Petite Lasagna Cups: Easy Beefy Bites for Any Occasion

Petite Lasagna Cups are about to revolutionize your approach to comfort food! Imagine, if you will, all the beloved layers of a classic, bubbling lasagna – the rich, slow-simmered tomato sauce, the creamy, herbed ricotta, the savory ground meat or vibrant vegetables, and perfectly tender pasta sheets – all nestled into adorable, individual servings. This ingenious twist on a timeless Italian masterpiece offers the same deep flavors and satisfying textures we adore, but with an unparalleled convenience that’s simply perfect for modern life.

Lasagna itself, a dish with centuries of history dating back to ancient Rome and perfected in the regions of Italy, carries with it a legacy of warmth, family gatherings, and hearty feasting. While the traditional large pan of lasagna is undeniably impressive, it often requires significant effort and can be daunting to portion out for individual plates.

Why People Fall in Love with These Petite Lasagna Cups

It’s simple: they deliver all the nostalgic comfort of a homemade Italian meal without the fuss. Each cup is a miniature explosion of flavor, easy to serve, delightful to eat, and perfect for entertaining, meal prepping, or simply treating yourself to a perfectly portioned plate of deliciousness. I promise you, once you try this accessible and utterly delectable version of a beloved classic, you’ll wonder how you ever managed without it!

Ingredients:

• For the Rich Bolognese Meat Sauce:

  • 2 tablespoons Olive Oil: Good quality extra virgin for sautéing.
  • 1 pound Ground Beef: I prefer 80/20 for flavor, but 85/15 or 90/10 works if you drain excess fat.
  • 1/2 pound Ground Italian Sausage: Mild or hot, depending on your preference for a little kick. Remove casings if using links.
  • 1 large Yellow Onion: Finely diced.
  • 3 cloves Garlic: Minced, please, not just smashed!
  • 1 large Carrot: Peeled and finely diced, adds sweetness and depth.
  • 2 stalks Celery: Finely diced, part of the classic Italian soffritto.
  • 1/2 cup Dry Red Wine: Something like a Merlot or Cabernet Sauvignon, for deglazing and complexity.
  • 1 (28-ounce) can Crushed Tomatoes: High-quality, preferably San Marzano for the best flavor.
  • 1 (15-ounce) can Tomato Sauce: To add more body to the sauce.
  • 1/2 cup Beef Broth: Or vegetable broth, for simmering.
  • 2 tablespoons Tomato Paste: For intense tomato flavor.
  • 1 teaspoon Dried Oregano: Essential for that Italian aroma.
  • 1/2 teaspoon Dried Basil: Complements the oregano beautifully.
  • 1/4 teaspoon Red Pepper Flakes (optional): If you like a subtle warmth.
  • Salt and Freshly Ground Black Pepper: To taste, generously.
  • 1 Bay Leaf: For an aromatic touch, remember to remove it before serving.
  • A small handful Fresh Parsley: Chopped, for garnish and fresh flavor.

• For the Velvety Béchamel Sauce:

  • 4 tablespoons Unsalted Butter: The base of our roux.
  • 4 tablespoons All-Purpose Flour: To create the roux and thicken the sauce.
  • 3 cups Whole Milk: Warmed slightly for best results, prevents lumps.
  • 1/4 teaspoon Ground Nutmeg: A secret weapon for béchamel, adds warmth and depth.
  • Salt and White Pepper: To taste; white pepper keeps the sauce pristine, but black is fine.

• For the Assembly & Cheese Layers:

  • 12 Lasagna Noodles: Oven-ready or regular, I prefer regular for better texture but oven-ready can save time.
  • 2 cups Ricotta Cheese: Whole milk ricotta for creaminess.
  • 1 cup Grated Parmesan Cheese: Divided, for mixing and topping.
  • 1 large Egg: To bind the ricotta mixture.
  • 1/2 cup Fresh Parsley: Finely chopped, for the ricotta.
  • 1/2 teaspoon Garlic Powder: Adds a gentle garlic note to the cheese mixture.
  • 1/4 teaspoon Salt: For the ricotta mixture.
  • 1/8 teaspoon Black Pepper: For the ricotta mixture.
  • 3 cups Shredded Mozzarella Cheese: Low-moisture, part-skim works well for melting.

