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4.8 from 195 votes

Lasagna Cups Recipe

Lasagna Cups are filled to the max with delicious sauce and ooey-gooey cheese! They taste just like lasagna and they're fun to eat!

Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hrs
Servings: 12 cups
Calories: 462 kcal
Course: Dinner
Cuisine: Italian

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 dried basil
  • 1/2 tablespoon dried oregano
  • 1 bay leaf
  • 1 teaspoon sugar
  • salt to taste
  • black pepper to taste
for the cheese filling-
  • 8 oz cream cheese softened
  • 2 tablespoons whole milk
  • 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-
    Cup of Yum
  1. 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.
  2. Stir in tomato paste, tomato sauce, diced tomatoes, basil, oregano, sugar, salt and pepper and bring to a simmer.
  3. 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-
  1. In a medium bowl, stir all ingredients together, excluding half of the grated mozzarella cheese. Set aside.
for the pasta-
  1. Bring large pot of salted water to boil. Cook pasta sheets 2 minutes less than package directions.
  2. Drain and place pasta on greased baking sheet until you are ready for assembly.
for assembly-
  1. 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.
  2. Line the edges of the muffin tins with 1 pasta sheet per cup. Pasta sheet will overlap about 2 inches.
  3. Spoon about half a tablespoon of sauce into the bottom of each cup.
  4. 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.
  5. Top pasta sheet with a generous tablespoon of sauce and then a generous tablespoon of cheese filling.
  6. Repeat this pasta-sauce-cheese layering one more time, pressing down to remove any air bubbles.
  7. Top these lasagna cups off with the third piece of pasta, more sauce and the remaining mozzarella cheese.
  8. 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

Calories 462kcal (23%) Carbohydrates 46g (15%) Protein 22g (44%) Fat 22g (34%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 0.2g Cholesterol 75mg (25%) Sodium 519mg (22%) Potassium 563mg (16%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 1064IU (21%) Vitamin C 16mg (18%) Calcium 275mg (28%) Iron 3mg (17%)

Nutrition Facts

Serving: 12cups

Amount Per Serving

Calories 462

% 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.