Let’s be honest, some days the idea of making a full-blown lasagna feels like climbing a mountain. All that layering, the baking time, the cleanup… it’s a commitment. But the craving for that rich, cheesy, meaty goodness doesn’t just disappear.
What if you could get all that classic lasagna flavor packed into a perfect, portion-controlled little cup? That’s exactly what we’re doing today. These Beef Mince Lasagna Cups are the answer to your weeknight dinner prayers. They’re fun, ridiculously tasty, and so much easier to pull together than their giant casserole cousin.
They’ve become a staple in my house, especially when I need a meal that both kids and adults will devour without complaint. It’s a game-changer.
What You’ll Need
Here’s the simple shopping list to get you started. Nothing too fancy, just pure comfort food ingredients.
- Olive Oil: Just a tablespoon for cooking the beef.
- Brown Onion: One, finely chopped. It builds our flavor base.
- Garlic: Two cloves, minced. Because is it even a recipe without garlic?
- Beef Mince: 500g (about 1 lb) of lean ground beef works great.
- Marinara Sauce: A 700g (24 oz) jar of your favorite store-bought sauce.
- Italian Seasoning: One teaspoon of this dried herb blend is a must.
- Salt and Black Pepper: To taste.
- Lasagna Sheets: About 9-12 sheets, depending on the size.
- Ricotta Cheese: A 250g (1 cup) tub. It creates that creamy layer.
- Mozzarella Cheese: 2 cups, shredded and divided. For the ultimate cheese pull.
- Parmesan Cheese: Half a cup, grated, plus extra for sprinkling.
- Fresh Parsley: Two tablespoons, chopped, for a touch of freshness.
The Tools for the Job
You won’t need any highly specialized equipment. Just grab these kitchen basics and you’ll be ready to roll.
- Standard 12-cup Muffin Tin
- Large Pot (for boiling noodles)
- Large Skillet
- Mixing Bowl
- Cutting Board and Knife
- Measuring Cups and Spoons
- Colander
How to Make Beef Mince Lasagna Cups
Alright, let’s get down to business. Follow these steps and you’ll have perfect lasagna cups in no time.
Step 1: Preheat your oven to 190°C (375°F). Generously grease your 12-cup muffin tin with non-stick spray or olive oil. Don’t be shy here; it’s the key to getting them out clean.
Step 2: Bring a large pot of salted water to a boil. Cook the lasagna sheets according to package directions, but aim for al dente. Drain them and lay them flat on a baking sheet to prevent sticking.
Step 3: While the noodles cook, heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened, about 3-4 minutes. Toss in the minced garlic and cook for another minute until fragrant.
Step 4: Add the beef mince to the skillet. Break it up with a spoon and cook until it’s browned all over. Drain off any excess fat from the pan.
Step 5: Stir the marinara sauce, Italian seasoning, salt, and pepper into the cooked beef. Let it simmer for about 5-10 minutes so the flavors can meld together.
Step 6: In a separate mixing bowl, combine the ricotta cheese, 1 cup of the shredded mozzarella, the parmesan cheese, and the chopped fresh parsley. Mix it all together until it’s well combined.
Step 7: Now for the noodle prep. Cut the cooked lasagna sheets into shapes that will fit into your muffin cups. You can use a 3-inch round cookie cutter or simply cut them into squares. You’ll need two pieces per cup.
Step 8: Time to assemble! Press one piece of noodle into the bottom and up the sides of each muffin cup. Spoon in a layer of the cheese mixture, followed by a layer of the meat sauce.
Step 9: Place the second piece of noodle on top. Gently press it down. Top with another spoonful of meat sauce and a generous sprinkle of the remaining 1 cup of mozzarella cheese.
Step 10: Bake for 15-20 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown. Let the lasagna cups cool in the muffin tin for at least 10 minutes before carefully removing them. This helps them set. Garnish with a little extra parsley if you like.
Pro Tips
I’ve made these more times than I can count. Here are a few things I’ve learned along the way that make a real difference.
- Don’t Overcook the Noodles: Seriously, pull them from the water when they are still firm (al dente). They will continue to cook in the oven, and this prevents them from turning into mush.