For the Rich Bolognese Meat Sauce:

Making a truly exceptional Bolognese sauce is an act of love, and it’s the heart of these delightful Petite Lasagna Cups. Take your time with this step; it truly pays off in flavor.

1. First, grab a large, heavy-bottomed pot or Dutch oven. I find that a good quality pot distributes heat evenly, which is crucial for building complex flavors. Heat the 2 tablespoons of olive oil over medium-high heat until it shimmers slightly.
2. Add the ground beef and ground Italian sausage to the hot oil. Break up the meat with a spoon as it browns. My secret here is to let it get a really good, deep brown crust before stirring too much – that’s where incredible flavor, called the Maillard reaction, develops. You want those delicious browned bits at the bottom of the pan. Cook until no pink remains, about 8-10 minutes.
3. Once the meat is beautifully browned, carefully drain off any excess fat. I usually tilt the pot and spoon out the oil, leaving just enough to coat the bottom. You don’t want a greasy sauce, but a little fat carries flavor.
4. Now, it’s time for the aromatics! Reduce the heat to medium. Add the finely diced yellow onion, carrot, and celery (this trio is often called a soffritto, and it’s the aromatic base of so many Italian dishes). Sauté these vegetables gently, stirring occasionally, until they soften and the onion becomes translucent, which usually takes about 8-10 minutes. Don’t rush this step; sweet, tender vegetables are key.
5. Stir in the minced garlic and tomato paste. Cook for another 2 minutes, stirring constantly. Cooking the tomato paste briefly deepens its flavor and removes any raw taste. You’ll notice the color become a richer, deeper red.
6. Pour in the 1/2 cup of dry red wine. Use a wooden spoon to scrape up all those lovely browned bits from the bottom of the pot. This is called deglazing, and it adds immense depth of flavor to your sauce. Let the wine simmer until it has mostly evaporated, about 3-5 minutes. The alcohol cooks off, leaving behind a concentrated, rich taste.
7. Next, add the crushed tomatoes, tomato sauce, and beef broth. Stir in the dried oregano, dried basil, red pepper flakes (if using), and the bay leaf. Season generously with salt and freshly ground black pepper. Start with about 1 teaspoon of salt and 1/2 teaspoon of pepper, then adjust later.
8. Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pot partially (leaving a small gap for steam to escape), and let it simmer for at least 1.5 to 2 hours. If you have more time, let it go for 3-4 hours! The longer it simmers, the more the flavors meld and deepen, creating an incredibly rich and satisfying Bolognese. Stir occasionally to prevent sticking.
9. Once your sauce has simmered to perfection, remove the bay leaf. Taste and adjust seasoning as needed. You might find it needs a touch more salt or pepper, or even a tiny pinch of sugar if your tomatoes were very acidic. Stir in the fresh chopped parsley just before you’re ready to assemble your Petite Lasagna Cups. This Bolognese can be made a day or two in advance and stored in the refrigerator; its flavor often improves overnight!

For the Velvety Béchamel Sauce:

A classic béchamel sauce is essential for truly authentic lasagna, and it brings a beautiful creaminess to our Petite Lasagna Cups that ricotta alone can’t quite replicate. It’s surprisingly simple to make, just requiring a little attention.

