How can you make lasagna for a crowd without spending hours in the kitchen? Try these easy mini lasagna cups! The recipe is easy, and it takes less than an hour to whip up a batch. This dish is perfect for potlucks or holiday dinners with family and friends. And best of all, there are no leftovers!

Lasagna: My favorite Italian dish isn’t even Italian…

You read that right! Lasagna actually came from Greece. But no matter where it came from, it’s still such an easy and delicious dish to prepare. That’s why we love it! Did you know that you can make it in less than an hour, too?

 

 

What can I say, you learn something new every day. And speaking of something new, why not try making some of this classic pasta…with a twist? If you’re a busy hands-on mom like me, you probably don’t have a lot of time in your hands to explore in the kitchen. You need an easy peasy recipeasy! Don’t worry, I got you. Check out this simple yet exciting recipe.

 

Let’s get cooking!

First, let’s grab all our ingredients…

WHAT YOU’LL NEED:

Ingredients for Mini Lasagna Cups

• 12 sheets Lasagna
• 8 oz. Tomato Paste
• 8 oz. Beef, ground
• 2 cloves Garlic
• 1 cup Onions, chopped
• 12 pieces Mini Mozzarella balls
• 4 oz Parmesan Cheese, grated
• 1 tbsp Oil
• Salt to taste
• Pepper to taste
• Parsley for garnishing

Here’s what you need to do to make this super easy recipe!

Ingredient Notes and Substitutions

Can you substitute the ground beef?

Yes! You can use ground turkey, ground pork, or even a vegetarian crumble.

Can you make the mini lasagna cups vegetarian?

Yes, you can easily make this dish vegetarian by replacing the ground beef. You can also make them vegan by replacing the cheese with store bought vegan cheese. Want to make your own cheese? Check out this vegan mozzarella cheese recipe.

How can you store the mini lasagna cups?

The best way is to put them in a sealed container in the refrigerator. I wouldn’t keep them for more than five days but I’m sure they’ll be gobbled up before then!

HOW TO MAKE MINI LASAGNA CUPS

1. Cook the pasta. Bring 1 gallon or 4 liters of water to a boil, and add a pinch of salt. Cook the lasagna sheets for about 10 minutes or until it’s al dente. Make sure to stir the pasta occasionally to ensure they don’t stick together.

Kitchen hack: If the sheets stick together, place them in a pot of ice-cold water once cooked. If this doesn’t work, do step 1 over.

2. Place the pasta in the cupcake mold. Once you’ve drained the cooked lasagna sheets, line them onto the cupcake mold. You can cut the sheets to fit more perfectly. Set this aside once done.

3. Prepare the bolognese sauce. Dice your garlic and onions and sautée them in a pan over medium heat for about 10 minutes. Once the onions are translucent, add your ground beef, and cook for another 5 minutes. Finally, add your tomato paste and salt and pepper to taste, and finish cooking for 5 more minutes.

4. Preheat your oven to 350ºF or 180ºC.

5. Assemble your cups. Take your cupcake molds lined with pasta and fill each one with about 1 tablespoon of bolognese sauce. Place one mini mozzarella ball or 1 tablespoon of grated mozzarella in the middle, and then add another tablespoon of bolognese sauce. Finally, top it with grated parmesan cheese.

6. Bake the lasagna cups for 15 minutes. Once cooked, take each one out of the mold and transfer to a serving plater.

7. Garnish with parsley and extra cheese, and enjoy!

It’s a no-brainer that this recipe is the perfect dish for busy weeknights. Lasagna cups are just as delicious, but your work in preparing them will be cut down to less than an hour! No one has time these days, and we hope you’ll appreciate how easy it can be to prepare healthy meals on even the busiest of schedules with our help. Let us know if you have any questions or comments about what worked well with this recipe and why not? We’re always happy to hear from readers.

DOWNLOAD THE RECIPE HERE: