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Lasagna Cups...a new way to enjoy lasagna for dinner. Perfect for pasta night!!
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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!
Course Dinner
Cuisine Italian
Keyword lasagna cups
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 12 Cups
Calories 455kcal
Author Lauren

Ingredients

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 Cream Cheese Spread 1 tub
  • 2 tbsp whole milk
  • 1 tbsp Italian seasoning
  • 1/3 cup parmesan cheese grated
  • 3/4 pound mozzarella cheese grated & divided
  • 1/3 cup ricotta cheese
  • 1/2 teaspoon pepper
  • 1 egg
  • 21 lasagne pasta sheets

Instructions

  • 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.

Nutrition

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