1. In a medium saucepan, melt the 4 tablespoons of unsalted butter over medium heat. Don’t let it brown too much, just get it nice and liquid.
2. Once the butter is melted and foamy, sprinkle in the 4 tablespoons of all-purpose flour. Immediately whisk vigorously to combine it with the butter, creating a smooth paste known as a roux. Continue to cook the roux, whisking constantly, for about 1-2 minutes. This cooks out the raw flour taste and will slightly toast the flour, enhancing the flavor. It should be a pale blonde color.
3. Gradually, pour in the 3 cups of slightly warmed whole milk, a little at a time, whisking continuously to prevent lumps. I find it’s easiest to add about a cup at first, whisk until smooth, then add another, and so on. Warming the milk slightly helps it incorporate more smoothly and prevents shocking the roux, which can lead to lumps.
4. Once all the milk is incorporated, continue to whisk regularly as the sauce comes to a gentle simmer. It will begin to thicken as it heats. Keep whisking until the béchamel coats the back of a spoon thickly, about 5-8 minutes after adding the milk. You want it thick enough to cling, but still pourable.
5. Remove the béchamel from the heat. Stir in the 1/4 teaspoon of ground nutmeg, which is a traditional and wonderful addition, and season with salt and a pinch of white pepper. Taste and adjust. If you end up with any small lumps, don’t despair! You can press the sauce through a fine-mesh sieve or use an immersion blender for a truly silky-smooth finish. Cover the surface directly with plastic wrap to prevent a skin from forming if not using immediately.

Preparing the Lasagna Components:

With our sauces simmering and cooling, let’s get the other elements ready for our delightful Petite Lasagna Cups.

1. Cook the Lasagna Noodles: Bring a large pot of heavily salted water to a rolling boil. Add the 12 lasagna noodles and cook according to package directions until they are al dente – meaning they still have a slight bite. For traditional lasagna noodles, this is usually around 8-10 minutes. Do not overcook them; they will continue to cook in the oven.
2. Once cooked, immediately drain the noodles and rinse them under cold water to stop the cooking process and prevent them from sticking together. Lay them flat on parchment paper or a clean kitchen towel to cool slightly and prevent them from drying out too much.
3. Prepare the Noodle Squares: Once cooled enough to handle, use a sharp knife or kitchen scissors to cut each lasagna noodle into approximately four equal squares. You’re aiming for pieces that will fit nicely into the muffin tin cups and allow for layering. The exact size will depend on your muffin tin, but generally, about 3-inch by 3-inch squares are a good starting point. You’ll need about 48 squares in total for 12 cups with multiple layers.
4. Make the Ricotta Cheese Mixture: In a medium bowl, combine the 2 cups of ricotta cheese, 1/2 cup of grated Parmesan cheese, the large egg, 1/2 cup of fresh chopped parsley, 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Mix everything until well combined. This is your creamy, savory layer that adds so much richness to the Petite Lasagna Cups.
5. Prepare your remaining cheese: Ensure your shredded mozzarella cheese is ready to go, and the remaining 1/2 cup of grated Parmesan cheese is set aside for sprinkling.

Assembling Your Petite Lasagna Cups:

This is where the magic happens! Get ready to transform your delicious components into adorable, individual Petite Lasagna Cups. This process is fun and results in perfectly portioned delights.

