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Mini Lasagna Cups are the perfect appetizer addition to your parties, or even just a new easy way to put together lasagna for dinner! So delicious, and so much fun!

A Mini Lasagna Cup cut in half, layered with cheese, sausage, sauce and noodles, topped with chopped fresh parsley

I know how much you guys have loved my lasagna recipes.  You have raved over my Lasagna Stuffed Chicken and every day I’m getting new reviews of my Most Amazing Lasagna with people swearing they will never use another recipe again. Seeing as how much ya’ll have loved my lasagna recipes, I thought this recipe would fit right in.

These mini lasagna cups are way too much fun. They even have layers of deliciousness. They are pretty easy to put together too and require just a handful of ingredients. A lot easier to make and a lot more simple than a whole lasagna, but still the same great flavor. In fact, my son couldn’t get enough of these and said they were better than my regular lasagna.

Mini Lasagna Cups baked in a muffin tin

I’ve chosen to make my lasagna cups using lasagna pasta sheets. If you need a fast, more simple option, you can always use wonton wrappers. Just slide one in the bottom and layer on meat sauce, cheese, and more meat sauce. You won’t get the same clean layers, but it would save you a few minutes. I still recommend spending the extra time to make the layers.

This recipe calls for ground Italian sausage. If you don’t eat pork, or need to stay away from sausage for other reasons, you can always use ground beef in the same amount. I recommend using a lean ground beef like 93/7 to cut down on the grease.

PRO TIP: Freshly shredded cheese melts a lot better than the pre-shredded bagged stuff you get in the grocery store. Why? Chemicals are added in with the pre-shredded cheese to keep it from clumping and sticking together as well as to prevent mold. These chemicals interfere with melting. For best results, always use freshly shredded or grated cheese in recipes, particularly ones that involve melting.

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

A Mini Lasagna Cup cut in half-layered with cheese, sausage, sauce and noodles, topped with chopped fresh parsley
Mini Lasagna Cups are the perfect appetizer addition to your parties, or even just a new easy way to put together lasagna for dinner! So delicious, and so much fun!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
  • 1 package lasagna noodles
  • 1/2 pound ground Italian sausage
  • 3 cloves minced garlic
  • 1 15 oz can tomato sauce
  • 1 6 oz can tomato paste
  • 2 teaspoons Italian seasoning
  • 1 teaspoons salt divided
  • 15 ounces whole milk ricotta cheese
  • 1/4 teaspoon black pepper
  • 1 cup shredded mozzarella cheese
  • Preheat oven to 350 degrees and lightly grease a standard size muffin tin. Cook lasagna noodles according to package directions. Cut 6 of them in half, lengthwise. Use a small cookie cutter to cut out 36 small circles from the remaining pasta.
  • In a large skillet, cook ground sausage until cooked through, and no longer pink, about 5 to 7 minutes. Add in garlic, tomato sauce, tomato paste, Italian seasoning, and 1/2 teaspoon salt. Bring to a simmer, then remove from heat.
  • In a medium size mixing bowl, stir together ricotta cheese, remaining 1/2 teaspoon salt, and pepper.
  • Line the bottom of each muffin cup with 1 of the cut out pasta circles. Curl each of the long strips into a ring to line the sides of each cup. Spoon about 1 tablespoon of sauce into the bottom of each muffin cup. Top with another layer of pasta circles and 1 tablespoon of ricotta mixture. Place remaining pasta circles on and another 1 tablespoon of meat sauce. Sprinkle mozzarella cheese on top.
  • Bake in the preheated oven for 12-15 minutes, until cheese is melted and bubbling and slightly browned. Serve hot.


Calories: 165kcal | Carbohydrates: 3g | Protein: 9g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 39mg | Sodium: 421mg | Potassium: 104mg | Vitamin A: 225IU | Vitamin C: 0.6mg | Calcium: 131mg | Iron: 0.6mg
Course: Main Course, Main Dish
Cuisine: American, Italian
Keyword: Lasagna Cups
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Linda Cook
July 6, 2020 3:41 pm

5 stars
I just made these today. They are now in my oven. Cant wait for dinner. Thank you. Linda Cook

kim delmotte
June 30, 2020 1:58 pm

5 stars
can you freezze these

October 31, 2020 7:26 pm

3 stars
Yummy, but takes just as much time as regular lasagna once you factor in all of the cutting of pasta circles and assembly. The cut pasta circles dry out very quickly. I recommend holding them in a hot water bath with a bit of oil to keep them from sticking). The sides also get very sticky. Best to stick with her full lasagna recipe

January 7, 2021 5:02 pm

Was very good for two people for dinner,but didn’t know how to get it out of the pan without spoiling the appearance

Lisa B.
December 20, 2020 6:52 am

5 stars
This recipe is so good. And if you don’t have a cookie cutter the size of the muffin cups… the small tomato paste can is the perfect size!

Lynne Kamke
January 8, 2021 5:33 pm
Reply to  Lisa B.

I used a wine glass

Fran Gallagher
September 3, 2020 2:50 am

5 stars
Looks delicious l can’t wait to make it.

August 6, 2020 4:21 pm

It sounds perfectly delicious but my husband only eats chicken or turkey Unfortunately NO other meats UGH! I was wondering which would be better to use the ground chicken or the ground turkey for the better flavor? Also poultry tends to be drier since it has to be fully cooked til white! He’s so difficult to cook for since I’m so limited! He’s not even a big fan of ricotta cheese! So when I use to make my baked ziti I never put alot in & put alot more grated cheese, marinara sauce & mozzarella. He won’t even eat a… Read more »

Todd Glismann
September 1, 2020 2:38 pm
Reply to  Tara

Make it with Turkey Burger.

Stephanie Stephenson
September 4, 2020 6:59 pm
Reply to  Tara

Hello Tara,
I use Italian ground turkey in many recipes and it is always great! I will be making this recipe with it this weekend.

Pat kennrdy
May 14, 2020 11:31 pm

5 stars
Love your blog post

December 29, 2019 1:28 pm

5 stars
Easy. Good recipe. Proportions spot on. Thanks!!

December 27, 2019 4:31 am

5 stars
I’ve been wanting some lasagna …and this is the day..
Just need a salad and garlic bread…thank you!!!

Yogita Mehta
June 24, 2019 2:29 am

Hi! this sounds like a great recipe. I plan to use it for a party. Would you know the cooking time if I were to double to triple the batch. Can they be cooked at the same time? If yes, how long should I cook for and at what temp?

January 24, 2019 2:43 am

Do you know how much the ingredients cost you for a pan of these? I was thinking about making them for an event. Thanks

December 29, 2018 4:33 pm

Are you sure about the carb count? This is a great low carb recipe. Can you double check?
I am looking forward to trying this. Thank you!

December 20, 2017 7:46 am

If I were to freeze these is it better to cook them and then freeze them or freeze them in the tray uncooked?

August 20, 2018 12:27 pm
Reply to  Ashley

5 stars
I have cooked them, let them cool, individually wrapped them, and put them in a ziplock freezer bag in the freezer. When I’m ready to eat them I just take them out of the freezer and pop them in the microwave for a few seconds and they’re good to go. They are perfect for school lunches!

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