Lasagna Cups

Lasagna Cups from

I have to tell you guys, I had a lot of fun with this recipe! I had a blast making these with my niece and turning this idea into dinner theĀ other day. Who doesn’t love a pasta cup filled with delicious sauce and ooey gooey cheese? I think I could say that EVERYONE falls under this category. Oh mama are these good.

Lasagna Cups from

If you like lasagna, then you will love these. Basically, this is just the super cute version of plain ol’ lasagna. All the same stuff you would typically see in the making of a regular lasagna, just with a little more prep work. More or less, this is a method you can adopt while still using the lasagna recipe that everyone is used to. OR try my version out! Feel free to add in or omit anything you’d like. Make this your own. That’s the beauty of cooking! :)

Quick note: I used a new product called cooking cream {a Philadelphia product}. If you can’t find it in your store, just add in more ricotta!

Hope you like this one, guys! We all certainly did! Happy hump day!

Lasagna Cups from

Lasagna Cups

Yield: 12 cups

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours


for the sauce-
2 tablespoons olive oil
1/2 large onion
1/2 pound lean ground beef cooked and drained
1/2 red bell pepper, chopped
1 small zucchini, diced
2 cloves garlic, minced
1-6 oz. can tomato paste
1-8 oz. can tomato sauce {+1/2 can water to wash out can}
1-14.5 oz. can diced tomatoes
1 tablespoon dried basil
1/2 tablespoon dried oregano
1 bay leaf
1 teaspoon sugar
salt & pepper to taste

for the cheese filling-
1-10 oz. tub Philadelphia Italian Herb & Cheese Cooking Cream
1/3 cup grated parmesan cheese
3/4 pound mozzarella cheese, grated & divided
1/3 cup ricotta cheese
1/2 teaspoon pepper
1 egg

21 lasagne pasta sheets


For the sauce- heat olive oil over medium heat and saute onions, pepper, zucchini and garlic until tender, 5 minutes. Stir in cooked ground beef and tomato paste until well incorporated. Stir in remaining ingredients and bring to simmer. Reduce heat to low and cook 30 minutes or so. {The longer it cooks, the better it will taste!} This will be very thick.

For the cheese filling- stir all ingredients together excluding half of the grated mozzarella cheese. Set aside.

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

For assembly- Preheat oven to 350 degrees. Line 12 jumbo 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. 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 {#1}. Next cut 9 pasta sheets into quarters and press one of these pieces of pasta into the bottom on top of the sauce {#2}. Top pasta sheet with a generous tablespoon of sauce {#3} and then a generous tablespoon of cheese filling {#4}. Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles. Top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese. Bake for 25-30 minutes or until everything is hot and bubbly. Serve hot.

Lasagna Cups from

Don’t these scream “Eat me! Eat me!”?

Lasagna Cups from

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270 Responses to “Lasagna Cups”

  1. #
    Kathy Prine — March 30, 2011 at 3:29 pm

    OH MY GOSH they look so delicious! Not a very good time for me to be looking at them while I’m fasting (and starving) for blood work today. Thanks for sharing Lauren!


  2. #
    Peggy — March 30, 2011 at 3:34 pm

    How cute! We love lasagna!! I love the addition of the parchment paper squares. I will have to remember to do that the next time I make lasagna pinwheels in order to make clean-up a cinch! Do you think these would freeze well? I am looking for meals that can be made ahead and can be reheated in the microwave. We have teenagers who are always starving after track/tennis/football/etc. and end up eating a full meal as a “snack.” So anything that can be made ahed and stored in the freezer is a win-win situation as far as I’m concerned! (trust me we have NO leftovers no matter how much I make!!)


    • Lauren — March 30th, 2011 @ 3:51 pm

      Peggy, I think these would freeze and reheat no problem! Just make sure you cook them all first completely and then freeze them. I’ve frozen lasagna and spaghetti sauce before and they reheated just fine in the microwave!


