🍝 Mini Lasagna Cups
Prep Time: 15 minutes
Bake Time: 18–22 minutes
Servings: 12 cups
🧾 Ingredients
Meat Sauce
- 1 lb (450 g) ground beef or chicken
- 1 cup marinara sauce
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- Salt & pepper to taste
Cheese Mixture
- 1 cup ricotta cheese
- 1 large egg
- ½ cup shredded mozzarella
- ¼ cup grated Parmesan
Pasta & Extras
- 12 lasagna sheets (broken into squares)
or wonton wrappers for easy cups - Cooking spray or olive oil
👩🍳 Instructions
1️⃣ Preheat oven
- Heat oven to 375°F (190°C)
- Grease a muffin tin well
2️⃣ Cook meat sauce
- Brown meat in skillet
- Drain fat
- Add marinara, seasoning, salt & pepper
- Simmer 5 minutes
3️⃣ Mix cheese layer
- Combine ricotta, egg, mozzarella, and Parmesan
4️⃣ Assemble cups
- Press pasta square or wonton wrapper into muffin tin
- Add 1 tbsp meat sauce
- Add 1 tbsp cheese mixture
- Repeat layers once more
- Top with mozzarella
5️⃣ Bake
- Bake 18–22 minutes until bubbly and golden
6️⃣ Cool & serve
- Rest 5 minutes before removing
- Serve warm
🥗 Nutrition (Per Cup – Approx.)
- Calories: 170
- Protein: 12 g
- Fat: 8 g
- Carbs: 10 g
💡 Variations
- 🥬 Veggie: spinach, zucchini, mushrooms
- 🧀 Extra cheesy: add provolone
- 🌶️ Spicy: red pepper flakes
- 🥓 Keto: use zucchini slices instead of pasta
🥡 Storage
- Fridge: up to 4 days
- Freezer: up to 2 months
