How to Make Lasagna Cups
How to Make Lasagna Cups
This is the perfect solution for anyone who loves lasagna, but dreads the amount of time it takes to make it. These lasagna cups taste as great as lasagna and take very little time to make. Kids love them as an after school snack, and they make great appetizers, too.
Prep time: 25 minutes
Cook time: 10 minutes
- 1/2 lb/225g lean ground beef
- 1 small onion, peeled and chopped
- 3 garlic cloves, peeled and minced
- 1 cup thick tomato sauce
- 1 large egg, beaten
- 1/2 cup ricotta cheese
- 2 tsp oregano
- 1 10 oz/285g can refrigerated biscuit dough (this is “scone” dough in British and Australian terminology––you might need to make the dough from scratch if it’s not sold refrigerated)
- 3/4 cup mozzarella cheese, shredded
- Preheat the oven to 375°F, 190°C. Lightly grease the muffin pans (18 muffin cup size).
- In a large skillet, stir together the ground beef, onion and garlic over medium-high heat. Cook the beef until it is no longer pink.
- Place a colander in the kitchen sink. Pour the beef mixture into the colander to allow the grease to drain.
- Return the beef to the skillet. Add the tomato sauce and thoroughly combine it with the meat. Then remove the skillet from the heat.
- Mix the egg, oregano and ricotta cheese in a small bowl and set it aside.
- Open the can of biscuits. Separate each uncooked biscuit by gently pulling them apart.
- Cut each biscuit in half. Press the biscuit halves on the bottom and up the sides of each muffin cup.
- Spoon the ground beef mixture into the 18 biscuit-lined cups.
- Top each biscuit cup with the egg and ricotta cheese mixture. Sprinkle the mozzarella cheese over each cup.
- Place the muffin pan into the preheated oven. Bake the cups for 18 to 20 minutes.
- Remove when cooked. Serve the lasagna cups while they’re still hot.
- You can also use mini lasagna noodles to form the lasagna cups instead of biscuit dough. Pre-boil the noodles very briefly so that they are pliable enough to line the muffin cups.
- Cottage cheese can be substituted for the ricotta cheese.
- The lasagna cups will be crispy on top if you form the biscuit dough so that it extends about 1/8” (3mm) above the meat and cheese mixture.
- This recipe will yield 18 cups if you use regular muffin pans, but only 12 cups if you use jumbo muffin pans.
- Make a double batch and freeze half of them. You can reheat them individually in the microwave for a quick, hearty snack.
- For a vegetarian version, use chopped mixed vegetables rather than beef. Cook gently before adding.
- If you use lasagna noodles instead of biscuit dough, keep in mind that you will not bake these as long as you would a large pan of lasagna.
Edit Things You’ll Need
- Large skillet
- Mixing spoon
- Muffin tin(s)
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