Mini Lasagna Cupcakes

Name: Mini Lasagna Cupcakes
Prep time: 30 min
Cook time: 2 h 40 min
Total time: 3 h 10 min
Yield: 8
Ingredients: 500 g of Lasagna Sheets; 400 ml of Bechamel Sauce; 60 g of Parmesan Cheese; 250 g of Ground Beef; 250 g of Ground Pork; 350 g of Whole Tomatoes; Mezza of Onion; 1 Carrots; Mezza stalk of Celery; 1 leaf of Bay Leaves; Mezza glass of White Wine; 2 tablespoons of Extra Virgin Olive Oil; Salt

You've never seen lasagna like this: the classic flavor everyone loves in a brand-new format! Wow everyone with these Mini Lasagna Cupcakes.

Difficulty Medium
Preparation 30 minutes
Cooking 2 hours and40 minutes
Servings for 8 people

No proper Italian Christmas Lunch is complete without Baked Lasagna… but if you want to surprise everyone and serve something different, Mini Lasagna Cupcakes are what you’re looking for. Also perfect for buffet lunches, these lasagnas made in a Muffin Pan are a real novelty.

The ingredients are the classic ones from the Lasagna Recipe, the only difference being that instead of building layers you create a crisp outer shell to hold the filling. So get your Lasagna Sheets, some Béchamel Sauce and the classic Meat Ragù ready and head to the stove.

Other special Lasagna Recipes, perfect for big occasions, include Pumpkin Lasagna and Soy Ragù Lasagna, perfect if you have vegetarian guests. Alternatively, choose one of our 25 Best Lasagna Recipes: you’re sure to find the one for you!

Ingredients for 8 people

500 g of Lasagna Sheets fresh
400 ml of Bechamel Sauce
60 g of Parmesan Cheese
For the ragù:
250 g of Ground Beef
250 g of Ground Pork
350 g of Whole Tomatoes
1/2 of Onion
1 Carrots
1/2 stalk of Celery
1 leaf of Bay Leaves
1/2 glass of White Wine
2 tablespoons of Extra Virgin Olive Oil
Salt to taste

Copy Ingredients List

Open in App

Method

To make the Mini Lasagna Cupcakes, start with the ragù. Peel the onion and the carrot and chop them finely together with the celery. Sauté the chopped vegetables in a skillet with the oil and, once they have softened, add the meat.
Brown the ground meat until it is evenly colored, stirring often so it doesn’t burn, then deglaze with the white wine.
When you can no longer smell alcohol rising from the skillet, add the peeled tomatoes, crushed with a fork, the bay leaf and a pinch of salt. Let the ragù cook over low heat for a couple of hours, adding a glass of water if it gets too dry.
Once the meat ragù is ready, all that’s left is to assemble the dish. With a round cutter two centimeters (3/4 inch) larger in diameter than the cups of your muffin pan, cut out rounds from the egg pasta. You will need 16 in total.
Place a first layer of lasagna in the cups, pressing it well onto the bottom, add a teaspoon of béchamel and cover with the second layer of lasagna.
Now that you have made a sturdy enough shell, spoon in a teaspoon of béchamel and a tablespoon of sauce, and cover with more béchamel. Sprinkle with Parmigiano and repeat with the other mini cupcakes.
Bake the Mini Lasagna Cupcakes at 180 °C (350 °F) for 20 minutes. If the pasta starts to dry out or brown too much, cover the pan with a sheet of aluminum foil. Serve your mini lasagnas piping hot. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

To make a vegetarian version of these Mini Lasagna Cupcakes, replace the meat ragù in the recipe with Soy Ragù.

Tips

You can make the Mini Lasagna Cupcakes up to a day ahead and keep them in the fridge until shortly before sitting down to eat. By baking them at the last minute, you will have plenty of time to enjoy your guests’ company.

Storage

Mini Lasagna Cupcakes keep in the fridge for 2-3 days, well covered with plastic wrap. Reheat them in the oven or in the microwave.