Lasagna Cups

20 120 394
Ingredients Minutes Calories
Prep Cook Servings
1 h 1 h 12
Lasagna Cups
Health Highlights


2 tbsp Olive Oil, Extra Virgin
1/2 large Yellow onion (large)
227 gm Beef, ground (lean ground; cooked and drained)
1/2 medium pepper(s) Red bell pepper ( chopped)
1 small Zucchini (diced)
2 clove(s) Garlic (minced)
1 small can Tomato paste, canned (6 oz can)
1/2 can(s) (16 oz) Tomato sauce, canned (+1/2 can water to wash out can)
1 can(s) (16 oz) Diced tomatoes, canned
1 tbsp, leaves Basil, dried (dried)
1/2 tbsp Oregano, dried (dried)
1 leaf Bay leaf
1 dash Salt and pepper (to taste)
284 gm Cream cheese, light, herb and garlic (1 tub)
1/3 cup Parmesan cheese, grated
341 gm Mozzarella cheese (grated & divided)
1/3 cup Ricotta cheese
1/2 tsp Black pepper
1 large egg Egg
21 piece Lasagna noodle, dry (gluten-free)


  1. For the sauce- heat olive oil over medium heat and saute onions, pepper, zucchini and garlic until tender, 5 minutes. Stir in cooked ground beef and tomato paste until well incorporated. Stir in remaining ingredients and bring to simmer. Reduce heat to low and cook 30 minutes or so. {The longer it cooks, the better it will taste!} This will be very thick.
  2. For the cheese filling- stir all ingredients together excluding half of the grated mozzarella cheese. Set aside.
  3. For the pasta- Bring large pot of salted water to boil. Cook pasta sheets 2 minutes less than package directions and drain. Place pasta on greased baking sheet until you are ready for assembly.
  4. For assembly- Preheat oven to 350 degrees. Line 12 jumbo muffin tins with squares of parchment paper. If they don't stay in on their own, that's ok--the pasta will help with that. Line the edges of the muffin tins with 1 pasta sheet per cup. {Pasta sheet will overlap about 2 inches.} Spoon about 1/2 tablespoon of sauce into the bottom of each cup {#1}. Next cut 9 pasta sheets into quarters and press one of these pieces of pasta into the bottom on top of the sauce {#2}. Top pasta sheet with a generous tablespoon of sauce {#3} and then a generous tablespoon of cheese filling {#4}. Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles. Top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese. Bake for 25-30 minutes or until everything is hot and bubbly. Serve hot.

Nutrition Facts

Per Portion

Calories 394
Calories from fat 173
Calories from saturated fat 92
Total Fat 19.2 g
Saturated Fat 10.2 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 7.5 g
Cholesterol 72 mg
Sodium 584 mg
Potassium 630 mg
Total Carbohydrate 37 g
Dietary Fiber 3.3 g
Sugars 6.2 g
Protein 20.1 g

Dietary servings

Per Portion

Grain 1.3
Meat 0.2
Milk Alternative 0.6
Vegetables 0.9

Energy sources