• Cooking Tips
  • About
  • Contact
  • Disclosure/Privacy
  • Recipe Index

Sign Up for My Newsletter and free EBook ✉️
  • Home
  • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
  • Desserts
    • Cookies & Bars
    • Donuts & Pastries
    • Frostings & Glazes
    • Homemade Candy
    • Ice Cream & Frozen Desserts
    • Muffins & Sweet Breads
    • No-Bake Desserts
    • Tarts & Pies
  • Seasons
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
  • American Favorites
    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish
    • Desserts
    • Side Dishes

Sign Up for My Newsletter and free EBook ✉️
↑

An Italian in my Kitchen

Authentic Italian Recipes

  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Nuts
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
    • Desserts
      • Cookies & Bars
      • Donuts & Pastries
      • Frostings & Glazes
      • Homemade Candy
      • Ice Cream & Frozen Desserts
      • Muffins & Sweet Breads
      • No-Bake Desserts
      • Tarts & Pies
  • Seasons
    • Cooking Tips for Making it Italian
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
    • Recipe Collections
  • American Favorites
    • Drinks
    • Appetizers
    • Breakfast
    • Lunch
    • Main Dish
    • Desserts
Home » Ingredient » Pasta » Rustic Lasagna Cups

Rustic Lasagna Cups

Last Updated February 8, 2022. Published February 8, 2022 By Rosemary 12 Comments

Share

Share
Pin
Email
Jump to Recipe

Lasagna Cups are a fun twist on lasagna and great for dinner or as a party appetizer. Layers of pasta, meat sauce, and cheese baked as cute little cups is a delicious way to enjoy your favorite Italian lasagna.

Rustic lasagna cups in a muffin tin on a board.

I first started making these rustic lasagna cups when my girls were young. My youngest daughter especially loved them along with her good friend who’s as lasagna crazy as I am!

I love traditional lasagna, but my girls love anything mini-sized so that’s how I decided to make these. You get all the wonderful, comforting flavors of the baked pasta but served as lasagna cups.

I’ve seen many other recipes for lasagna cups and so many use wonton wrappers. Well, that’s not the Italian way so I use Lasagna noodles, you could also use fresh pasta which would be delicious. I cut them in half to fit the muffin tins, depending on the size they may need to be cut more than once especially if you are using medium size muffin tins. 

I made a simple ground beef sauce, topped with shredded Mozzarella and freshly grated Parmesan cheese. I made four layers in the large muffin tin and three layers in the medium size tin. 

I called them Rustic Lasagna Cups because I didn’t do any fancy cutting, I just fit the pasta in the muffin tins, alternating them in each layer. My daughters call them lasagna cupcakes and I have to agree that’s a great name, too.

The large muffin tins are perfect for single-size servings. These are perfect for get-togethers too. You could make a simple sauce and a meat sauce and add different toppings, everyone could have their own personal Lasagna. 

If you asked me what is the ultimate comfort food I would answer, no questions asked, Lasagna. Lasagna anyway you can get it.  Red Sauce, White Sauce and now these Lasagna Cups.

Lasagna cups on a board.

Ingredients

  • Olive oil
  • Lean ground beef
  • Chopped garlic
  • Tomato puree (passata)
  • Salt
  • Dried oregano
  • Dried basil
  • Red pepper flakes
  • Water
  • Freshly grated Parmesan cheese
  • Shredded mozzarella cheese (firm not fresh)
  • Lasagna noodles
  • Cooked bell peppers or mushrooms (optional)
Ingredients for lasagna cups on a board.

How to Make Them

Place the oil, ground beef, garlic, tomato puree, salt, oregano, basil, red pepper flakes, and water in a large pot. Cook the meat mixture over medium heat for 30 minutes or until the sauce is thickened.

The sauce in a silver pot.

You can make large lasagna cups or mini lasagna cups depending on the size muffin pan you have. You will need to trim the lasagna noodles to fit the molds and this will vary depending on how big/long your sheets are.

  • Large lasagna cups: Slice the al dente noodles in half and fit them into the muffins molds so there are no gaps.
  • Mini lasagna cups: Cut the sheets into thirds and fit them in the mini molds.
Lasagna noodles and ingredients on a wooden board.

