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    Home > Blog > Beef > Lasagna Cups

    Lasagna Cups

    by Teri Lyn Fisher · Published: Jul 7, 2017 · Modified: May 25, 2020

    Jump to Recipe

    Lasagne cups on a blue plate. As a freelancer, sometimes we have months where work is insane and pulling late nights and weekends is a regular thing, while some weeks life is much more laid back and I can watch Friends re runs. On Friends re run weeks I like to make meals that we can have fresh one night, but then freeze super well so I can have a stocked freezer full of dinner for those busy weeks that are just nuts. Lasagna cups are a really really good recipe for that. They keep really well in the freezer, and heat up in the oven perfectly. I also love that they are individual sized, because then you are literally just making enough to eat with no leftovers. These little dudes are also brilliant because they are cute AF, and would be a lovely main for a dinner party. :) Add to your dinner menu immediately!
    &Hearts; Teri
    Baked off lasagna cups in a muffin tin.A close up of lasagna cups.

     

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    Lasagne cups on a blue plate.

    Lasagna Cups

    5 from 1 vote
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 35 minutes mins
    Cook Time: 55 minutes mins
    Servings: 12

      INGREDIENTS  

    quick Bolognese sauce

    • 2 ½ tablespoons extra virgin olive oil
    • 8 ounces lean ground beef
    • 4 ounces ham, diced
    • ½ yellow onion, diced
    • 1 garlic clove, minced
    • 1 carrot, peeled and diced
    • 1 celery rib, diced
    • 1 tablespoon minced oregano
    • 1 tablespoon minced basil
    • 3 cups tomato sauce
    • salt and pepper to taste

    assembly

    • ½ pound fresh pasta sheets, cooked to al dente and cut into 2 inch pieces
    • 2 cups shredded mozzarella
    • 1 cup grated Parmesan cheese
    • fresh basil leaves

      INSTRUCTIONS  

    • Preheat oven to 375˚F.
    • For quick Bolognese sauce: Pour oil into a skillet and place over medium-high heat. Add beef and sauté for 3 to 4 minutes. Season with salt and pepper. Add ham and continue to sauté for an additional 2 to 3 minutes. Remove beef and ham with a slotted spoon and drain all but 1 tablespoon fat from the skillet.
    • Place skillet back over heat and add onion and garlic and sauté for 2 to 3 minutes. Add carrot and celery and continue to sauté for 4 to 5 minutes.
    • Add oregano and basil and sauté for 1 minute. Season with salt and pepper.
    • Add meat mixture back into the skillet, along with the tomato sauce. Lower heat to simmer and cook together for about 15 minutes. Season with salt and pepper. Set aside.
    • To assemble: Spray a muffin tin with nonstick spray. Place a pasta sheet square into the bottom of each muffin well and top with a spoonful of Bolognese sauce. Top each well with a sprinkle of mozzarella and a small sprinkle of Parmesan. Repeat the process 2 more times, adding only half the amount of Bolognese on the top layer.
    • Place muffin tin into the oven and bake for 20 to 22 minutes, or until the cups fully bake through.
    • Score the perimeter of each cup with a pairing knife and allow cups to cool for about 10 minutes before popping out of the wells and serving with more Parmesan and fresh basil.
    Calories: 241kcal Carbohydrates: 16g Protein: 17g Fat: 13g Saturated Fat: 5g Cholesterol: 53mg Sodium: 699mg Potassium: 382mg Fiber: 1g Sugar: 3g Vitamin A: 1337IU Vitamin C: 5mg Calcium: 209mg Iron: 2mg

    July 7, 2017 / 9 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Giant Baked Cauliflower Arancini
    Next Post: Homemade Potato Chips with Gorgonzola Cheese Sauce Next Post >

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    July 7, 2017 / 9 Comments

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    1. Taylor

      March 03, 2023 at 6:36 pm

      Can I use not fresh pasta sheets? I didn’t see they had to be fresh. Will dry be okay after cooking them?

      Reply
    2. Laurie Giard

      February 28, 2020 at 5:43 am

      My usual lasagna recipe includes ricotta. Do you think it would work in this recipe considering the limited space?

      Reply
      • Jenny Park

        February 28, 2020 at 8:24 am

        I think a thin layer should be fine :)

        Reply
    3. Jona

      October 22, 2017 at 4:07 pm

      Thanks for this recipe! I tried a slight modification on the filling, and it turned out pretty great. One thing though: the outer pasta layer, and especially the crispy parts on the top, were pretty thick. I couldn’t get fresh pasta this time though, which I usually make myself. Do you think that might be the problem?

      I’ve also considered using puff pastry for the outer layer, though I’m really stretching the lasagna-concept then. :)

      Reply
    4. Barbara

      July 09, 2017 at 6:50 pm

      Where do you get fresh pasta sheets?

      Reply
      • Jenny Park

        July 10, 2017 at 3:51 pm

        I used to only be able to find them in specialty grocery stores or store such as Whole Foods, but these days I’ve seen them popping up by commercial pasta brands like buitoni, in regular grocery stores!

        Reply
    5. Sabrina B

      July 09, 2017 at 12:39 pm

      What a great idea! Love it!, share the workload over time by freezing for individual servings what you probably wouldn’t eat in one two servings, thank you for this!

      Reply
    6. MLS

      July 08, 2017 at 11:35 am

      hi there – are you baking these before freezing them? thanks!

      Reply
      • Jenny Park

        July 10, 2017 at 3:45 pm

        You can actually do either with this recipe! But to save on reheat time I usually bake them off and then freeze them :)

        Reply

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