Description
Individual servings of lasagna baked in muffin tins for easy preparation and serving.
Ingredients
Scale
- 12 lasagna noodles
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 1 (24 ounce) jar marinara sauce
- 1 (15 ounce) container ricotta cheese
- 1 large egg
- 1/4 cup grated Parmesan cheese, plus more for topping
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded mozzarella cheese
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 12-cup muffin tin.
- Cook the lasagna noodles according to package directions until al dente. Drain the noodles and set them aside.
- While the noodles cook, brown the ground meat in olive oil in a large skillet over medium heat. Drain off any excess fat.
- Stir the marinara sauce into the cooked meat and simmer for 5 minutes. Remove from heat.
- In a medium bowl, mix the ricotta cheese, egg, 1/4 cup Parmesan cheese, oregano, salt, and pepper until combined.
- Cut each cooked lasagna noodle in half crosswise.
- Take one half noodle and gently press it into the bottom and up the sides of each muffin cup to form a cup shape.
- Spoon a layer of the meat sauce mixture into the bottom of each noodle cup.
- Top the sauce with a spoonful of the ricotta mixture.
- Sprinkle about 1/4 cup of mozzarella cheese over the filling in each cup.
- Bake for 20 to 25 minutes, or until the cheese is melted and bubbly.
- Let the cups cool in the tin for 5 minutes before carefully removing them. Top with extra Parmesan cheese before serving.
Notes
- You can substitute ground turkey or a vegetarian meat substitute for the ground beef.
- For a richer flavor, use a high-quality marinara sauce.
- If the edges of the noodles start to dry out during baking, cover the muffin tin loosely with foil for the first 15 minutes.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8
- Sodium: 650
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 28
- Fiber: 2
- Protein: 22
- Cholesterol: 60
Keywords: lasagna cups, individual lasagna, baked pasta, muffin tin recipe, easy italian dinner