Description
A delicious mini version of classic lasagna served in cups.
Ingredients
Scale
- 9 lasagna noodles
- 1 pound ground beef
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions. Drain and set aside.
- In a skillet, brown the ground beef over medium heat. Drain excess fat.
- Add marinara sauce to the beef and stir. Simmer for 5 minutes.
- In a bowl, mix ricotta cheese, Italian seasoning, salt, and pepper.
- Cut each lasagna noodle into thirds.
- In a muffin tin, layer a piece of noodle, a spoonful of meat sauce, and a spoonful of ricotta mixture. Repeat layers.
- Top each cup with mozzarella and Parmesan cheese.
- Bake for 25 minutes or until cheese is bubbly.
- Let cool for a few minutes before serving.
Notes
- Use any ground meat or turkey as a substitute.
- For a vegetarian option, replace meat with sautéed vegetables.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg
Keywords: lasagna cups, mini lasagna, baked lasagna