Lasagne Soup-Free Pasta Cups (Print View)
Individual lasagne cups offer rich layers of meat, ricotta, and mozzarella in a handheld format.
# Components:
→ Pasta
01 - 6 no-boil lasagne sheets
→ Meat Sauce
02 - 9 ounces ground beef or turkey
03 - 1 tablespoon olive oil
04 - 1 small onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1 1/4 cups crushed tomatoes or tomato passata
07 - 1 tablespoon tomato paste
08 - 1 teaspoon dried oregano
09 - 1 teaspoon dried basil
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Cheese Filling
12 - 3/4 cup ricotta cheese
13 - 1 large egg
14 - 1/4 cup grated Parmesan cheese
15 - 1 tablespoon chopped fresh parsley
16 - Pinch salt
17 - Pinch black pepper
→ Topping
18 - 1 cup shredded mozzarella cheese
# Directions:
01 - Preheat oven to 375°F (190°C) and lightly grease a 6-cup muffin tin.
02 - Bring a large pot of salted water to a boil. Cook lasagne sheets for 3 to 4 minutes until pliable, then drain and set aside.
03 - Heat olive oil in a medium skillet over moderate heat. Sauté onion for 2 to 3 minutes until softened, then add garlic and cook for 1 minute. Stir in ground beef or turkey and cook until browned. Blend in tomato paste, crushed tomatoes, oregano, basil, salt, and pepper. Simmer 5 minutes until sauce is thickened. Remove skillet from heat.
04 - In a mixing bowl, blend ricotta cheese, egg, Parmesan, parsley, a pinch of salt, and pepper until creamy and combined.
05 - Cut each lasagne sheet in half. Arrange 2 overlapping halves in each muffin cup, pressing to fit and allowing edges to extend over the rim.
06 - Spoon half of the meat sauce into the prepared cups. Add a spoonful of cheese mixture to each, then top with remaining meat sauce. Sprinkle with mozzarella cheese.
07 - Bake the pasta cups for 20 to 25 minutes until cheese is bubbly and edges are golden. Remove from oven and let cool for 5 minutes before lifting out of tin.
08 - Serve warm, garnished with extra chopped parsley if preferred.
# Expert Advice:
01 -
- All the taste of lasagne, with none of the mess of soup.
- Perfectly portioned cups for easy serving.
02 -
- Contains common allergens: wheat (gluten), milk, egg. Always check cheese and pasta labels if sensitive.
- Can be made vegetarian by swapping beef for lentils.
03 -
- Let cups cool for 5 minutes before removing for neat servings.
- Use a slotted spoon for easy transferring of sauce and filling into pasta sheets.