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Easy Italian Lasagna Cups

A quick, portioned lasagna made in a muffin tin for an easy weeknight or party appetizer.
Prep Time8 minutes
Cook Time12 minutes
Total Time22 minutes
Servings: 6 servings

Ingredients

  • 6 lasagna sheets
  • 150 g marinara sauce
  • 150 g fresh ricotta cheese well drained
  • 1 bunch fresh basil leaves
  • 1 mozzarella ball well drained and finely cubed
  • extra-virgin olive oil for drizzling and greasing pan
  • salt to taste
  • black pepper to taste

Instructions

  • Preheat the oven to 375°F (180°C). Lightly oil a 6-cup muffin tin or spray with nonstick spray.
  • Bring a large pot of salted water to a boil. Blanch each lasagna sheet 2–3 minutes until slightly softened but still pliable; repeat for all sheets and drain.
  • Gently fit one lasagna sheet into each muffin cup, pressing to form a cup shape without tearing the pasta.
  • In a small bowl, combine the drained ricotta with most of the basil leaves (reserve a few for garnish). Season with salt and black pepper to taste.
  • Transfer the ricotta mixture to a piping bag or use a spoon and place about 1 tablespoon of ricotta into each lasagna cup.
  • Spoon 1–2 tablespoons of marinara sauce over the ricotta in each cup to cover the filling.
  • Top each cup with a small amount of the cubed mozzarella. Drizzle lightly with olive oil and season with additional black pepper if desired.
  • Bake for 10–12 minutes, until the cheese is melted and the lasagna cups are cooked through and edges are golden and slightly crispy.
  • Remove from the oven and let cool 1–2 minutes, then garnish with reserved basil leaves and serve immediately.

Equipment

  • 6-cup muffin pan
  • Large Pot
  • slotted tongs or spatula
  • Small Bowl
  • piping bag or spoon

Notes

  • Use a 6-cup muffin pan for standard size.
  • For mini cups, use a 12-cup pan and cut each lasagna sheet in half.