Description
Love lasagna but not the long prep time? These muffin-tin lasagnas deliver all the rich, cheesy goodness of classic lasagna in bite-sized, single-serve portions—perfect for busy weeknights, meal prep, or even party appetizers! With layers of savory meat sauce, creamy ricotta, and gooey melted mozzarella, these mini lasagnas bake in just 20 minutes, making them a quick, fun, and delicious twist on the traditional dish.
Ingredients
Scale
For the Lasagna Layers:
- 12 lasagna noodles (no-boil or pre-cooked)
- 1 lb (450g) ground beef or Italian sausage
- 1 ½ cups (360ml) marinara sauce
- 1 cup (250g) ricotta cheese
- 1 ½ cups (150g) shredded mozzarella cheese
- ½ cup (50g) grated Parmesan cheese
- 1 egg
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cloves garlic, minced
- 1 tablespoon olive oil
For Garnishing (Optional):
- Fresh basil leaves
- Extra Parmesan cheese
- Red pepper flakes
Instructions
Step 1: Prepare the Ingredients
- Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or olive oil to prevent sticking.
- Cook the lasagna noodles according to package instructions (if using regular noodles). Drain, rinse with cold water, and cut each noodle into rounds (use a cookie cutter or knife) to fit the muffin tin cups.
Step 2: Cook the Meat Sauce
- In a skillet over medium heat, add olive oil and sauté the minced garlic until fragrant (about 1 minute).
- Add the ground beef or sausage and cook until browned, breaking it up with a spatula. Drain excess fat.
- Stir in the marinara sauce, Italian seasoning, salt, and black pepper. Let it simmer for 5 minutes, then remove from heat.
Step 3: Prepare the Ricotta Mixture
- In a small bowl, mix the ricotta cheese, egg, and half of the Parmesan cheese. Set aside.
Step 4: Assemble the Muffin-Tin Lasagnas
- Place one lasagna noodle round at the bottom of each muffin cup.
- Add a spoonful of meat sauce, followed by a small scoop of ricotta mixture, then a sprinkle of mozzarella cheese.
- Repeat the layering process (noodle, sauce, ricotta, mozzarella) until the cups are filled.
- Finish with a final layer of mozzarella and Parmesan on top.
Step 5: Bake and Serve
- Bake for 15-20 minutes, or until the cheese is golden and bubbly.
- Let the mini lasagnas cool for 5 minutes before carefully removing them from the tin with a spoon or butter knife.
- Garnish with fresh basil, extra Parmesan, or red pepper flakes. Serve hot and enjoy!
Notes
- Want a crispier texture? Broil for the last 2 minutes for a golden, bubbly cheese topping.
- Make it vegetarian: Swap the meat for sautéed mushrooms, spinach, or lentils.
- Gluten-free option: Use gluten-free lasagna noodles or zucchini slices instead.
- Freezer-friendly: Store cooled lasagnas in an airtight container and freeze for up to 3 months. Reheat at 375°F (190°C) for 20 minutes.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 mini lasagnas
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg