Description
Mini lasagna baked in muffin tins, layered with pasta, meat sauce, ricotta, and cheese for a fun individual serving of classic lasagna.
Ingredients
- 12 lasagna noodles, cooked
- 1 tablespoon olive oil
- 1 pound ground beef
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
- Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned. Drain excess fat.
- Stir marinara sauce into the beef and simmer for 5 minutes. Set aside.
- In a bowl, mix ricotta cheese, egg, Parmesan cheese, Italian seasoning, salt, and pepper until smooth.
- Cut the cooked lasagna noodles into smaller strips that will fit inside muffin cups.
- Line each muffin cup with a noodle strip to create a base.
- Add a spoonful of meat sauce, followed by a spoonful of ricotta mixture and a sprinkle of mozzarella cheese.
- Repeat layers once more and finish with mozzarella on top.
- Bake for 18–22 minutes until cheese is melted and bubbly.
- Allow lasagna cupcakes to cool for about 5 minutes, then carefully remove from the muffin tin and garnish with parsley if desired.
Notes
- You can substitute ground turkey or chicken for a lighter version.
- Use wonton wrappers instead of pasta for a quicker preparation.
- Let the cupcakes rest before removing them so they keep their shape.
- These freeze well and can be reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian