Lasagna Cups
Lasagna Cups
Ingredients
For the Meat Sauce
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 onion, diced
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 15 ounces tomato sauce
For the Ricotta Mixture
- 1 cup ricotta cheese
- 1 egg
- 1/4 cup Parmesan cheese
- 1 teaspoon Italian seasoning
For Assembly and Garnish
- 12 ounces oven-ready lasagna noodles
- 2 cups mozzarella cheese, shredded
- 1/4 cup fresh parsley, chopped
- as needed cooking spray
Instructions
- 1
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add 1 pound of ground beef and break it up with a spoon. Cook until the beef is browned, then drain any excess grease.
⏱️ 8 min
- 2
Add 1/2 diced onion to the pan with the beef and sauté until softened. Stir in 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Pour in 15 ounces of tomato sauce, stir well, and bring to a simmer. Reduce the heat to low and let it simmer for 10 minutes.
⏱️ 15 min
- 3
While the sauce simmers, take the 12 ounce package of oven-ready lasagna noodles and cut each noodle into 4 equal pieces.
⏱️ 5 min
- 4
In a medium bowl, combine 1 cup of ricotta cheese, 1 egg, 1/4 cup of Parmesan cheese, and 1 teaspoon of Italian seasoning. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min
- 5
Preheat your oven to 375°F. Spray a muffin tin with cooking spray.
⏱️ 5 min•🌡️ 375
- 6
Place two noodle pieces in each muffin cup, arranging them in an 'X' shape so they overlap and form a cup. Add a layer of the prepared meat sauce into each noodle cup. Top this with a dollop of the ricotta mixture. Sprinkle shredded mozzarella cheese over the ricotta.
⏱️ 7 min
- 7
Repeat the layers: add more meat sauce, then more ricotta mixture, and finally top with more shredded mozzarella cheese.
⏱️ 5 min
- 8
Bake the lasagna cups for 20 minutes, or until the cheese is bubbly and golden brown.
⏱️ 20 min•🌡️ 375
- 9
Remove the lasagna cups from the oven. Garnish with 1/4 cup of fresh chopped parsley. Serve hot.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Lasagna Cups
For the Meat Sauce
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 onion, diced
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 15 ounces tomato sauce
For the Ricotta Mixture
- 1 cup ricotta cheese
- 1 egg
- 1/4 cup Parmesan cheese
- 1 teaspoon Italian seasoning
For Assembly and Garnish
- 12 ounces oven-ready lasagna noodles
- 2 cups mozzarella cheese, shredded
- 1/4 cup fresh parsley, chopped
- as needed cooking spray
Instructions
- 1
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add 1 pound of ground beef and break it up with a spoon. Cook until the beef is browned, then drain any excess grease.
⏱️ 8 min - 2
Add 1/2 diced onion to the pan with the beef and sauté until softened. Stir in 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Pour in 15 ounces of tomato sauce, stir well, and bring to a simmer. Reduce the heat to low and let it simmer for 10 minutes.
⏱️ 15 min - 3
While the sauce simmers, take the 12 ounce package of oven-ready lasagna noodles and cut each noodle into 4 equal pieces.
⏱️ 5 min - 4
In a medium bowl, combine 1 cup of ricotta cheese, 1 egg, 1/4 cup of Parmesan cheese, and 1 teaspoon of Italian seasoning. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min - 5
Preheat your oven to 375°F. Spray a muffin tin with cooking spray.
⏱️ 5 min•🌡️ 375 - 6
Place two noodle pieces in each muffin cup, arranging them in an 'X' shape so they overlap and form a cup. Add a layer of the prepared meat sauce into each noodle cup. Top this with a dollop of the ricotta mixture. Sprinkle shredded mozzarella cheese over the ricotta.
⏱️ 7 min - 7
Repeat the layers: add more meat sauce, then more ricotta mixture, and finally top with more shredded mozzarella cheese.
⏱️ 5 min - 8
Bake the lasagna cups for 20 minutes, or until the cheese is bubbly and golden brown.
⏱️ 20 min•🌡️ 375 - 9
Remove the lasagna cups from the oven. Garnish with 1/4 cup of fresh chopped parsley. Serve hot.
⏱️ 3 min