      Reply

      I emailed Philadelphia Cream Cheese Themselves and they suggest to use an 8oz tub of plain cream cheese, 2tbsp milk and 1 tblsl Italian seasoning. Mix and use

    1. Nicole D
      Reply

      I’ve found it at the Dollar Tree…if you haven’t got one near you, you can find it at a craft store that sells baking supplies.

    1. Nicole D
      Reply

      You could cover it with foil, that should greatly reduce the edges from becoming hard and crispy…although I think that adds to the dish.

  49. betty
    Reply

    We made the lasagne cups and they were great BUT the noodle above the edge of the tin got hard as a rock!!! how do you keep it soft?

    thanks!

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