      • Lyne — February 4th, 2014 @ 5:09 am

        No need to cook it before freezing as I do it all the time when I make stuffed cannelloni with a marina sauce topping it off with shredded mozzarella. Cook at pre baked 325F oven frozen until knife goes into pasta easily, about 25-30 minutes

      • Carol Halgrimson — April 23rd, 2014 @ 8:39 am

        I can see the benefit to cooking these before freezing. Takes less time to prepare later.
        Happy to have found your blog!

  3. #
    Maria — March 30, 2011 at 3:35 pm

    LOVE this idea!


    • Marie — June 20th, 2014 @ 10:56 pm

      Tried these with wonton wraps. two sheets per muffin tin. Came out very well.


      • Nadine — June 29th, 2014 @ 6:33 am

        Are the wonton wraps lighter than the pasta? My boyfriend has digestive problems and noodles can be too heavy for him.

  4. #
    Karen — March 30, 2011 at 4:09 pm



  5. #
    natalie (the sweets life) — March 30, 2011 at 8:14 pm

    what a fun idea! I love it!!


  6. #
    Bonnieb — March 30, 2011 at 10:17 pm

    Wow. Those look so yummy! Thanks so much for sharing!


  7. #
    Lark (SparkyLarky) — March 30, 2011 at 11:35 pm

    Oh I love them!

    And a perfect personal portion! :)


  8. #
    Marilyn Brennan — March 31, 2011 at 4:10 pm

    Truly one of Lauren’s Latest unique ideas! Lauren you’re getting better all the time.


    • Marina — August 8th, 2014 @ 6:39 am

      Actually, I’ve seen lasagna cup recipes before. But Lauren is amazing, agreed.


  9. #
    Marilyn Brennan — March 31, 2011 at 4:11 pm

    Yes, they did scream and I did succumb. They were all I hoped they would be! I love the little crunch at the top of the exposed noodle!


  10. #
    Katrina — March 31, 2011 at 7:15 pm

    This is a super cool idea. I love it!


  11. #
    Ria — April 1, 2011 at 5:15 pm

    Give them to me, Lauren! They look so good!!


  12. #
    Kelly — May 2, 2011 at 10:34 pm

    Wow these are so cute and look delicious! My boyfriend would LOVE these! :) So glad I found your blog and happy to be your newest follower!


  13. #
    Rebecca — June 9, 2011 at 6:21 pm

    I just found your website and I cant wait to try these. Such a fun idea!!


  14. #
    lisa b — July 11, 2011 at 7:25 pm

    those look so yummy. I will have to try them one night this week .


  15. #
    Janelle — July 26, 2011 at 1:07 am

    These are really cute, and would be great for a party setting, when you don’t want to be dishing out messy servings from a casserole dish. I wonder…could you just use cupcake liners instead of parchment paper?


    • Niki Flynn — June 23rd, 2013 @ 4:16 pm

      That’s a great idea! I’m going to try this for dinner tomorrow :)


    • Dottie — July 26th, 2013 @ 10:58 am

      I was thinking the same thing. I guess if we spray them first so they don’t stick or try to get “foil” cups?


      • Marie — June 20th, 2014 @ 11:00 pm

        Spraying is good. I tried it and placed two sheets of won ton wraps instead of lasgna sheets and it worked well.

  16. #
    Kristin — August 1, 2011 at 7:33 pm

    These also work great with wonton wrappers layered in the muffin tin instead of real noodles :) No parchment need.


    • JD — May 4th, 2014 @ 1:21 pm

      Ooooh, I will try that!


  17. #
    Debbie — August 6, 2011 at 11:56 am

    These look fabulous! Glad to have found you!


  18. #
    neda — August 13, 2011 at 11:29 pm

    veryyyyyyyy veryyyyyyy good.
    (i am iranian)


  19. #
    Pat Schultz — August 15, 2011 at 5:40 pm

    Does the Lasanga Noodle get hard on the top from baking? They look so delicious and easy.


    • Jana Goodwin — August 23rd, 2011 @ 12:47 am

      The lasagna noodles do get hard on top from being exposed to the direct heat of the oven…its my only problem with this recipe!


      • Dottie — July 26th, 2013 @ 11:01 am

        Why can’t we put tin foil loosely over them as they bake? It’s worth a try!