Layer the lasagna fillings in the pasta cups. Start with the meat sauce, the cooked vegetables (if using), and sprinkle the shredded cheese over the top. Add the grated Parmesan. Add another layer of pasta and continue layering the other ingredients. For large cups, I can get four layers. For mini ones, three layers should work.

Layering the lasagna cups in the muffin tin.

Bake the lasagna cups for about 20 minutes at 350°F (180°C). Cool them at room temperature for two to three minutes before serving.

Lasagna cups in the muffin tin before and after baking.

Recipe Variations

You can make this recipe with ground pork, Italian sausage, or even ground turkey instead of ground beef. 

Or, you can leave the meat out and make tomato sauce. Just be sure to cook the sauce long enough so it’s thick. 

The cooked veggies are optional for this recipe. I sauté the mushrooms and peppers ahead of time in a skillet with olive oil. You could also use cooked onions.

Instead of using dried basil and oregano, you can use Italian seasoning instead. One teaspoon is a good amount.

For serving, feel free to sprinkle more grated Parmesan cheese over the top along with chopped fresh parsley or fresh basil.

FAQs

How to store leftover Lasagna cups

Any leftovers should be stored in the freezer in an airtight container. They will keep for up to 3 days. Reheat in a low oven or microwave.

Can they be frozen?

Freeze the baked cups in a freezer safe container. They will keep for up to 2-3 months in the freezer.

Sometimes it’s fun to switch things up and these lasagna cups are a fun recipe to make. I hope you try them – Buon Appetito!

Lasgna cups in the muffin tin.

More Delicious Recipes to Try

  • Spinach Ricotta Cheese Cannelloni
  • Meatball Stuffed Crescent Rolls
  • Eggplant Parmesan Stacks
  • Hearty Tortellini Soup
Lasagna cups on a board.
Print Recipe Pin Recipe Rate Recipe
5 from 4 votes

Rustic Lasagna Cups

Rustic Lasagna Cups, a fast and easy lasagna recipe, a simple sauce, sauteed veggies, and double cheese, the perfect family or party food.
Prevent your screen from going dark
Follow me on Youtube!Watch the videos and don’t forget to subscribe on Youtube!
Course Pasta
Cuisine Italian
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 12 cups
Calories 136kcal
Author Rosemary Molloy

Ingredients

TOMATO MEAT SAUCE

  • 1 1/2 tablespoons olive oil
  • 1 clove garlic chopped
  • 1/2 pound lean ground beef
  • 2 cups tomato puree (passata) 453 grams
  • 1/2 teaspoon salt (or to taste) 2.7 grams
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1-2 pinch hot pepper flakes, if desired
  • 3/4 cup water

EXTRAS

  • 1 cup freshly grated Parmesan cheese
  • 1 cup shredded firm mozzarella cheese
  • approximately 8-10 (more or less) lasagna noodles (pre boiled until al dente as per direction on package) depending on size
  • sautéed chopped pepper or mushrooms if desired (sautée with a little olive oil parsley and oregano until tender)
US Customary – Metric

Instructions

TOMATO MEAT SAUCE

  • In a large pot add the oil, garlic and ground beef, cook on medium until the meat has browned, then add the remaining ingredients, stir to combine. Cook on medium heat for approximately 30 minutes or until very thick, taste for salt.
  • Pre-heat oven to 350° (180° celsius). Lightly grease muffin tin, I made 6 large and 6 medium cups.
  • Line muffin tins with a lasagna noodle cut cut to fit the muffin tin size. Top with 1-1 1/2 tablespoons of sauce, (sautéed veggies if using), some shredded mozzarella and a heaping teaspoon of Parmesan cheese, continue for 4 levels for the large or 3 for the medium (change direction of the strips on every level), the last level end with sauce,(veggies) and Parmesan. Bake for approximately 20 minutes. Let sit 2-3 minutes and serve. Enjoy!

Notes

Any leftover cups should be stored in the refrigerator in an airtight container. They will keep for up to 3 days. Reheat in a low oven or microwave.
They can also be frozen in a freezer safe container. They will keep for up to 2-3 months.

