Summer Lasagna Cupcakes - Healthy, quick and easy to make, these savory cupcakes are ready in only 20 mins and packed with fresh summer flavors! Recipe by The Petite Cook

Easy Italian Lasagna Cups

Course: Appetizer
Cuisine: Italian
Keyword: cupcakes, lasagna, pasta, vegetarian
Prep Time: 8 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 6
Author: The Petite Cook
A fun version of one of the most famous Italian recipes - These easy vegetarian Italian lasagna cups are ready in less than 30 minutes and perfect for a party!
Print Recipe

Ingredients

  • 6 lasagna sheets
  • 150 gr marinara sauce
  • 150 gr fresh ricotta cheese well drained
  • a bunch of fresh basil leaves
  • 1 mozzarella ball well drained and finely cubed
  • Extra-virgin olive oil
  • salt & pepper

Instructions

  • Pre-heat oven to 375F/180C. Lightly oil a 6-cup standard muffin tin or coat with nonstick spray.
  • In a large pot of boiling water, blanch each lasagna sheet for 2-3 min until slightly softened. Repeat with the remaining lasagna sheets.
  • Fit each lasagna sheet carefully into the cupcake mould, making sure not to break it.
  • In a small bowl, mix together the ricotta with the basil leaves, and season with salt and pepper to taste. Transfer the ricotta into a piping bag or use a spoon. Fill each lasagna cup with 1 tbsp of the ricotta filling.
  • Add 1-2 tbsp of marinara sauce in each lasagna cup to cover the ricotta mixture.
  • Top each lasagna cup with a small amount of cubed mozzarella.
  • Drizzle with a little olive oil and season with black pepper to taste.
  • Bake the lasagna cups for 10-12 minutes, or until the cheese has melted and the lasagna cups are cooked through and crispy golden brown.
  • Serve immediately, garnished with basil leaves. 

Video

Notes

Use a 6-cup muffin pan, alternatively for a mini version use a 12-cup muffin pan and cut each lasagna sheet in half.