1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Spray a 12-cup standard muffin tin generously with non-stick cooking spray, or lightly butter each cup. This is crucial for easy removal of your beautiful Petite Lasagna Cups later.
2. First Noodle Layer: Place one of your cut lasagna noodle squares into the bottom of each muffin cup. Gently press it down so it forms a base, extending up the sides a little if possible. It’s okay if it doesn’t perfectly cover every inch; the sauces will fill the gaps.
3. First Sauce Layer: Spoon about 1-2 tablespoons of the rich Bolognese meat sauce over the bottom noodle in each cup. Spread it evenly. This helps to anchor the next layer and infuses flavor from the very start of your Petite Lasagna Cups.
4. Ricotta Layer: Dollop about 1 tablespoon of the ricotta cheese mixture on top of the Bolognese sauce in each cup. Gently spread it out using the back of a spoon. You want an even layer here for that creamy texture in every bite.
5. Mozzarella Layer: Sprinkle a small amount (about 1 tablespoon) of the shredded mozzarella cheese over the ricotta layer. This will melt beautifully and add to the gooey goodness of your Petite Lasagna Cups.
6. Second Noodle Layer: Place another lasagna noodle square on top of the mozzarella cheese. Again, gently press it down.
7. Béchamel Layer: Spoon about 1 tablespoon of the velvety béchamel sauce over this second noodle. This is that wonderful, creamy layer that distinguishes a classic lasagna and truly elevates these individual Petite Lasagna Cups.
8. Repeat with Bolognese and Mozzarella: Follow with another spoonful of Bolognese sauce (about 1-2 tablespoons) and another sprinkle of mozzarella cheese (about 1 tablespoon).
9. Final Noodle and Topping: Place a third lasagna noodle square on top. Depending on the depth of your muffin tin, this might be the last noodle layer. If you have very deep cups and thin noodles, you might manage a fourth noodle. For most standard muffin tins, three noodle layers work perfectly for our Petite Lasagna Cups.
10. Top each cup with a final generous spoonful of Bolognese sauce, ensuring it covers the last noodle. Then, sprinkle a good amount of the remaining shredded mozzarella cheese and the reserved grated Parmesan cheese over the top of each cup. This will create a golden, bubbly crust when baked.

Baking the Petite Lasagna Cups:

The final step to perfection! Baking these little beauties transforms them into golden, bubbly, and irresistible Petite Lasagna Cups.

1. Carefully place the muffin tin filled with your assembled Petite Lasagna Cups onto a baking sheet. I always recommend this, especially with saucy dishes, to catch any potential drips and make transfer in and out of the oven easier.
2. Bake in the preheated oven for 20-25 minutes, or until the cheese on top is melted, bubbly, and has turned a lovely golden-brown color. The edges of the noodles should also be slightly crispy and golden. You want to see that beautiful melty, gooey cheese.
3. Once baked, carefully remove the muffin tin from the oven. This is important: Let the Petite Lasagna Cups rest in the muffin tin for at least 5-10 minutes. This resting period allows them to set up, making them much easier to remove from the cups without falling apart. The sauces will firm up slightly, and the layers will become more cohesive.

Serving Your Petite Lasagna Cups:

Now for the best part – enjoying your magnificent creation! These individual Petite Lasagna Cups are not only delicious but also incredibly charming for serving.

1. After the resting period, use a small, thin offset spatula or a butter knife to carefully loosen the edges of each lasagna cup from the muffin tin. Gently lift each one out and transfer it to a serving platter.
2. Garnish your Petite Lasagna Cups with a sprinkle of fresh chopped parsley or a few fresh basil leaves for a pop of color and fresh aroma.
3. Serve immediately as a delightful appetizer, a fun main course, or even as part of a brunch spread. They pair wonderfully with a simple green salad with a light vinaigrette, or some warm garlic bread to sop up any extra sauce. These are perfect for entertaining, potlucks, or just a fun family meal, offering all the joy of classic lasagna in a convenient, individual portion. Enjoy every delicious bite!

Conclusion:

Okay, my friends, we’ve journeyed through the steps of creating something truly special, something that I personally believe is going to become a staple in your culinary repertoire. We’re talking about a dish that takes all the comforting, layered goodness of a classic lasagna and transforms it into an adorable, manageable, and incredibly versatile form. These aren’t just any ordinary baked pasta; these are the fabulous Petite Lasagna Cups, and trust me when I say, they are an absolute game-changer.

