Imagine this: golden, crispy edges giving way to a rich, cheesy, saucy center that practically melts in your mouth. That’s exactly what you get with these Mini Lasagne Cups! They’re everything you love about traditional lasagna—cozy, hearty, absolutely delicious—but baked into perfectly portioned little bites. Ideal for weeknight dinners, parties, or even meal prep (because trust me, you’ll want leftovers).
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
They’re playful, they’re satisfying, and they’re seriously easy to make. Plus, there’s something about having your own little lasagna that feels so special and indulgent. Let’s just say…you might never go back to the full-size version again.
Why You’ll Love Mini Lasagne Cups
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for busy weeknights or as a standout dish at gatherings. Imagine coming home after a long day, knowing you can whip up something delicious and comforting in no time. Or envision serving this at a party, where guests ask for the recipe before the night ends.
Budget-Friendly: Uses ingredients you likely already have in your kitchen. No need for exotic items; this dish proves that simple ingredients can create extraordinary flavors. It’s perfect for when you’re trying to stick to a budget but still want something hearty and satisfying.
Quick and Easy: Straightforward steps that even beginners can follow. If you’re someone who usually avoids complex recipes, this one is for you. It’s designed to be foolproof, so you can enjoy cooking without stress.
Customizable: Easy to tweak with different flavors to suit your preferences. For example, if you love bold flavors, add a pinch of cayenne or smoked paprika. Prefer something milder? You can adjust the seasoning to make it kid-friendly.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients in Mini Lasagne Cups
Here’s the magic of these little lasagna bites—it’s made with a handful of simple ingredients, yet they deliver big-time flavor. Let’s break it down:
Wonton Wrappers: These are the secret weapon! They mimic the layers of traditional lasagna but cook quickly and get beautifully crispy on the edges.
Ground Beef: Juicy, savory, and full of flavor. You can also swap for ground turkey or plant-based crumbles if you prefer.
Marinara Sauce: The rich, tomatoey backbone of the dish. Use your favorite store-bought jar or a homemade version for extra flair.
Ricotta Cheese: Creamy, dreamy, and perfectly rich. It brings that classic lasagna creaminess we all crave.
Mozzarella Cheese: Because melty, gooey cheese is non-negotiable. A good handful goes a long way here.
Parmesan Cheese: Adds a nutty, salty punch that takes the flavor over the top.
Italian Seasoning: A blend of herbs that ties everything together and makes the kitchen smell heavenly.
Salt and Pepper: Just a pinch of each to balance and enhance all the flavors.
Fresh Basil (Optional): For a pop of freshness and a beautiful finishing touch.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Start by preheating your oven to 375°F. This ensures even cooking and helps your mini cups turn out golden and delicious.
Cook the Beef: In a skillet over medium heat, cook the ground beef until browned and fully cooked. Drain any excess fat. Stir in the marinara sauce and season with salt, pepper, and Italian seasoning.
Prepare Your Muffin Tin: Lightly grease a 12-cup muffin tin to prevent sticking and make removal super easy later on.
Assemble the Cups: Place a wonton wrapper into each muffin cup, pressing it gently to fit. Add a spoonful of the beef mixture, a dollop of ricotta cheese, and a sprinkle of mozzarella and Parmesan. Layer with another wonton wrapper and repeat the beef and cheese layers.
Bake to Perfection: Pop the muffin tin into the oven and bake for 18-20 minutes, or until the edges are golden and the cheese is bubbly.
Finishing Touches: Let the cups cool for a few minutes before gently removing them from the muffin tin. Trust me, they’ll come out easier (and hold their shape better) if you give them a minute to settle.
Serve and Enjoy: Top with fresh basil if using, and serve warm! These are absolutely irresistible right out of the oven.
How to Serve Mini Lasagne Cups
These little bites of comfort are as versatile as they are delicious. Here are a few ideas to round out your meal:
Fresh Salads: A crisp Caesar salad or simple arugula salad pairs beautifully with these savory bites.
Crusty Bread: Serve with warm, crusty garlic bread to soak up any extra saucy goodness.
Creamy Accompaniments: A little side of marinara for dipping or a dollop of whipped ricotta makes everything extra special.
Vegetable Sides: Roasted broccoli, sautéed green beans, or even a colorful ratatouille would be perfect.
As a Standalone: Honestly, they’re so good you might just pop three or four on your plate and call it dinner (no judgment here!).
