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.
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.
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.
Preheat your oven to 350ºF or 180ºC.
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.
Bake the lasagna cups for 15 minutes. Once cooked, take each one out of the mold and transfer to a serving plater.
Garnish with parsley and extra cheese, and enjoy!