Mini Lasagnas bring all the comfort and satisfaction of traditional lasagna in perfectly portioned individual servings that are both adorable and practical. These delightful single-serving lasagnas layer tender pasta sheets with rich meat sauce, creamy ricotta mixture, and melted mozzarella cheese, creating all the flavors you love about classic lasagna in a convenient personal-sized format. The beauty of mini lasagnas lies in their versatility and convenience – they’re perfect for portion control, entertaining guests with individual servings, meal prep for busy weeks, or simply when you want the luxury of having your own personal lasagna. Each mini lasagna is a complete, satisfying meal that captures the essence of this beloved Italian dish while offering the convenience of individual portions that heat evenly and serve beautifully. Whether you’re hosting a dinner party or preparing make-ahead meals for the family, these mini lasagnas deliver maximum comfort in a charming, manageable size.
Serves: 12 individual mini lasagnas
Total Time: 1 hour 30 minutes
Prep Time: 45 minutes
Cook Time: 45 minutes
Ingredients
For the Meat Sauce:
- 1 pound ground beef or Italian sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (24 oz) marinara sauce
- 1 can (6 oz) tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup red wine (optional)
For the Cheese Mixture:
- 15 oz ricotta cheese
- 1 large egg
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
For Assembly:
- 12 lasagna noodles, cooked according to package directions
- 3 cups shredded mozzarella cheese
- 1/2 cup additional Parmesan cheese for topping
- Cooking spray
- Fresh basil leaves for garnish
Equipment Needed
- 12-cup muffin tin (regular or jumbo size)
- Large skillet
- Large pot for cooking pasta
- Mixing bowls
- Colander
- Measuring cups and spoons
- Small spoon for assembly
Instructions
Prepare the Muffin Tin
Preheat your oven to 375°F. Generously spray a 12-cup muffin tin with cooking spray, making sure to coat the sides well to prevent sticking.
Make the Meat Sauce
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Finish the Sauce
Add the marinara sauce, tomato paste, oregano, basil, salt, pepper, and red wine if using. Simmer for 10-15 minutes until the sauce thickens slightly. Taste and adjust seasoning as needed. Set aside to cool slightly.
Prepare the Cheese Mixture
In a mixing bowl, combine the ricotta cheese, egg, chopped parsley, chopped basil, salt, pepper, and Parmesan cheese. Mix well until smooth and evenly combined. The mixture should be creamy and well-seasoned.
Cook the Pasta
Cook the lasagna noodles according to package directions until al dente. Drain well and lay flat on a clean kitchen towel to prevent sticking. Cut each noodle in half crosswise to create 24 shorter pieces that will fit better in the muffin cups.
Start Layering
Place one piece of cooked lasagna noodle in the bottom of each muffin cup, pressing gently to fit. The noodle should line the bottom and come up the sides slightly.
Add First Layer
Spoon about 1 tablespoon of the meat sauce over each noodle piece, followed by about 1 tablespoon of the ricotta mixture, and then a sprinkle of mozzarella cheese.
Second Layer
Add another piece of lasagna noodle on top of the first layer in each cup, pressing gently. Repeat with another layer of meat sauce, ricotta mixture, and mozzarella cheese.
Final Layer
Top each mini lasagna with any remaining meat sauce and a generous sprinkle of mozzarella and Parmesan cheeses. The cheese should cover the top completely for that perfect golden, bubbly finish.
Bake to Perfection
Bake for 25-30 minutes until the cheese is golden brown and bubbly, and the edges are slightly crispy. The internal temperature should reach 165°F.
Cool and Remove
Let the mini lasagnas cool in the muffin tin for 10 minutes before removing. This cooling time helps them hold their shape. Run a knife around the edges if needed to loosen them before carefully lifting out with a fork or small spatula.
Serve and Garnish
Arrange the mini lasagnas on serving plates and garnish with fresh basil leaves. Serve immediately while hot and bubbly.
Assembly Tips
Don’t Overfill
Fill each muffin cup about 3/4 full to prevent overflow during baking. The layers will puff up slightly as they cook.
Press Gently
Lightly press each layer as you build to ensure the mini lasagnas hold together well when removed from the tin.
Even Distribution
Try to keep the layers even among all 12 cups so they cook uniformly and look consistent when served.
Make-Ahead Options
Prep and Freeze: Assemble the mini lasagnas, cover tightly with foil, and freeze for up to 3 months. Bake from frozen, adding 10-15 minutes to the cooking time.
Refrigerate: Assembled mini lasagnas can be covered and refrigerated for up to 2 days before baking.
Components: Prepare the meat sauce and cheese mixture up to 3 days ahead and store separately in the refrigerator.
Serving Suggestions
Serve these mini lasagnas with a crisp Caesar salad, garlic bread, and a glass of Italian red wine like Chianti or Sangiovese. They’re perfect for dinner parties because each guest gets their own beautifully portioned serving.
Variations
Vegetarian: Replace meat sauce with sautéed vegetables like zucchini, bell peppers, mushrooms, and spinach.
White Sauce: Use Alfredo sauce instead of marinara for a creamy white lasagna version.
Spinach and Ricotta: Add chopped cooked spinach to the ricotta mixture for extra vegetables.
Three Cheese: Use a combination of ricotta, mozzarella, and fontina or provolone for different flavor depths.
Storage and Reheating
Store leftover mini lasagnas in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1-2 minutes or in a 350°F oven for 10-15 minutes until heated through.
Troubleshooting
Sticking Issues: Make sure to spray the muffin tin generously and let the lasagnas cool before removing.
Soggy Bottom: Ensure pasta is well-drained and not overcooked to prevent soggy mini lasagnas.
Uneven Cooking: Make sure all cups are filled to approximately the same level for even cooking.
These Mini Lasagnas prove that good things really do come in small packages, delivering all the comfort and flavor of traditional lasagna in a perfectly portioned, incredibly convenient format that’s sure to become a family favorite.
