Name: Baked Lasagna Cups
Prep time: 21 min
Cook time: 30 min
Total time: 51 min
Yield: 4
Ingredients: 250 g of Lasagna Sheets; 200 g of Mozzarella; Parmesan Cheese; 200 g of Ground Beef; 200 g of Ground Pork; 400 g of Crushed Tomatoes; 1 Celery; 1 Carrot; 1 Onion; 1 clove of Garlic; 2 leaves of Bay Leaves; Mezza glass of Red Wine; 1 teaspoon of Tomato Paste; Table Salt; Extra Virgin Olive Oil; 200 g of Spinach; 125 g of Ricotta Cheese; Parmesan Cheese; Table Salt; Black Pepper; 300 ml of Milk; 30 g of Butter; 30 g of All Purpose Flour; Table Salt; Nutmeg

Baked Lasagna Cups are delicious Single-Serving Mini Lasagnas perfect for serving a very tasty first course (in Italy, the pasta course) finger-food style, and also great as a snack for a special aperitivo.

This Baked Lasagna Cups Recipe is a truly special one, ideal if you are looking for a first course that draws on tradition but focuses on innovation and on surprising your guests. In this recipe we’ll show you how to make Baked Lasagna Cups with Ragù but, if you like, you can make Baked Lasagna Cups with whatever filling you prefer, such as Spinach and Ricotta or Mushrooms and Taleggio.

To make Lasagna Cups, it’s important to use thin lasagna sheets and to blanch them for a few seconds in hot water so you can give them the classic cup shape. This step is necessary even if you are using homemade fresh pasta.

One of the special things about this recipe is that you can make it well in advance and bake it only at the last minute since, given their size, they won’t take long, and above all you can also cook them in the air fryer to make perfect, tasty Air Fryer Lasagna Cups.

Method

To make the Baked Lasagna Cups, start with the Meat Ragù: finely chop the celery, carrot and onion, then sauté them in a pan with a drizzle of oil and a clove of garlic. Then add the ground meat and brown it well over high heat.

Deglaze with the red wine and, once the alcohol has evaporated, add the tomato paste, stir well and then add the crushed tomatoes. Season with salt and pepper, stir and add a few bay leaves. Cover and cook over low heat.

While the ragù cooks, move on to the spinach filling: cook the spinach in a pan with a drizzle of olive oil, a pinch of salt and a grind of pepper until tender. Once it’s ready, squeeze it well to remove the cooking water, chop it with a knife and put it in a bowl with the ricotta, the grated cheese and a pinch of salt and pepper, then mix everything together well.

When the ragù is ready (it should be thick and not too runny), start making the Béchamel by following our recipe here.

Now take the fresh lasagna sheets and, using a round cutter 12 cm (about 5 inches) in diameter, cut a disk of pasta from each one. Dip one disk at a time into plenty of hot water for a few seconds, drain it and place it on a clean kitchen towel. Repeat with all the disks. Take the aluminum baking cups, butter them well and then place a disk of pasta inside each one.

Now place a spoonful of béchamel in the center, then one or two spoonfuls of meat ragù.

Then add a sprinkle of grated cheese and a little diced mozzarella, then more béchamel, and finish with a little more grated cheese.

Now make the ricotta and spinach version, proceeding as above but replacing the ragù with the ricotta and spinach cream you made earlier.

Now place the baking cups on a baking sheet and bake in a conventional oven at 180 °C (350 °F) for about 20 minutes, or until they are nicely golden and cooked through. Alternatively, cook the baking cups in the air fryer basket at 170 °C (340 °F) for about 12-15 minutes.

Once they are ready, take them out of the oven, remove them from the baking cups and serve the Baked Lasagna Cups piping hot with a generous grating of Grana Padano or Parmigiano Reggiano. Finally, remember to download our App with exclusive content and fewer ads!

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Baked Lasagna Cups

Ingredients for 4 people

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