Mini Lasagna Cups

Mini Lasagna Cups
Individual, cheesy lasagna bites made in a muffin tin — perfect for parties, lunchboxes, or easy dinners!
🛒 Ingredients:
8–10 lasagna noodles
1 tablespoon olive oil
1/2 pound (250 g) ground beef (or Italian sausage)
1 cup marinara sauce
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 egg
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Salt & black pepper to taste
Fresh parsley or basil for garnish (optional)
👩‍🍳 Instructions:
Cook the noodles
Boil lasagna noodles according to package instructions.
Drain and toss lightly with olive oil to prevent sticking.
Prepare the meat sauce
In a skillet over medium heat, cook ground beef until browned.
Drain excess fat, then stir in marinara sauce. Simmer for 5 minutes.
Make the ricotta mixture
In a bowl, combine ricotta, egg, Parmesan, garlic powder, oregano, salt, and pepper. Mix well.
Preheat oven
Preheat oven to 375°F (190°C).
Grease a standard 12-cup muffin tin.
Assemble the cups
Cut cooked noodles in half (if needed) and press one piece into each muffin cup, forming a “cup.”
Add a spoonful of meat sauce, a spoonful of ricotta mixture, then a sprinkle of mozzarella.
Repeat layers if space allows, finishing with mozzarella on top.
Bake
Bake for 15–20 minutes, until cheese is melted and bubbly.
Cool & serve
Let cool for 5–10 minutes before removing from the tin. Garnish with parsley or basil.
🧊 Storage:
Refrigerate up to 4 days.
Freeze up to 2 months.
Reheat in oven or air fryer for best texture.