Save A creative twist on classic lasagne, these individual pasta cups deliver all the flavors you love—without any soupiness. Perfect for parties or weeknight dinners.
I first tried this method when looking for a no-mess lasagne option for family gatherings. The individual cups became an instant favorite with everyone at the table!
Ingredients
- Pasta: 6 no-boil lasagne sheets
- Meat Sauce: 250 g (9 oz) ground beef or turkey, 1 tablespoon olive oil, 1 small onion (finely chopped), 2 garlic cloves (minced), 300 ml (1 1/4 cups) tomato passata or crushed tomatoes, 1 tablespoon tomato paste, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Cheese Filling: 200 g (3/4 cup) ricotta cheese, 1 egg, 40 g (1/4 cup) grated Parmesan cheese, 1 tablespoon chopped fresh parsley, pinch of salt and pepper
- Topping: 100 g (1 cup) shredded mozzarella cheese
Instructions
- Prepare the pan:
- Preheat the oven to 190°C (375°F). Grease a 6-cup muffin tin.
- Cook lasagne sheets:
- Bring a large pot of salted water to a boil. Cook lasagne sheets for 3–4 minutes until just pliable. Drain and set aside.
- Make meat sauce:
- In a skillet over medium heat, heat olive oil. Add onion and cook for 2–3 minutes until softened. Add garlic and cook for 1 minute more. Add ground beef or turkey and cook until browned. Stir in tomato paste, passata, oregano, basil, salt, and pepper. Simmer for 5 minutes until thickened. Remove from heat.
- Mix cheese filling:
- In a bowl, combine ricotta, egg, Parmesan, parsley, salt, and pepper. Mix until smooth.
- Line muffin cups:
- Cut each lasagne sheet in half. Line each muffin cup with 2 overlapping halves, pressing to fit and allowing edges to stick out.
- Assemble cups:
- Divide half the meat sauce among the cups. Add a spoonful of ricotta filling to each, then top with remaining meat sauce. Sprinkle mozzarella over each cup.
- Bake:
- Bake for 20–25 minutes, until cheese is bubbly and edges are golden. Let cool for 5 minutes before removing from tin.
- Serve:
- Serve warm, garnished with extra parsley if desired.
Save My kids love helping to layer the fillings, and every time we make these, it's a fun hands-on kitchen moment we all treasure together.
Serving Suggestions
Pair these lasagne cups with a fresh green salad and a glass of Chianti for a complete meal.
Tool Tips
A medium skillet and 6-cup muffin tin are essential. Using a slotted spoon helps drain excess sauce for less mess.
Allergen Advice
Contains: Wheat (gluten), milk, and egg. For pre-packaged cheese or pasta, check labels for additional allergens.
Save Lasagne soup-free pasta cups make Italian night easy and mess-free. Enjoy every bite and savor simple, fun dinners!
Kitchen Q&A
- → Can I make these pasta cups vegetarian?
Yes, substitute the ground beef or turkey with cooked lentils or sautéed vegetables for a meatless version.
- → What type of pasta should I use?
No-boil lasagne sheets work well for forming the cups and bake up tender and flavorful.
- → Can I prepare the filling ahead of time?
You can make the meat and cheese fillings in advance, then assemble and bake when needed.
- → Are these cups suitable for freezing?
Baked pasta cups freeze well. Store in a sealed container, then reheat in the oven before serving.
- → What can I add for extra flavor?
Fresh basil, spinach, or sun-dried tomatoes in the filling give an extra flavor boost.
- → How do I prevent the cups from sticking?
Greasing the muffin tin before lining it with pasta sheets helps ensure easy removal after baking.