Let’s talk about lasagna. But not the kind that takes two hours, a mountain of dishes, and a crisis of motivation halfway through layering. We’re talking lasagna cups. All the cozy, cheesy satisfaction you’re craving, tucked into a golden little muffin-size shell that fits perfectly in your hand (or your lunchbox). It’s lasagna, simplified and cuter. What’s not to like?
And here’s the thing—this recipe isn’t pretending to be a shortcut. It actually is one. These beef mince lasagna cups take just enough effort to feel like you’re cooking, but not so much that you’re questioning your life choices. Great for meal prep. Great for picky eaters. Great for that moment when you want to feel like a genius without pulling out your baking dish.
Let’s get into it.
What You’ll Need
Here’s everything you need for the base recipe, divided up so it’s easy to scan through while shopping or checking your pantry:
| Ingredient | Amount | Notes |
|---|---|---|
| Beef mince | 250g | Lean preferred, but not mandatory |
| Onion | 1 small | Finely chopped |
| Garlic | 2 cloves | Minced |
| Marinara sauce | 1 cup | Homemade or store-bought |
| Lasagna sheets | 12 | Cooked al dente, not mushy |
| Ricotta cheese | 1 cup | Full-fat if possible |
| Mozzarella cheese | 1 cup | Shredded |
| Parmesan cheese | ½ cup | Grated |
| Egg | 1 | Binds the ricotta mixture |
| Dried oregano | 1 tsp | |
| Dried basil | 1 tsp | |
| Salt and pepper | To taste | |
| Olive oil or cooking spray | As needed | For greasing the muffin tin |
Nothing too fancy here. No hidden specialty items. Just simple things doing good work.
Tools You’ll Need
- 12-cup muffin tin
- Large skillet
- Knife + cutting board
- Wooden spoon or spatula
- Mixing bowls
- Measuring cups + spoons
- Pastry brush (optional, but helpful if you’re using olive oil to grease)
How to Make Beef Mince Lasagna Cups
Here’s how to make it all come together without getting overwhelmed. Keep in mind that once you’ve done it once, you’ll fly through it next time.
Step 1: Preheat and Prep
Preheat your oven to 180°C (350°F). Lightly grease a 12-cup muffin tin with olive oil or cooking spray. You want to make sure the lasagna cups pop out easily once baked.
Step 2: Cook the Meat Sauce
In a large skillet over medium heat, add a drizzle of olive oil. Sauté the chopped onion until softened—about 3–4 minutes. Add in the minced garlic and cook for 30 seconds until fragrant.
Toss in the beef mince and break it apart with a spatula as it cooks. Once browned, pour in your marinara sauce. Season with oregano, basil, salt, and pepper. Let it simmer for 10 minutes so the flavors come together.
Set it aside while you prep the cheese layer.
Step 3: Make the Cheese Mixture
In a medium bowl, stir together ricotta, mozzarella, Parmesan, the egg, and a pinch of salt and pepper. This combo is what gives you that rich, creamy layer in every bite.
Step 4: Cut and Layer the Pasta
Cut your lasagna sheets into circles or squares to fit the muffin tin. You can use a round cookie cutter or just trim the edges with scissors or a knife. Slightly press the pasta into each muffin cup so it lines the base and sides like a mini bowl.
Spoon a layer of meat sauce into each cup. Then add a layer of the ricotta mixture. If you’ve got space in your muffin tin, repeat the layers—meat then cheese again.
Top with a bit of extra mozzarella and Parmesan.
Step 5: Bake
Bake for 20–25 minutes until the tops are golden, bubbly, and just slightly crisp at the edges. Let them cool in the tin for about 5 minutes before gently lifting them out with a spoon or butter knife.
Pro Tips
1. Don’t skip the resting time. If you try pulling them out too early, they might fall apart. A short rest helps them firm up perfectly.
2. Add spinach to the cheese layer. Just chop it finely and mix it in. It blends in effortlessly and adds a bit more nutritional value.
3. Use wonton wrappers in a pinch. They’re thinner, crispier, and save you from boiling lasagna sheets.
4. Double the batch. These freeze like a dream, and you’ll thank yourself later.
5. Grate your own cheese. Pre-shredded cheese has anti-caking agents that keep it from melting as well.
Substitutions and Variations
| Original | Swap Option | Why |
|---|---|---|
| Beef mince | Chicken or turkey mince | Leaner, lighter taste |
| Ricotta cheese | Cottage cheese | Higher protein, less fat |
| Marinara sauce | Tomato passata + seasoning | More control over flavor + salt |
| Lasagna sheets | Wonton wrappers or no-boil sheets | Speed and texture variation |
| Mozzarella | Vegan mozzarella | For a dairy-free version |
Want to make this vegetarian? Easy. Sauté mushrooms, zucchini, or lentils instead of beef. It still holds up beautifully.
Make-Ahead Tips
- Assemble the cups, cover, and refrigerate for up to 24 hours before baking.
- Freeze unbaked cups in the muffin tin. Once solid, pop them out and store in a zip bag. Bake from frozen, adding an extra 5–7 minutes.
- You can also bake them fully, cool them, and reheat as needed.
Leftovers & Storage
These keep really well and make ideal next-day lunches.
| Storage Method | Time | Reheat Tip |
|---|---|---|
| Fridge (airtight) | Up to 3 days | Microwave or bake at 160°C for 10 mins |
| Freezer (wrapped well) | Up to 1 month | Bake from frozen at 180°C for 25–30 mins |
Pro tip: wrap each cup in foil individually if freezing. That way you can grab just one or two at a time.
Nutrition Breakdown (Per Cup, Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 180–220 |
| Protein | 14g |
| Carbs | 12g |
| Fat | 11g |
| Fiber | 1g |
| Sugars | 2g |
| Sodium | 290mg |
This varies a bit depending on the sauce and cheese you use, but it’s a solid balance of protein, fat, and carbs.
Pairing Suggestions
Serve your lasagna cups with:
- A crisp green salad with lemon vinaigrette
- Garlic bread or roasted vegetables
- A light soup like tomato basil or minestrone
If you’re meal-prepping, they pair well with a side of quinoa, rice, or simple steamed greens.
FAQ
Can I use gluten-free lasagna sheets?
Yes! Just make sure they’re sturdy enough to hold up in muffin cups. Some GF brands get too soft.
Can I reheat these in the microwave?
Totally. Microwave on medium for 60–90 seconds. Use a damp paper towel to keep them from drying out.
Can I skip the egg in the cheese mixture?
You can, but it helps the cheese layer hold together. If skipping, chill the ricotta mix first for better texture.
Do I need to pre-cook the lasagna sheets?
Yes. You want them al dente so they fold into the cups but still hold shape. No-boil sheets tend to snap when pressed.
Are these kid-friendly?
Yes, and they’re great for sneaking in veggies too. Just finely chop and mix into the sauce.
Wrap Up
Beef mince lasagna cups are the kind of meal that makes people pause mid-bite and say, “Wait. Why is this so good?” They’re simple, satisfying, and just the right amount of creative to make you feel like you pulled off something smart in the kitchen. Whether you’re feeding your family, your friends, or your freezer, these are worth making again (and again).
Try it. Tweak it. Make it yours. And when you do, leave a comment and tell me how it turned out—or what twist you added. I always love hearing what you come up with.
