Lasagna Cups Recipe

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These adorable and delicious Lasagna Cups are perfect for busy weeknights and family dinners. Made with ground beef, veggies, and cheesy goodness, they’re a fun twist on a classic!

 

If you’re looking for a good classic lasagna recipe, check this one out. It’s a reader favorite!

Why You’ll Love This Lasagna Cups Recipe

There’s just something fun about turning a classic recipe into individual little portions. The pasta gets tucked into muffin cups, layered with all the good stuff, and baked until the cheese is bubbly and golden.

I love that each cup has a little bit of everything, and those crispy edges are pretty hard to resist. They’re also easy to serve, which makes them especially handy when you’re feeding a crowd. It’s a little project to put them together, but once you see them come out of the oven, you’ll see why they’re worth it!

Ingredient Notes

This may be a long list but oh it is worth it! Gather up these ingredients to make Lasagna Cups:

• Lasagna Pasta Sheets – this recipe won’t work with the pre-cooked or no-boil options. You’re just going to have to cook these babies al dente.

For the Red Sauce

• Olive Oil, Onion + Garlic – these three are the base of any great recipe. So much simple flavor.
• Ground Beef – I used lean ground beef, but you can also sub ground turkey if you’re trying to eat healthier.
• Red Bell Pepper + Zucchini – two veggies that I sneak into this meal (don’t tell my kids!). You can also sneak in mushrooms or riced cauliflower.
• Tomato Paste, Tomato Sauce + Diced Tomatoes – tomatoes galore! This is a red sauce after all. And if you don’t like chunks of tomatoes, try using petite diced tomatoes instead.
• Basil, Oregano + Bay Leaf – three seasonings that take this to the next level.
• Sugar – this cuts the tomatoes’ acidity. Don’t be tempted to skip this. Don’t worry, this doesn’t end up sweet.
• Salt + Pepper – and don’t forget to season as you go!

For the Cheese Filling

• Philadelphia Cream Cheese Spread, Milk + Italian Seasoning – these three are the perfect substitute for the ‘Philadelphia Italian Herb & Cheese Cooking Cream’ I originally used for this recipe that is now discontinued!
• Parmesan, Mozzarella + Ricotta Cheese – three kinds of cheese for the max about of ooey-gooey meltiness.
• Black Pepper – season to taste.
• Egg – this is used as a binder for the rest of the ingredients.

How to Make Lasagna Cups

Lasagna Cups are such a fun way to serve one of everyone’s favorite comfort foods. They work great as an appetizer for a party or as a fun family dinner, with all the saucy, cheesy layers tucked into individual pasta cups.

For full recipe details and measurements, check the printable recipe card at the bottom of the post. Here’s how to make them step by step.

Step 1: Make the Marinara Sauce

In a large skillet, heat olive oil over medium heat and sauté ground beef, onions, peppers, zucchini, and garlic until vegetables are tender and meat is fully cooked, about 12 minutes. 

Stir in tomato paste, tomato sauce, diced tomatoes, basil, oregano, sugar, salt and black pepper and bring to a simmer. 

Add bay leaf, reduce heat to low, and cook for at least 30 minutes, uncovered. The longer it cooks, the better it will taste! This sauce will be very thick.

Step 2: Make the Cheese Filling

Stir all ingredients (cream cheese, egg, milk, Italian seasoning, parmesan cheese, half of the mozzarella, ricotta, and black pepper) together. Set aside. Save the remaining mozzarella for later.

Step 3: Cook the Pasta

Bring a large pot of salted water to a boil. Cook lasagna sheets 2 minutes less than the package directions and drain. Place lasagna on a greased baking sheet until you are ready for assembly.

Step 4: Assemble

Preheat oven to 350° F. Line 12 muffin tins with squares of parchment paper. If they don’t stay in on their own, that’s ok–the pasta will help with that. You could also make larger lasagna cups by using a jumbo muffin tin.

Line the edges of the muffin tins with 1 pasta sheet per cup. (Pasta sheet will overlap about 2 inches.) Spoon about 1/2 tablespoon of sauce into the bottom of each cup.

Next, cut 9 pasta sheets into quarters and press one piece into the bottom, on top of the sauce. Top the pasta sheet with a generous tablespoon of sauce and then a generous tablespoon of cheese filling. Repeat this pasta-sauce-cheese layering one more time, pressing out any air bubbles.

Step 5: Bake

Top these lasagna cups off with a third piece of pasta, more sauce, and the remaining mozzarella cheese. Cover with a gentle aluminum foil tent (to prevent edges from getting too crispy). Bake for 25-30 minutes or until everything is hot and bubbly. You may want to remove the tin foil tent for the last 5 minutes to ensure the cheese on top melts. Serve hot!

Tips for Success

• Use a thick sauce. If your sauce still looks loose after simmering, give it a little more time. A thicker sauce stays where you put it instead of pooling at the bottom of the muffin cups.
• Handle the noodles while they’re still flexible. If the lasagna sheets cool and start to stiffen before assembly, they can crack when you shape them around the muffin cups. Work with them while they’re warm and pliable.
• Leave a little room at the top. The sauce and cheese will bubble as they bake, so keeping the filling just below the rim helps prevent spillage and a mess in the muffin tin.
• Watch the edges near the end of baking. The exposed pasta can brown faster than the center cooks. A loose foil tent keeps the edges from getting too crisp while the filling heats through.
• Let the cups settle before removing them. Give them a few minutes after baking so the hot cheese filling can firm up slightly. They’ll be much easier to lift out without the layers sliding apart.

What to Serve With Lasagna Cups

Make your meal a full Italian feast with some of my favorite salad and side dish recipes! 

• Homemade Garlic Bread — Perfect for soaking up any extra sauce from the lasagna cups.
• The Best Caprese Salad — The fresh tomatoes and basil add a lighter contrast to the cheesy lasagna cups.
• That Good Salad — A crisp salad gives you something fresh alongside the rich, saucy pasta.
• Hasselback Cheesy Garlic Bread — Extra garlic and melty cheese make this a fun pairing for lasagna night.
• Cheesy Garlic Pull-Apart Rolls — Soft, cheesy rolls are great to serve alongside the saucy lasagna cups.
• Roasted Brussels Sprouts — Roasted vegetables add some savory flavor and a different texture to the meal.
• Simple Bruschetta Recipe — Fresh tomatoes and herbs brighten up the rich lasagna cups.
• See a full list of side dishes for lasagna

I hope you give these Lasagna Cups a try! They’re such a fun twist on classic lasagna and always make dinner a little more fun. You’ll find the printable recipe card down below. Enjoy, friends! 🙂

Variations

• Different Meat: Substitute ground turkey or Sweet Italian sausage for ground beef.
• Vegetarian: Use mushrooms instead of meat.
• Spicy: Add red pepper flakes to the sauce.
• Gluten-Free: Use gluten-free lasagna noodles.
• Different Cheeses: Swap mozzarella with sharp cheddar or use cottage cheese.

More Lasagna Recipes to Try!

• Skillet Lasagna
• Cheesy Lasagna Dip
• Slow Cooker Lasagna
• White Spinach & Artichoke Lasagna
• Baked Rigatoni Pasta
• Classic Baked Ziti
• Chicken Lasagna
• Lasagna Soup

Storage and Reheating

Store leftovers cooled to room temperature in an airtight container in the fridge for up to 3 days.

To freeze: Cool completely, then wrap the Lasagna Cups individually and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

To reheat: Cover with foil and warm in a 350°F oven until heated through. Individual portions can also be microwaved, though the oven gives you a better texture.

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tag me @laurens_latest.