I love these mini Lasagna Cups that are perfect for getting all that delicious Italian flavor in an easy-to-make dinner or party appetizer. Of course, all that cheese, meat sauce, and pasta can be perfect for brunch and buffets too. A fun twist to a favorite that's perfect for busy weeknights or party time.
Table of contents
Tasty Italian appetizers
I love Italian dishes whether they're a full-fledged dinner or an appetizer, you count me in! It's gotta be all the fantastic flavors of tomato sauce flavored with Italian seasoning, fresh pasta, and cheese filling that has me drooling every time. And this muffin tin lasagna has all of the above deliciousness in a fun and new way.
Of course, I can't forget my other easy Italian appetizers that win over the crowd every time. Favorites like Air Fryer Toasted Ravioli, Meatball Sliders, and Air Fryer Pizza Bites are the perfect additions to any party.
Why you'll love this lasagna cups recipe
Perfect Portions: These lasagna cups, which I like to call lasagna cupcakes, are like your favorite classic lasagna, but with a fun twist that makes them even more irresistible! First off, they’re perfectly portioned, so no more messy slices or fighting over the biggest piece—everyone gets their own little lasagna masterpiece.
Easy To Make: Plus, lasagna in a muffin tin is incredibly easy to make, thanks to the simple ingredients and easy layering process.
Hard To Resist: And let’s be real, who can resist those crispy edges and gooey, cheesy centers.
Versatile: Whether you’re hosting a party, looking for a fun family dinner, or just craving some comfort food with a twist, these lasagna cups are going to huge hit the spot every time!
Ingredients you'll need
There are just a handful of simple, everyday ingredients you'll need to create this fun comfort food. For the exact measurements check out the printable recipe card at the end of the post.
- Lasagna Noodles: This recipe uses traditional lasagna noodles in a new way. Just cut to the perfect size to fit into your muffin cups.
- Ground Beef: The hearty base of the meat sauce brings that rich, savory flavor we all love in lasagna.
- Pasta Sauce: Choose your favorite jarred marinara sauce or homemade for a rich, tomatoey layer that ties everything together.
- Shredded Mozzarella: Melty, gooey, and ultimate comfort food, it creates that irresistible cheesiness.
- Grated Parmesan Cheese: Adds a salty, nutty flavor that takes the cheesiness to the next level.
- Ricotta Cheese: Creamy and mild, it balances the savory meat sauce with its soft texture and light flavor.
How to make lasagna cups with lasagna sheets
Making these lasagna cups is easier than you might think! With just a few simple steps, you'll be able to create these adorable mini lasagnas that the whole family will love.
- Boil lasagna noodles to the al dente stage while browning seasoned ground beef in a large skillet over medium heat.
- Drain fat from the ground beef and pour in pasta sauce. Stir to mix.
- Cut lasagna noodles. I cut 4 noodles in half in the short direction then into thirds in the long direction. For the circles, take 9 noodles and cut 4 circles in each with a small biscuit cutter or a glass that fits the circumference of your muffin cup.
- Spray a muffin pan with olive oil spray or other nonstick cooking spray. Place a circle in the bottom of each cup then place 2 of the rectangular pieces around the outer edges of the cup creating a little bowl.
- First layer - Spoon about a tablespoon of meat sauce, a tablespoon of ricotta cheese, and a sprinkle of Parmesan and mozzarella cheese into each muffin cup.
- Second layer - Place another noodle circle on top of these layers and press gently to remove any air bubbles. Repeat another layer of sauce, ricotta, Parmesan, and mozzarella. Top with remaining noodle circles and finish by placing pasta sauce, Parmesan, and mozzarella cheese in the top of each cup.
- Your muffin tin lasagna is now ready to bake!
- Bake at 350°F for 30 minutes or until golden brown on top. Let it sit for 10 minutes to make it easier to serve. Sprinkle with fresh parsley just prior to serving. Tip: I like to lift my mini lasagnas out with a wide-mouthed spoon to help them keep their shape.
Now dig in! This unique dinner idea or fun party appetizer gives you the perfect individual serving of lasagna that will become a family favorite. These deliciously cheesy, easy lasagna cups offer up all the classic lasagna flavors in the best way - in cupcake form! Enjoy!
Recipe variations
Different Meat: Want to change up the protein? Try using ground turkey or hot or sweet Italian sausage instead of ground beef. Both options will bring a unique flavor to your lasagna cups, with the sausage adding a bit of extra spice and richness.
Add Veggies: Boost the nutrition and flavor by adding some sautéed veggies like spinach, broccoli, or cauliflower. These veggies blend perfectly with the other ingredients and add a nice texture to each bite.
Vegetarian: Going meatless? No problem! Use a plant-based meat substitute or hearty mushrooms to create a vegetarian version that's just as satisfying and flavorful.
Spicy: If you like a little kick in your lasagna, sprinkle some red pepper flakes into the meat mixture. It’s an easy way to add a touch of heat that will take the flavors up a notch.
Gluten-Free: For those avoiding gluten, simply swap out the regular lasagna noodles for gluten-free ones. You’ll still get all the great taste and texture, minus the gluten.
Different Cheeses: Mozzarella is a classic, but don’t be afraid to experiment! Try using other shredded cheese like provolone, fontina, or even a blend of Italian cheeses to give your lasagna cups a different cheesy twist.
What to serve with lasagna cups
These mini lasagna cups are a meal on their own, but pairing them with the right sides can take your dinner to the next level. Whether you're looking to keep things light with a fresh salad or want to go all out with some hearty sides, here are a few ideas to complete your meal:
- Garlic Bread: Crispy, buttery garlic bread is the perfect companion to these cheesy lasagna cups. It’s great for mopping up any extra sauce, too!
- Caesar Salad: A classic Caesar salad with crisp romaine, tangy dressing, and crunchy croutons balances the richness of the lasagna cups and adds a refreshing crunch.
- Roasted Vegetables: Serve this muffin tin lasagna with a side of roasted vegetables like asparagus, zucchini, or Brussels sprouts. The caramelized flavors of the veggies complement the cheesy goodness of the lasagna.
- Caprese Skewers: Fresh mozzarella, ripe tomatoes, and basil drizzled with balsamic glaze make a light and flavorful side that pairs beautifully with the rich flavors of the pasta cups.
- Antipasto Platter: For a fun, Italian-inspired meal, serve this easy lasagna recipe alongside an antipasto platter filled with olives, marinated artichokes, salami, and various cheeses.
Make ahead
Looking to save some time? You can easily prepare these lasagna cups ahead of time! Simply assemble them up to a day in advance and keep them covered in the refrigerator until you're ready to bake.
If you want to get even more ahead of the game, you can assemble the lasagna cups and freeze them in an airtight, freezer-safe container before baking. When you’re ready to enjoy them, just thaw them overnight in the fridge and bake as directed for the perfect busy weeknight dinner.
How to store, freeze, and reheat leftovers
If you have any leftovers, they can be easily stored, frozen, and reheated for later enjoyment.
Store: Once the lasagna cups have cooled to room temperature, place them in an airtight container and store them in the refrigerator, where they'll stay fresh for up to 4 days.
Reheat: When you’re ready to reheat, you can use either the oven or the microwave. For a quick option, pop them in the microwave for a minute or two—placing a damp paper towel over them will help prevent them from drying out. If you prefer to reheat them in the oven, a low temperature will do the trick, ensuring they're warmed through without drying out.
Freeze: For longer storage, these mini lasagna cups freeze beautifully. After they’ve cooled, place them on a baking sheet to freeze individually. Once frozen, transfer them to a freezer-safe container or a freezer bag. They’ll keep for up to 3 months. When you’re ready to enjoy them again, thaw the lasagna cups in the refrigerator overnight, then reheat them in the oven until they’re hot and ready to serve.
Popular appetizer recipes
Find lots of easy appetizer recipes right here on 2CM!
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Lasagna Cups
Ingredients
- 14 lasagna noodles (I like to cook 16 in case a few break apart while cooking)
- 2 cups of your favorite pasta sauce
- 1 pound ground beef
- 2 cups mozzarella shredded
- 1 cup Parmesan cheese finely grated
- 1 cups ricotta cheese
- Garnish: chopped parsley
Instructions
- Preheat oven to 350 degrees.
- Cook pasta to the al dente stage according to package directions.
- In a large skillet, cook ground beef until there is no longer any pink showing. Drain.
- Pour pasta sauce over the cooked ground beef and stir well.
- Spray a 12-cup non-stick muffin pan with an oil spray.
- Take 4 noodles and cut each one into 3rds vertically then in half horizontally. These will be used as the outer rim. Take the other 9 noodles and cut circles with a glass the size of your muffin cups. Each one should give you 4 circles enough for a bottom and 2 layers for each muffin cup.
- Line the bottom of the muffin cups with a noodle circle then create the edge of each muffin cup with 2 of the rectangular lasagna noodle pieces. They will stick up a little above the edge of the muffin cup.
- Spoon a small amount of meat sauce in the bottom of each muffin cup.
- Follow with a spoonful of ricotta cheese, a small amount of Parmesan cheese then a little shredded mozzarella cheese.
- Place 1 small circle of lasagna noodle on top of the mozzarella layer.
- Repeat the layers of meat sauce and cheeses. Press down slightly to make sure there are no air bubbles.
- Top with final noodle circle, meat sauce, mozzarella and Parmesan cheeses.
- Place in the oven and bake for 30 minutes. Serve hot.
- Garnish with chopped parsley.
Notes
Nutrition
This post has been updated with new photos and more helpful information. It was first published on September 14, 2013.
