Description
Mini lasagna cups are a fun and easy twist on traditional lasagna. Perfect for meal prep, these bite-sized portions are freezer-friendly and quick to reheat.
Ingredients
Scale
- 12 lasagna noodles
- 1 lb ground beef
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
- 1 egg
- 2 cups marinara sauce
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F. Cook lasagna noodles until al dente, then cut into squares.
- Brown ground beef in a pan. Drain excess fat.
- Mix ricotta, egg, Parmesan, garlic powder, oregano, salt, and pepper in a bowl.
- Press noodle squares into muffin tin cups to form a base.
- Layer beef, ricotta mix, and mozzarella in each cup. Repeat layers.
- Bake for 15-20 minutes until cheese melts and edges brown.
- Let cool, then freeze in an airtight container.
Notes
- Use no-boil lasagna sheets for quicker prep.
- Substitute ground turkey for a lighter option.
- Thaw overnight before reheating in the oven or microwave.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 4.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 50mg
Keywords: mini lasagna, freezer meal, bite-sized lasagna, meal prep