Easy Lasagna Cups

There’s something incredibly comforting about the idea of lasagna, but let’s be real, nobody wants to tackle that beast of a dish on a weeknight. Enter Easy Lasagna Cups, which have all the cheesy goodness of the classic—but in adorable bite-sized form. They’re not just for kids’ parties; they’re your best weeknight friend when you crave some Italian warmth without the mess. Plus, popping a few of these into your mouth feels oddly satisfying. You’ll find yourself hooked just like we did.

I remember the first time I whipped these up. It was one of those “I have no energy to cook” nights, but I was determined to make something more impressive than frozen pizza. My husband was skeptical at first, but by the time he took a bite, he declared it a new family favorite. The kids? They just loved the novelty of eating “mini lasagnas.” These little cups of joy have become our go-to lazy meal that doesn’t taste like it.

How to Make It

Picture this: you’re in the kitchen, wine in hand, trying to keep the meat from sticking while not absent-mindedly burning the sauce. Ideally, you’ve prepped your muffin tin and pieced together your main players: ricotta, marinara, noodles, cheese, and any other fillings screaming your name. It’s a little messy but wildly satisfying.

✔Ingredient Notes

– Wonton Wrappers: These things are magic. They hold everything together but crisp up like they were born for it.
– Ricotta Cheese: Can’t skip this. It’s the creamy glue binding all happiness in this recipe.
– Ground Beef or Turkey: I once tried tofu—my husband noticed. Stick with what you love.

✔Recipe Steps

1. Preheat your oven because good things start with a warm oven.
2. Brown your ground meat of choice in a skillet. Drain the fat, but not all of it—a little flavor never hurt.
3. Mix in the marinara and let it simmer while you prep the cups.
4. Line your muffin tin with those trusty wonton wrappers.
5. Layer up: a little cheese, some meat sauce, repeat.
6. Bake and let cool for a minute if you can resist.

What to Serve It With

Pair these bad boys with a fresh salad or even just some crunchy garlic bread. Honestly, they shine bright enough on their own.

✔Tips & Mistakes

Don’t overload the cups, or they’ll turn into a hot mess—like my first attempt.

✔Storage Tips

Stick ’em in the fridge in an airtight container. They’ll last a few days, but good luck not finishing them sooner. I’ve totally eaten them cold for breakfast. No judgment here; they taste just as good cold, trust me.

✔Variations and Substitutions

Swap beef for turkey or go vegetarian—it’s forgiving. Once I threw in some leftover mushrooms. You might find the odd piece of zucchini makes its way in during summertime surplus too.

Frequently Asked Questions

Easy Lasagna Cups

This delicious lasagna cup recipe is perfect for quick meals and parties. Layers of rich meat sauce, creamy ricotta, and melted mozzarella baked to perfection in a handy cup format.

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Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 12 pieces oven-ready lasagna noodles
• ▢ 1 pound ground beef lean
• ▢ 2 cups marinara sauce
• ▢ 1.5 cups ricotta cheese part-skim
• ▢ 1.5 cups mozzarella cheese shredded
• ▢ 0.25 cups grated Parmesan cheese
• ▢ 1 teaspoon dried Italian seasoning
• ▢ 0.5 teaspoon garlic powder
• ▢ 0.25 teaspoon salt
• ▢ 0.25 teaspoon black pepper

Instructions

Preparation Steps

• Preheat the oven to 375°F (190°C).
• Cook ground beef in a skillet over medium heat until browned, about 6-8 minutes. Drain excess fat.
• Add marinara sauce, Italian seasoning, garlic powder, salt, and pepper to the beef. Simmer for 5 minutes.
• Cut oven-ready lasagna noodles into pieces that fit into a standard muffin tin cup.
• Spray a 12-cup muffin tin with cooking spray. Line each cup with a lasagna noodle piece to form a cup.
• Layer the bottom with a spoonful of meat sauce, then add a spoonful of ricotta cheese, followed by a sprinkle of mozzarella and Parmesan.
• Repeat layers once more and top with remaining mozzarella cheese.
• Bake in the preheated oven for 20-25 minutes until cheese is melted and bubbly.
• Carefully remove cups from the muffin tin and let cool for 5 minutes before serving.

Notes

These lasagna cups make great meal prep options and are perfect for parties or quick dinners.