Additional Tips
Here are some extra tips to make your Mini Lasagne Cups even better:
Prep Ahead: Cook the beef mixture a day ahead and store it in the fridge. Assembly will be a breeze when you’re ready to bake.
Spice It Up: Want a little kick? Add crushed red pepper flakes or a pinch of cayenne to the beef mixture.
Dietary Adjustments: Swap in dairy-free cheeses if you’re keeping it plant-based, or use gluten-free wonton wrappers if needed.
Storage Tips: Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer to keep them crispy.
Double the Batch: These freeze beautifully! After baking and cooling, freeze in a single layer on a baking sheet, then transfer to a freezer bag. Reheat straight from frozen!
FAQ Section
Q1: Can I substitute ground beef with another protein?
A1: Absolutely! Ground turkey, chicken, or even plant-based crumbles work wonderfully.
Q2: Can I make this dish ahead of time?
A2: Yes! Assemble the cups (without baking) and refrigerate for up to 24 hours. Bake just before serving.
Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 4 days. Reheat in the oven for best results.
Q4: Can I freeze Mini Lasagne Cups?
A4: You bet! Freeze after baking and cooling. Reheat in a 350°F oven until warmed through.
Q5: What’s the best way to reheat them?
A5: Reheat in the oven at 350°F for 10-12 minutes, or air fry for extra crispiness.
Q6: Can I use regular lasagna noodles instead of wonton wrappers?
A6: Not recommended for this mini version—wonton wrappers work best for that perfect cup shape.
Q7: Can I add veggies?
A7: Definitely! Sautéed spinach, mushrooms, or zucchini would be delicious additions.
Q8: Are these kid-friendly?
A8: 100%! Kids love the mini size and cheesy goodness.
Q9: What if I don’t have a muffin tin?
A9: You can use ramekins or even mini loaf pans, but a muffin tin really makes it easiest.
Q10: Can I make a vegetarian version?
A10: Absolutely! Skip the meat and load up on sautéed veggies instead.
Mini Lasagne Cups
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 12 mini lasagne cups 1x
- Category: Dinner
- Method: Bake
- Cuisine: Italian
- Diet: Halal
Description
These Mini Lasagne Cups are a fun twist on classic lasagne, combining a rich beef sauce, creamy béchamel, and melted cheese nestled in soft lasagne sheets, making them perfect for parties or weeknight dinners.
Ingredients
- 455g (1lb) of extra lean beef mince, raw
- 1 small onion, finely chopped
- 4 cloves of garlic, minced
- 1 teaspoon of dried Italian herb seasoning
- 400g tin of chopped tomatoes
- 4 tablespoons of tomato paste (puree)
- 1/2 cup (120ml) of chicken or beef stock
- 12 lasagne sheets (uncooked)
- 300ml of semi skimmed milk
- 4 teaspoons of cornstarch (cornflour)
- Pinch of nutmeg, garlic powder, and mustard powder
- Salt and black pepper
- 15g of freshly grated Parmesan
- 50g of cheddar, grated
- 50g of mozzarella, grated
- Fresh chopped Italian parsley (to garnish)
Instructions
- Heat a frying pan over medium-high heat. Add beef mince, onion, and garlic; cook until beef is browned and onion is softened.
- Stir in Italian herbs, chopped tomatoes, tomato paste, and stock. Bring to a boil, then simmer for 25 minutes until thickened.
- Meanwhile, cook lasagne sheets in boiling salted water according to package instructions. Drain, pat dry, and cut each sheet in half to create 24 squares.
- In a small saucepan, simmer milk, cornstarch, nutmeg, garlic powder, and mustard powder over medium heat, whisking until thickened. Stir in Parmesan until melted, then season with salt and pepper.
- Preheat oven to 160°C fan/180°C/350°F/Gas Mark 4.
- Lay lasagne squares in a non-stick muffin tray, overlapping slightly to form cups.
- Fill each cup with meat sauce, add béchamel sauce, and top with cheddar and mozzarella.
- Bake for 20-25 minutes until cheese is melted and bubbling. Place under broiler for a couple of minutes to brown the cheese.
- Garnish with chopped parsley, serve, and enjoy!
Notes
- Use good quality chopped tomatoes for richer flavor.
- Pat lasagne sheets dry thoroughly to prevent soggy cups.
- Customize with additional vegetables like spinach or mushrooms.
- Mini lasagne cups can be frozen and reheated for meal prep.
Nutrition
- Serving Size: 1 mini lasagne cup
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 35mg