Lasagna Cups Recipe
User Reviews
4.8
Lasagna Cups Recipe
Description
This recipe's sauce starts by sautéing ground beef with diced onion, red bell pepper, zucchini, and garlic until tender. Tomato paste, tomato sauce, and diced tomatoes along with basil, oregano, bay leaf, sugar, salt, and pepper are added to create a thick herb-infused sauce simmered uncovered to concentrate flavors. Separately, a cheese filling blends softened cream cheese, ricotta, grated Parmesan, mozzarella, Italian seasoning, egg, pepper, and milk for a creamy, flavorful mix.
Lasagna pasta sheets are boiled briefly to be flexible but not fully cooked, then drained and set aside. Jumbo muffin tins are lined with parchment squares to help remove the lasagna cups after baking. Assembly involves layering pasta, cheese filling, and meat sauce in each cup to build individual lasagnas. After baking at 350°F, the cups hold together as portable, portioned lasagna servings.
This format allows for easy serving and portion control, offering the full flavor profile of traditional lasagna with convenience. These cups are suitable for gatherings or meal prep where individual servings are preferred.
Ingredients
for the sauce-
- 2 tablespoons olive oil
- 1/2 large onion
- 1/2 pound ground beef
- 1/2 red bell pepper diced
- 1 small zucchini diced
- 2 cloves garlic minced
- 6 ounces tomato paste 1 can
- 8 ounces tomato sauce +1/2 can water to wash out can
- 14.5 ounces diced tomatoes 1 can
- 1 tablespoon basil dried
- 1/2 tablespoon oregano dried
- 1 bay leaf
- 1 teaspoon sugar
- salt to taste
- black pepper to taste
for the cheese filling-
- 8 oz cream cheese softened
- 2 tablespoons milk whole
- 1 tablespoon Italian seasoning
- 1/3 cup Parmesan Cheese grated
- 3/4 pound mozzarella cheese grated & divided
- 1/2 cup ricotta cheese
- 1/2 teaspoon black pepper
- 1 egg
- 21 lasagne pasta sheets
Instructions
for the sauce-
- In a large skillet, heat olive oil over medium heat and saute 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 pepper and bring to a simmer.
- Add bay leaf, reduce heat to low and cook at least 30 minutes, uncovered. The longer it cooks, the better it will taste! This sauce will be very thick.
for the cheese filling-
- In a medium bowl, 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.
- Drain and place pasta on greased baking sheet until you are ready for assembly.
for assembly-
- Preheat oven to 350° F. Line 12 jumbo muffin tins with squares of parchment paper that cover the entire inside of each tin. 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 half a tablespoon of sauce into the bottom of each cup.
- Next, cut 9 pasta sheets into quarters and press one of these pieces of pasta into the bottom of each tin, on top of the sauce.
- Top 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 down to remove any air bubbles.
- Top these lasagna cups off with the 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. Serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cups
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Calories | 462kcal | 23% |
| Carbohydrates | 46g | 15% |
| Protein | 22g | 44% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 75mg | 25% |
| Sodium | 519mg | 22% |
| Potassium | 563mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1064IU | 21% |
| Vitamin C | 16mg | 18% |
| Calcium | 275mg | 28% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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