      • Andrea — April 19th, 2014 @ 11:22 am

        you can combine a few tablespoons of evoo (olive oil) and a couple of tablespoons of the gravy (we Sicilians call “tomato sauce” – gravy :-) ) in a small bowl, take a brush and brush the tops (exposed) of the macaroni – you don’t have to soak the macaroni in it – a super light brushing will help. cover for 15 min with foil, then take it off the top to let the cheese get brown & bubbly :-)

  20. #
    Shan — August 24, 2011 at 2:51 am

    I made these tonight for my boyfriend and I for dinner. I made a few edits in the recipe (like using a full lb of beef and mushrooms instead of other veggies) and it wa really good. My boyfriend suggested to enclose it in foil next time to keep the cup soft and edible at the top. Anyone ever tried that?



    • Dottie — July 26th, 2013 @ 11:03 am

      Funny, I just posted the same idea! lol


  21. #
    Teresa Nelson — September 20, 2011 at 3:38 am

    Will definitely have to try this! This is a great idea for ladies luncheons, baby showers, weddings, etc!


  22. #
    Andrea — September 24, 2011 at 6:02 am

    These were amazing! I cheated and used Spaghetti Sauce in a jar but this will become a dinner staple at our house. Thank you!


  23. #
    Tracey — September 28, 2011 at 10:25 pm

    These are so cute! I love the presentation, can’t wait to make them :)


  24. #
    Amy — October 4, 2011 at 12:34 pm

    Love these…your sauce recipe sounds amazing and I’ve been dying to try the cooking creams. I’ve made something similar to this but used wonton wrappers…
    Delicious and a great presentation!


  25. #
    Daisy — October 19, 2011 at 11:49 am

    Wow! These look absolutely awesome! I have to add to my must-make list. Thanks for sharing!


  26. #
    Amber — October 22, 2011 at 1:21 am

    I tried this and they are amazing! It took longer than I expected, but it would be a great thing to make with a group of friends or at a party. I’m going to try freezing them since it’s only my husband and I – we can’t eat all 12 in one night!! Thanks for sharing the recipe! It is wonderful!


    • Cassy — June 24th, 2013 @ 6:51 am


      Did you ever try to freeze these? I do a lot of OAMC and would love to freeze these. Just wondering if it worked before I give it a whirl myself.

      Thank you.


      • Bec — April 16th, 2014 @ 5:27 am

        If you want to freeze things like this, only half cook them then freeze. My hubby is a chef and that’s what they do in restaurants. Pull it from the freezer and cook in the oven or microwave.

  27. #
    Jean M — October 25, 2011 at 6:08 pm

    Great idea! I can’t wait to make them. Thanks


  28. #
    Beka — November 2, 2011 at 6:33 pm

    This recipe looks great! Do you think they could be made the night before, then popped in the oven right before dinner?


  29. #
    Caitlyn — November 21, 2011 at 8:21 pm

    I’m also wondering if they can be made ahead and then stuck in the oven the next day. Also wondering about another person’s question on the foil – has any one tried that and seen it work to keep the noodles soft? Thanks!


    • Lauren — November 22nd, 2011 @ 2:13 am

      Yes, these can totally be made in advance. Cover and refrigerate. Then add about 15-20 minutes of extra cooking time. I haven’t tried the tented foil trick to keep the top noodle soft because I kind of liked them crunchy. Give it a whirl and let me know!! Thanks for your comment!


  30. #
    Renee — November 26, 2011 at 4:07 pm

    CANNOT Wait to cook these tonight! We have little get-togethers at friends’ houses regularly and I was looking for something different to make! SO EXCITED!


  31. #
    The Redneck Princess — December 1, 2011 at 7:13 am

    Those look amazing, my whole family will LOVE this!!! Thank you!


  32. #
    Beth Anne — December 15, 2011 at 3:18 am

    I LOVE this! I found this on pinterest! I’m going to try and make these soon :)


  33. #
    cheryl — December 20, 2011 at 5:50 pm

    I am going to make these for Christmas Eve. Yummy.


