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Easy Italian Lasagna Cups

Course: Appetizer
Cuisine: Italian
Prep Time: 8 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 6
Calories: 165kcal
Author: Andrea Soranidis
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!
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Ingredients

  • 6 lasagna sheets
  • 150 g marinara sauce
  • 150 g 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 tablespoon of the ricotta filling.
  • Add 1-2 tablespoon 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.

Nutrition

Calories: 165kcal | Carbohydrates: 23g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 144mg | Potassium: 163mg | Fiber: 1g | Sugar: 2g | Vitamin A: 220IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 1mg