Every time John makes The Pioneer Woman’s lasagna (his go-to lasagna recipe), Lily gobbles up what we serve her and often asks for more. He makes a huge pan of it so there’s plenty of leftovers for quick Lily meals during the week.
Although Ree’s lasagna certainly is delicious, it’s not exactly the healthiest recipe out there. I wanted to make a lasagna using whole wheat noodles, low-sodium marinara sauce, and spinach to ensure Lily is getting whole grains and veggies without too much salt.
I also wanted to make individual portions so I could freeze them and easily defrost and reheat them as needed.
A quick google search for “lasagna cups” yields a ton of recipes; most of which call for wonton wrappers instead of lasagna noodles. Although the former are quick to prepare and easier to stuff into muffin cups, I wanted to stick with the traditional lasagna noodles.
Each cup is stuffed with a meat & spinach sauce, an herby ricotta mixture, and – of course – plenty of mozzarella cheese. The cups are baked to a bubbly & crispy perfection, and they pop right out of the muffin tin if you grease it beforehand.
One or two cups is the perfect serving size for a toddler, and Lily loves them!
| Name: | Individual Lasagna Cups |
|---|---|
| Cuisine: | Italian |
| Prep Time: | 25 minutes |
| Cooking Time: | 45 minutes |
| Total Time: | 70 minutes |
| Servings: | 12 |
| Yield: | 12 individual lasagna cups |
Ingredients
- 6 whole wheat lasagna noodles (make sure you buy the noodles that DO require boiling)
- 2 tsp extra virgin olive oil, plus more for oiling baking sheet and muffin tin
- 2 garlic cloves, minced
- 1/2 lb lean ground beef, preferably grass-fed
- Kosher salt, optional (I didn’t add any because the lasagna cups were for Lily)
- 1 cup low-sodium marinara sauce
- 2 handfuls baby spinach, preferably organic, chopped or whole
- 1 cup ricotta, part-skim or whole milk
- 1 egg, preferably organic, lightly whisked
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
- 1/4 tsp freshly ground black pepper
- 1 cup freshly grated low-moisture, part-skim or whole milk mozzarella cheese
Instructions
1. Preheat Your Oven:
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray and set it aside.
2. Cook the Lasagna Noodles:
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until they are al dente. Drain and set aside.
3. Prepare the Filling:
In a medium mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, 1/4 cup of grated Parmesan cheese, beaten egg, chopped basil, chopped parsley, salt, and black pepper. Mix well until all the ingredients are incorporated.
4. Make the Sauce:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become translucent and fragrant. Add the ground beef and cook until it’s browned and cooked through. Pour in the marinara sauce, season with salt and pepper, and let it simmer for 5-7 minutes.
5. Assemble the Lasagna Cups:
Take one cooked lasagna noodle and cut it in half widthwise. Place one half in the bottom of each muffin cup, allowing the ends to extend over the sides. Spoon a tablespoon of the ricotta mixture into each cup, followed by a spoonful of the meat sauce. Repeat this layering process one more time, finishing with a sprinkle of mozzarella cheese and Parmesan cheese on top.
6. Bake:
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
7. Serve:
Allow the lasagna cups to cool for a few minutes before carefully removing them from the muffin tin. Serve hot with a garnish of fresh basil or parsley.
These Individual Lasagna Cups are a fun twist on the classic dish and are sure to be a hit with family and friends. They’re not only delicious but also incredibly convenient for portion control. Enjoy your mini lasagna cups as a satisfying main course or as delightful appetizers at your next gathering. Buon appetito!
Nutrition per Serving
- Calories: 330 kcal
- Protein: 18g
- Carbohydrates: 22g
- Dietary Fiber: 2g
- Sugars: 4g
- Fat: 19g
- Saturated Fat: 10g
- Cholesterol: 90mg
- Sodium: 540mg