Why These Are a Must-Try:

Why are they a must-try? Well, for starters, they eliminate the mess and fuss of serving traditional lasagna. No more uneven slices or crumbling layers! Each cup is a perfectly portioned bite of cheesy, saucy, meaty (or veggie!) heaven, designed for individual enjoyment. They’re fantastic for meal prepping, ensuring you have a delicious, homemade lunch ready to go throughout the week, saving you time and money. The individual portions also make them incredibly easy to freeze and reheat, retaining their incredible flavor and texture. Plus, let’s be honest, they look absolutely charming on any plate, instantly elevating a casual meal into something a bit more thoughtful and refined. I find myself reaching for this recipe again and again because it delivers maximum flavor with surprising ease, and the presentation alone is worth the minimal effort. It’s the kind of dish that truly impresses without requiring hours of labor, making you look like a culinary superstar. You’ll be amazed at how such a simple concept can deliver such profound satisfaction and culinary delight, making them an ideal choice for busy weeknights or relaxed weekend gatherings.

Serving Suggestions for Your Petite Lasagna Cups:

Now, let’s talk about how you can showcase these beauties. The versatility of these Petite Lasagna Cups is one of their strongest assets. For a sophisticated appetizer at your next gathering, arrange them on a platter with a sprinkle of fresh parsley and a side of marinara for dipping – they’re far less messy than traditional party foods and incredibly satisfying. Imagine your guests delighting in these individual, savory treats! If you’re planning them for a main course, they pair wonderfully with a crisp, simple green salad tossed in a light vinaigrette to balance the richness, or perhaps some crusty garlic bread to mop up any extra sauce. For a fun, family-friendly dinner, serve them alongside steamed broccoli or roasted carrots. They’re also an amazing addition to a brunch spread, offering a savory counterpoint to sweet pastries and fruit. I’ve even packed them in lunchboxes for a delightful midday meal that feels far more gourmet than your average sandwich. Their individual nature makes portion control a breeze, whether you’re serving a crowd or just enjoying a quiet meal at home, proving their adaptability in any culinary scenario.

Unleash Your Creativity: Variations to Explore:

The real magic, however, lies in how easily you can adapt this recipe to your own tastes and what you have on hand. Don’t feel limited by my suggestions! For a vibrant vegetarian twist, consider layering in sautéed spinach and mushrooms, or roasted bell peppers and zucchini instead of meat. You could even swap out the ricotta for a creamy blend of pureed butternut squash and sage for an autumn-inspired version. If you love heat, a pinch of red pepper flakes in your sauce will add a delightful kick. Experiment with different cheeses too! A layer of smoked mozzarella would introduce a wonderful depth of flavor, or some crumbled goat cheese could add a tangy surprise. For those who prefer different meats, ground chicken or Italian sausage (mild or spicy!) would work beautifully in place of ground beef. You can even try a béchamel sauce instead of, or in addition to, the marinara for an even richer, creamier experience. And for anyone following a gluten-free diet, simply swap in gluten-free lasagna noodles or even large zucchini slices for the pasta, adjusting baking time as needed. Consider adding fresh herbs like basil, oregano, or thyme directly into your layers for an added burst of aromatic flavor. The possibilities are truly endless, allowing you to make this recipe uniquely yours every time and proving that these delightful cups are a canvas for your culinary imagination.

So, there you have it. My heartfelt plea to you: please, please, give these incredible Petite Lasagna Cups a try! I am genuinely confident that you will fall in love with their convenience, their irresistible flavor, and their charming presentation. They’re a testament to how classic comfort food can be reinvented for modern living without sacrificing an ounce of deliciousness. Once you’ve created your own batch of these delightful treats, I would absolutely adore hearing about your experience. Did you add a unique twist? What did your family and friends think? Share your successes, your serving ideas, and even your funny kitchen anecdotes in the comments below. Snap a picture and tag me if you post it on social media – I genuinely love seeing your culinary adventures! Don’t let the idea of making lasagna intimidate you; this individual portion approach makes it accessible and enjoyable for everyone. Get ready to impress your taste buds and your loved ones with this truly exceptional recipe. Happy cooking, and I can’t wait to hear all about it!

