Elevate your snacking experience with these Mini Lasagna Cups. Each bite-sized marvel features layers of perfectly seasoned meat, savory marinara and melted cheese nestled in a golden cup. These mini lasagna cups offer a delectable twist on the classic Italian favorite.
1 tbsp Olive oil
1 lb Ground beef
1 (8 oz) can Tomato sauce
3/4 cup Water
1 pkg Williams Meatloaf Seasoning
1 cup Ricotta cheese
1 cup Parmesan cheese, grated
1/4 cup Chopped fresh parsley, plus more for garnish
1 (16 oz) pkg Lasagna noodles, cooked and cut in half
1 large Egg, beaten
1 cup Shredded mozzarella cheese
Preheat oven to 350°F. Heat oil in a large skillet over medium-high heat. Add ground beef and cook until completely browned, about 8-10 minutes. Drain any excess oil.
Add tomato sauce and water and Williams Meatloaf Seasoning to the skillet and simmer until reduced by half, about 15 minutes.
Meanwhile, whisk together ricotta, Parmesan and parsley in a small bowl. Pat each lasagna noodle dry using paper towels. Press two halves of a lasagna noodle into the bottom of each cup of a 12-cup muffin tin so that they overlap, creating a cup. Brush each noodle cup with egg and bake 5 minutes.
Remove noodle cups from oven and layer each cup with 2 teaspoons of the ricotta mixture and 1 tablespoon of meat sauce. Top with remaining lasagna noodles, ricotta and meat sauce. Sprinkle each cup evenly with mozzarella cheese.
Bake until cheese is melted and bubbling, about 20-25 minutes. Top with additional parsley and serve.
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