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    Home » Recipes » Appetizer Recipes » Lasagna Cups

    Published: Sep 14, 2013 · Modified: Nov 8, 2020 by Linda Warren

    Lasagna Cups

    Jump to Recipe Print Recipe

    I love these single Lasagna Cups that are perfect for getting all that delicious Italian flavor in an appetizer. Of course, all that cheese, meat sauce and pasta can be perfect for brunch, buffets and even dinner. Easy to throw together and always a favorite with guests and family alike.

    Lasagna Cups in muffin pans with text overlay with name.

    Ever want to make your favorite lasagna into an appetizer? Well you can! All it takes is a muffin pan and your regular lasagna ingredients. And if you need to do it down and dirty just purchase your favorite spaghetti sauce and shredded cheese and you can put it together in a snap.

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    Lasagna Cups

    I love these single Lasagna Cups that are perfect for getting all that delicious Italian flavor in an appetizer. Of course, all that cheese, meat sauce and pasta can be perfect for brunch, buffets and even dinner. Easy to throw together and always a favorite with guests and family alike.
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    Print Rate
    Course: Appetizer
    Cuisine: Italian
    Prep Time: 25 minutes
    Cook Time: 30 minutes
    Total Time: 55 minutes
    Servings: 12 servings
    Calories: 403kcal
    Author: Linda Warren

    Ingredients

    • 18 lasagna noodles gluten free if necessary
    • 2 cups of your favorite tomato sauce
    • 1 lb. ground beef
    • 2 cups mozzarella shredded
    • 1 cup Pecorino Romano cheese finely grated
    • 1 ½ cups ricotta cheese

    Instructions

    • Preheat oven to 350 degrees.
    • Cook pasta according to package directions to be used for baked pasta dishes.
    • In a large skillet, cook ground beef until there is no longer any pink showing. Drain.
    • Mix tomato sauce and cooked ground beef.
    • Line 12 non-stick muffin cups with squares of parchment paper. Don’t worry if the paper doesn’t stay in place as the ingredients will soon hold them down.
    • Take 6 noodles and cut each one into 6 pieces. These will be used as the lasagna layers.
    • Line the edge of each muffin cup with a lasagna noodle. It will stick up well above edge of cup.
    • Spoon small amount of meat sauce in the bottom of each muffin cup.
    • Place 1 small piece of lasagna noodle on top of sauce.
    • Spoon another layer of sauce followed by a layer of ricotta cheese, a small amount of Pecorino Romano then some shredded mozzarella cheese.
    • Repeat layer of noodle, sauce and cheeses.
    • Press down slightly to make sure there are no air bubbles.
    • Top with final noodle, sauce and then mozzarella and Pecorino Romano.
    • Place in oven and bake for 30 minutes. Serve hot.

    Nutrition

    Calories: 403kcal | Carbohydrates: 35g | Protein: 23g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 66mg | Sodium: 485mg | Potassium: 385mg | Fiber: 2g | Sugar: 3g | Vitamin A: 474IU | Vitamin C: 3mg | Calcium: 268mg | Iron: 2mg

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    Hey, I’m Linda, the recipe creator, photographer and cocktail lover at 2 Cookin Mamas. Here you’ll find easy recipes that are not only delicious but can get you out of the kitchen ASAP. Come and join me and let me take you on a tasty trip through your kitchen. Thanks for stopping by! Learn more about me

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