Petite Lasagna Cups: Easy Beefy Bites for Any Occasion

Petite Lasagna Cups revolutionize comfort food by taking all the beloved layers of classic lasagna—rich tomato sauce, creamy herbed ricotta, savory ground meat, and tender pasta—and nestling them into adorable, individual servings. This ingenious twist offers the same deep flavors and satisfying textures but with unparalleled convenience. Ideal for entertaining, meal prepping, or treating yourself to perfectly portioned deliciousness, these cups are perfect for any occasion.

Prep Time
60 Minutes

Cook Time
145 Minutes

Total Time
205 Minutes

Servings
12 servings

Ingredients

• 2 tablespoons Olive Oil
• 1 pound Ground Beef
• 1/2 pound Extra Lean Ground Beef
• 1 large Yellow Onion, finely diced
• 3 cloves Garlic, minced
• 1 large Carrot, peeled and finely diced
• 2 stalks Celery, finely diced
• 1/2 cup Beef Broth
• 1 (28-ounce) can Crushed Tomatoes
• 1 (15-ounce) can Tomato Sauce
• 1/2 cup Beef Broth
• 2 tablespoons Tomato Paste
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Dried Basil
• 1/4 teaspoon Red Pepper Flakes (optional)
• Salt, to taste
• Freshly Ground Black Pepper, to taste
• 1 Bay Leaf
• Small handful Fresh Parsley, chopped
• 4 tablespoons Unsalted Butter
• 4 tablespoons All-Purpose Flour
• 3 cups Whole Milk, warmed
• 1/4 teaspoon Ground Nutmeg
• Salt, to taste
• White Pepper, to taste
• 12 Lasagna Noodles (regular or oven-ready)
• 2 cups Whole Milk Ricotta Cheese
• 1 cup Grated Parmesan Cheese, divided
• 1 large Egg
• 1/2 cup Fresh Parsley, finely chopped
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon Salt
• 1/8 teaspoon Black Pepper
• 3 cups Shredded Mozzarella Cheese (low-moisture, part-skim)

Instructions

1. Step 1
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2. Step 2
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3. Step 3
   {‘@type’: ‘HowToSection’, ‘name’: ‘Preparing the Lasagna Components’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Cook 12 lasagna noodles in heavily salted boiling water until al dente. Drain, rinse with cold water, and lay flat to cool.’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Once cooled, cut each lasagna noodle into approximately four equal squares (about 3×3 inches).’}, {‘@type’: ‘HowToStep’, ‘text’: ‘In a medium bowl, combine 2 cups ricotta cheese, 1/2 cup grated Parmesan cheese, 1 large egg, 1/2 cup fresh chopped parsley, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix until well combined.’}]}
4. Step 4
   {‘@type’: ‘HowToSection’, ‘name’: ‘Assembling Your Petite Lasagna Cups’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Preheat oven to 375°F (190°C). Generously spray a 12-cup standard muffin tin with non-stick cooking spray.’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Place one noodle square into the bottom of each muffin cup, gently pressing it down.’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Layer with 1-2 tablespoons Bolognese sauce, 1 tablespoon ricotta cheese mixture, and 1 tablespoon shredded mozzarella cheese.’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Place another noodle square on top. Spoon 1 tablespoon béchamel sauce, then another 1-2 tablespoons Bolognese sauce and 1 tablespoon mozzarella cheese.’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add a third noodle square. Top each cup with a final generous spoonful of Bolognese sauce, then sprinkle generously with the remaining shredded mozzarella cheese and the reserved 1/2 cup grated Parmesan cheese.’}]}
5. Step 5
   {‘@type’: ‘HowToSection’, ‘name’: ‘Baking and Serving the Petite Lasagna Cups’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Carefully place the muffin tin onto a baking sheet. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and golden-brown.’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Remove from oven and let the Petite Lasagna Cups rest in the muffin tin for 5-10 minutes to set up, making them easier to remove.’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Use a small spatula or knife to carefully loosen edges and transfer cups to a serving platter. Garnish with fresh chopped parsley or basil. Serve immediately.’}]}

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.