Easy Italian Lasagna Cups
A quick, hands-on twist on classic lasagna made as individual baked cups filled with ricotta, marinara, and mozzarella.
Equipment
- 6-cup muffin pan
- Large Pot
- slotted tongs or spatula
- Small Bowl
- Piping bag or spoon
- Oven
Ingredients
- 6 lasagna sheets
- 150 g marinara sauce
- 150 g fresh ricotta cheese well drained
- fresh basil leaves a bunch, chopped (reserve some for garnish)
- 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) and lightly oil a 6-cup muffin pan or spray with nonstick spray.
- Bring a large pot of salted water to a boil. Blanch each lasagna sheet for 2–3 minutes until slightly softened but not falling apart, then transfer to a plate; repeat for all sheets.
- Gently fit each softened lasagna sheet into a muffin cup, pressing to form a cup shape and avoiding tearing the pasta.
- In a small bowl, combine the drained ricotta with chopped basil and season with salt and black pepper to taste.
- Transfer the ricotta mixture to a piping bag or use a spoon and fill each lasagna cup with about 1 tablespoon of the ricotta filling.
- 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 a little black pepper.
- Bake the lasagna cups for 10–12 minutes, until the cheese melts and the pasta edges are golden and crisp.
- Remove from the oven and serve immediately, garnished with reserved basil leaves.
Notes
- Use a 6-cup muffin pan for standard size.
- For mini cups, use a 12-cup pan and cut sheets in half.