Rustic Lasagna Cups

Name: Rustic Lasagna Cups
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: 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; 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)

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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, Creamy Squash Lasagna and now these Lasagna Cups.

Table of Contents

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)

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.

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!

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