Lasagna Cups

Great as appetizers, or a main dish, these lasagna cups are sure to please everyone.

What You Need:

15 Lasagna noodles, uncooked
1 lb (450g) ground beef
1 Jar tomato sauce
1 cup Ricotta cheese
3/4 cup Shredded cheddar cheese
1/3 cup Parmesan cheese


  1. Cook noodles as directed on package, omitting salt; drain. Rinse with cold water to cool; drain well.

  2. Heat oven to 350°F. Brown meat in large skillet on medium-high heat. Stir in pasta sauce; simmer on medium-low heat 5 min., stir in ricotta, Parmesan cheese and ¾ of the shredded cheddar cheese. ( reserve the other ¼ of cheddar cheese for topping of the cups.

  3. For assembly- Spray 12 muffin tins Vegetable/ Non-stick spray .Line the edges of the muffin tins with 1 lasagna sheet. Cut out little squares from one sheets of the lasagna noodle and place at the bottom of the muffin tin. Spoon about 2 tablespoons of sauce into the bottom of each cup, sprinkle some cheddar cheese on top and Bake for 25-30 minutes or until everything is hot and bubbly, wait 5 min before removing from muffin pans to serve.

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