  34. #
    Alina K — December 22, 2011 at 10:00 pm

    awesome idea! dinner time tonight for sure!!


  35. #
    Melissa — December 23, 2011 at 6:16 pm

    Quick question: When you originally “line the edges of the muffin tins with 1 pasta sheet per cup,” should the pasta cover the bottom of the tins or will it just be the edges and you will see the parchment paper on the bottom?


    • Ronda M — May 4th, 2014 @ 10:24 am

      I am wondering the same thingā€¦


      • DebnOhio53 — May 6th, 2014 @ 3:43 am

        Recipe says to cut noodles in squares to cover bottom, then another before the las top layer.

  36. #
    megan {a dash of megnut} — December 26, 2011 at 2:16 am

    I can’t get over how cute these are! I love the idea of individual serving lasagna. I will definitely be trying these in the future!


  37. #
    Nita — January 3, 2012 at 9:14 pm

    This is sort of like the Lasagna Frittas at Olive Garden although it is deep fried.


  38. #
    nicole tate — January 15, 2012 at 1:27 am

    i used italian sausage instead of hamburger


  39. #
    Selene — January 16, 2012 at 7:24 pm

    Looks yummy. I so love lasagna.


  40. #
    Allyson McCoy — January 17, 2012 at 5:38 am

    How many calories is one cup


  41. #
    Nicole Wilson — January 19, 2012 at 7:54 pm

    I was wondering if the tops of the “cups” harden to much and are inedible after being baked? Every know and then when you make a lasagna you get that wayward noodle that pokes out the top on the side of the pan and is pretty darn crispy when you pull the dish outta the oven.


    • Kris — March 15th, 2012 @ 8:28 pm

      I was wondering the same thing, but if you look closely in Pic #2, it looks like she’s cutting up noodles and layering these with the cheese/sauce. I’m assuming she’s starting with a cut noodle on the bottom?


  42. #
    Tonia Rurup — January 27, 2012 at 3:22 am

    Made these tonight for the first time! The only problems I ran into was the tops of the cups were hard and also the paper stuck to the bottom of the sauce. Do you have to use the paper? I was wondering if laying the noodles straight across the pan over the circles and filling then folding would be ok? The sauce/cheese was awesome though!!! we’ll def try again just may see about doing the cup different


  43. #
    tiffany — January 31, 2012 at 9:13 pm

    I made these last night for a party and they were a hit. Thanks! I am wonder though, the outside noodles seemed a bit tough and I have been thinking of ways to remedy.. maybe I didn’t put enough olive oil on the outside noodle? Have you run into this? Such a great idea. Thanks for the inspiration.


    • Shawn Kanady — June 16th, 2014 @ 3:17 pm

      I have made these before and I covered them with oil-sprayed foil while they cooked…for more of a steamed texture instead of hard and crunchy noodle on top. Worked great!


  44. #
    Keren — February 13, 2012 at 10:01 pm

    Wow, what a creative idea!! love it!
    Thanks for sharing.


  45. #
    Sinddy — February 15, 2012 at 10:34 pm

    WOW! Will be trying this….thanks for sharing!


  46. #
    Jack Smith — February 26, 2012 at 9:26 pm

    I’ve been requested to make Mini Lasagna Cups for an Academy Award Winning Film Brothers Company in Wilmington, DE-and I’m at a loss right now on what to do. Mini is what is throwing me a loop. Any suggestions anyone??? PLEASE. The event is on March 2nd for the Wilmington Art Loop and there will be approx. 100 to be made. OMG what did I promise.


  47. #
    Kevin (Closet Cooking) — February 28, 2012 at 11:37 am

    These look so good! I am really liking the idea of lasagna cups!


  48. #
    s. a. — March 2, 2012 at 1:07 am

    -what kind of parchment paper? does anything stick?
    how do you ..serve this/extract it from the muffin tin?


  49. #
    cbs — March 9, 2012 at 3:45 am

    I have just a little question, the pasta dosen’t feel hard after is cook???


  50. #
    Caroline Clark — March 13, 2012 at 11:37 am

    I like this…. A great way to “portion control”


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