Nutrition

Calories: 136kcal | Carbohydrates: 3g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 375mg | Potassium: 142mg | Fiber: 1g | Sugar: 2g | Vitamin A: 264IU | Vitamin C: 1mg | Calcium: 151mg | Iron: 1mg
Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

Updated from December 14, 2015.

Subscribe Today

Never Miss a Recipe!

Subscribe today and receive my free e-book of recipes!

    We won't send you spam. Unsubscribe at any time.

    Filed Under: Main Dish, Most Posts, Pasta

    Related

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Sara says

      May 11, 2022 at 1:16 am

      Rosemary,
      One more question, what is the easiest way to fit noodle in the cups? Are you cutting them a specific way?

      Reply
      • Rosemary says

        May 11, 2022 at 6:11 pm

        Hi Sara, I usually cut them in half and place one over the other, to cover the edges. Hope that helps.

        Reply
    2. Sara Anderson says

      April 20, 2022 at 4:22 pm

      5 stars
      Loved these! and a nice size. Question, my son would love these for his graduation party, do you think it’s doable to make batches ahead of time and them reheat the day of?

      Reply
      • Rosemary says

        April 21, 2022 at 9:33 pm

        Hi Sara, thanks so much, I think the best thing to do would be to make them, then freeze and bake when ready to serve. Reheating them they might be soggy overcooked pasta. You could probably bake them from frozen. Congrats to your son and let me know how it goes. Take care.

        Reply
        • Sara Anderson says

          April 22, 2022 at 1:23 am

          I will, Thank you!

    3. Rebecca says

      February 12, 2022 at 5:29 pm

      I LOVE this idea!!! Who doesn’t like mini food? “Mini” lasagna!!! YUM 😋

      Reply
      • Rosemary says

        February 18, 2022 at 8:52 pm

        Thanks Rebecca, have a great weekend.

        Reply
    4. Diane says

      April 20, 2019 at 11:48 am

      Will you do a video of this. I would love to watch you make it

      Reply
      • Rosemary says

        April 21, 2019 at 4:09 pm

        Hi Diane, thanks I’ll try getting a video up soon. Happy Easter.

        Reply
    5. Italiamommy says

      February 8, 2018 at 6:42 pm

      5 stars
      My son is lactose intolerant too. We used white cheddar so we could all eat them. We all loved them. My kids had fun helping make them too. This will be a regular.

      Reply
      • Rosemary says

        February 8, 2018 at 9:46 pm

        So glad you all enjoyed them, and yes so fun for kids. Have a great weekend.

        Reply
    6. 1010ParkPlace.com says

      December 17, 2015 at 5:33 pm

      5 stars
      I love these! They’d make great appetizers as well. Thanks so much!

      Reply

    Hi, I'm Rosemary.

    Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

    Spring & Summer Recipes

    lemon cheesecake on a black stand.

    Easy No Bake Lemon Cheesecake

    Homemade Ice Cream Chocolate Truffles, an easy decadent Summer Dessert recipe. Use your favorite ice cream and chocolate. Delicious.

    Homemade Ice Cream Chocolate Truffles

    crumb pie on a wooden board just baked

    Homemade Apricot Jam Crumb Pie

    When you absolutely need some chocolate, come check out all these yummy dessert recipes, something for everyone, from light to heavy duty chocolate.

    Death By Chocolate Ice Cream Cake

    zuccotto al gelato on white plate with a slice on a small white plate

    Zuccotto al Gelato (with Ice Cream)

    Homemade Nutella Peanut Butter Chip is an Easy No-Churn Ice Cream, a fast and easy Ice Cream Recipe. A delicious summer dessert.

    Nutella Peanut Butter Chip Easy No-Churn Ice Cream

    Filter By Date

    Readers Favorite Trending Recipes

    • pizza dough 3 rounds on parchment paper Best Pizza Dough
    • puff pastry cut in half stacked. Quick & Easy Homemade Puff Pastry
    • gnocchi in a black pan Homemade Potato Gnocchi
    • strawberry mousse in 4 glasses Easy Fresh Strawberry Mousse

    Ingredients.

    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • Pasta
    • Pork

    Course.

    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish

    Browse.

    • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
    • Recipe Index
    Copyright ©2022, An Italian in my Kitchen. All Rights Reserved.
    Design by Pixel Me Designs