- The “Resting” Period is Not Optional: I know it’s tempting to dig right in, but letting the cups rest in the tin for 10 minutes is crucial. It allows them to firm up, so they slide out in one beautiful piece instead of a messy pile.
- Use a Cookie Cutter for Noodles: For perfectly shaped cups, a round cookie cutter is your best friend. It creates neat little noodle bowls that are easy to fill and look fantastic. A drinking glass rim works in a pinch too.
- Season Every Layer: A little salt in your pasta water, proper seasoning in the meat sauce, and fresh herbs in the cheese mix. Building flavor at each stage makes the final product so much more delicious.
Substitutions and Variations
This recipe is incredibly flexible. Feel free to play around with the ingredients to suit your taste or what you have on hand.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Beef Mince | Ground turkey, chicken, or sausage | Sausage adds a ton of flavor. |
| Ricotta Cheese | Small curd cottage cheese | A classic, budget-friendly swap. |
| Lasagna Noodles | Wonton wrappers or zucchini slices | Wontons create a crispy cup. |
| Veggies | Add spinach, mushrooms, or zucchini | Chop them finely and add to the sauce. |
Dietary Swaps, Nutrition, and Pairings
Need to adjust for a specific diet? Or just curious about the numbers? Here’s a quick guide.
- Gluten-Free: This is an easy one. Just use your favorite brand of gluten-free lasagna sheets.
- Low-Carb / Keto: Ditch the pasta. Instead, use thinly sliced zucchini or eggplant rounds (lightly salted and patted dry) as your layers.
- Dairy-Free: The market for dairy-free cheese is great now. Use a plant-based ricotta, mozzarella, and parmesan substitute.
Estimated Nutritional Information
This is an approximation per lasagna cup. Actual values can vary based on the specific ingredients you use.
| Nutrient | Approximate Amount |
|---|---|
| Calories | 180-220 kcal |
| Protein | 12g |
| Carbohydrates | 15g |
| Fat | 8g |
Serving Suggestions
These cups are quite rich, so they pair best with something light and fresh. A simple green salad with a zesty vinaigrette is perfect. Some garlic bread or steamed green beans also work wonderfully on the side.
Make-Ahead and Storage Tips
These are fantastic for meal prep. You can prepare the meat sauce and the cheese filling up to 2 days in advance and store them in the fridge. You can even fully assemble the cups in the muffin tin, cover with plastic wrap, and refrigerate for up to 24 hours before baking.
For leftovers, store them in an airtight container in the refrigerator for up to 4 days. They reheat beautifully in the microwave, but for the best texture, pop them in an air fryer or oven at 175°C (350°F) for 5-10 minutes to get the edges slightly crispy again.
Frequently Asked Questions
Here are answers to a few questions that might pop up as you’re cooking.
Q1. Can I freeze these lasagna cups?
Ans: Yes, absolutely! Bake them first and let them cool completely. You can freeze them on a baking sheet before transferring them to a freezer bag. To reheat, bake from frozen at 175°C (350°F) for 20-25 minutes, or until heated through.
Q2. My lasagna cups fell apart when I took them out. What did I do wrong?
Ans: This usually happens for two reasons. You either didn’t grease the muffin tin well enough, or you didn’t let them rest long enough after baking. That 10-minute cooling period is when they set and firm up, making them strong enough to be removed.
Q3. Can I use no-boil lasagna sheets?
Ans: You can, but it can be tricky. They are harder to cut and shape into the muffin cups. If you do, you might need to add a little extra sauce to ensure they soften properly during baking.
Q4. How many lasagna cups does this recipe make?
Ans: This recipe is designed to perfectly fill a standard 12-cup muffin tin, so you will get exactly 12 lasagna cups.
Wrapping Up
There you have it. A fun, simple, and incredibly satisfying way to enjoy lasagna any night of the week. These little cups pack a huge flavor punch and are guaranteed to be a hit with everyone at your dinner table.
I really hope you give this recipe a try. It’s one of those meals that just makes you feel good. When you do make them, please come back and leave a comment below. I’d love to hear how they turned out for you or any fun variations you tried!
