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Crispy Muffin Tin Lasagna Cups

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These crispy muffin tin lasagna cups offer a quick, easy, and portable twist on traditional lasagna with cheesy layers and perfectly crispy edges. Ideal for weeknight dinners, parties, or lunchboxes.

Ingredients

Scale
  • Lasagna noodles (regular or no-boil, broken into smaller pieces to fit cups)
  • Olive oil (for brushing the muffin tin)
  • 1 cup ricotta cheese (smooth and creamy, small-curd preferred)
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1 pound ground beef or Italian sausage, cooked and drained (optional, can substitute mushrooms for vegetarian)
  • 1 1/2 cups marinara sauce (homemade or store-bought)
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning (blend of herbs like oregano and basil)
  • Salt and pepper to taste
  • Fresh basil or parsley, chopped (optional for garnish)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly brush each cup of a 12-cup muffin tin with olive oil.
  2. Bring a large pot of salted water to a boil. Break lasagna noodles into thirds and cook until al dente, about 6-7 minutes. Drain and set aside to cool slightly.
  3. In a skillet over medium heat, sauté minced garlic in a tablespoon of olive oil until fragrant, about 1 minute. Add ground beef or Italian sausage, season with salt, pepper, and Italian seasoning. Cook until browned and cooked through, about 8-10 minutes. Drain excess fat and stir in marinara sauce. Simmer for 5 minutes.
  4. In a bowl, combine ricotta cheese with half of the grated parmesan. Season lightly with salt and pepper and stir well.
  5. Assemble the cups by placing a piece of lasagna noodle in the bottom of each muffin cup, pressing it against the sides to form a cup. Add a spoonful of meat sauce, a dollop of ricotta mixture, a sprinkle of shredded mozzarella, and repeat layering until cups are about 3/4 full. Top with extra mozzarella and parmesan.
  6. Place the muffin tin on a baking sheet and bake for 20-25 minutes until cheese is bubbly and edges are golden brown and crispy.
  7. Let the lasagna cups rest for 5 minutes before carefully removing with a spatula or butter knife. Garnish with chopped fresh basil or parsley if desired.

Notes

Brush muffin tin cups generously with olive oil to ensure crispy edges and prevent sticking. Break noodles into small pieces to fit snugly without bunching. Drain excess fat from meat to avoid soggy cups. For extra crispy tops, brush with olive oil before baking. Avoid overcrowding the oven for even crisping. Can be air-fried at 350°F for 12-15 minutes as an alternative cooking method.

Nutrition

Keywords: lasagna, muffin tin lasagna, crispy lasagna cups, easy dinner, cheesy lasagna, Italian comfort food, party appetizer, weeknight meal

Find it online: https://tempotaste.com/crispy-muffin-tin-lasagna-cups-recipe-easy-cheesy-layered-dinner-idea/