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A white oval plate features six lasagna cups filled with cheese and tomato sauce, arranged in a circular pattern.
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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!
Course Dinner
Cuisine Italian
Keyword lasagna cups
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 12 cups
Calories 462kcal
Author Katie Cooksey

Equipment

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

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
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