These are individual lasagna cups built in a standard muffin tin — lasagna sheets cut into rounds, layered with a beef mince and passata ragù, a ricotta-egg mixture, and Parmesan, then baked at 180°C (356°F) for 30 minutes. Each cup holds a full serving of protein, carbs, and dairy in one compact package, which makes them genuinely useful for weeknight dinners and easy to portion for a crowd. Four cups come together in about an hour with ingredients you can find at any supermarket.
The short version of why this works
Two things make this recipe succeed. First, the ragù simmers for 10 minutes after you add the passata — that short rest lets the liquid reduce slightly so the filling isn’t watery inside the cups. Wet filling is the main reason lasagna cups fall apart when you lift them out of the tin. Second, the beaten egg in the ricotta mixture acts as a binder. Without it, the cheese layer stays loose and slides when you cut into a cup. Those two steps — reducing the sauce and binding the ricotta — are what hold the structure together.
About the ingredients
- Passata vs. crushed tomatoes: Passata is smoother and reduces more evenly in the short simmer time. Crushed tomatoes work fine but drain off a little excess liquid before adding them if the mix looks very wet.
- Lasagna sheets: Fresh sheets are easiest to cut into rounds and don’t need pre-cooking. Dried sheets need to be boiled until just pliable — not fully cooked — or they turn mushy in the tin. Under-boiled dried sheets crack when you press them into the cups.
- Ricotta: Full-fat ricotta holds together better than low-fat versions, which release more water during baking. If your ricotta looks very wet, drain it in a sieve for 10 minutes first.
- Parmesan: Freshly grated melts and browns more evenly than pre-grated. The difference is noticeable on top of small cups where the surface area is limited.
Keeping and reheating
Cooled cups keep in an airtight container in the fridge for up to 3 days. Reheat in the oven at 170°C (340°F) for 10–12 minutes — this keeps the pasta edges from going soggy, which is exactly what happens in the microwave. If you do use a microwave, cover loosely and use 60% power for 2 minutes, then check the center. For freezing, wrap individual cups tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before reheating; going straight from frozen to oven dries out the edges before the center is hot. The beef mince ragù on its own also freezes well for up to 3 months if you want to batch-cook the filling ahead.
Common problems and fixes
- Cups stick to the tin: Grease the muffin tin generously with butter or oil before lining — even non-stick tins need it here because the pasta fuses to the surface as it bakes. Skip the garnish once they’re out of the tin — not worth the extra dish.
- Pasta rounds split or crack: The sheets were too dry or too stiff when pressed in. If using dried sheets, boil them 2 minutes longer and handle them while still warm and flexible.
- Filling spills over the top: You’ve overfilled. Leave about 5mm of pasta rim above the filling so the ricotta layer has room without bubbling over the edge.
- Beef mince stays gray and doesn’t brown: The pan wasn’t hot enough, or the mince was added all at once and steamed instead of searing. Break it into the pan in smaller batches and don’t stir constantly — let it sit for a minute before breaking it up.
- Cups collapse when lifted out: They need a full 5-minute rest in the tin after coming out of the oven. The ricotta layer is still liquid-soft when hot and firms up as it cools slightly. Use a small offset spatula or butter knife to lift them cleanly.
Beef Mince Lasagna Cups
Ingredients
Instructions
- Preheat your oven to 180°C (356°F).
- In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté for about 5 minutes until translucent.
- Stir in minced garlic and cook until fragrant, roughly 30 seconds. Add beef mince and cook until browned, breaking it down with a spatula.
- Mix in tomato puree, oregano, basil, salt, and pepper. Let simmer for 10 minutes to meld flavors.
- Meanwhile, in a bowl, combine ricotta, egg, and half of the grated Parmesan cheese. Season lightly.
- Cut lasagna sheets into rounds that fit your muffin tin. Line each cup with a piece of lasagna sheet.
- Spoon beef mixture into each cup, followed by a layer of ricotta mixture.
- Top with remaining Parmesan cheese. Bake for 15-20 minutes until cheese is golden and bubbling.
- Allow to cool briefly before gently removing from the tin.
Notes
Nutrition
Frequently asked questions
Can I make these ahead of time and bake them later?
Yes — assemble the cups fully, cover the tin with plastic wrap, and refrigerate for up to 24 hours before baking. Add 3–4 minutes to the bake time since they’ll be going in cold.
How do I know the beef mince is fully cooked inside the cups?
The ragù should be cooked through completely on the stovetop before it goes into the cups — the oven step is for setting the structure and melting the cheese, not for cooking the meat. Ground beef needs to reach an internal temperature of 160°F (71°C), so make sure it’s fully browned with no pink remaining in the pan before you start filling.
Can I use a different protein instead of beef mince?
Ground pork or a beef-pork blend both work well and also need to reach 160°F (71°C). If you use ground turkey or chicken, cook it to 165°F (74°C) and don’t serve it pink — poultry mince needs a slightly higher internal temperature than beef.
My muffin tin only makes 12 standard cups — how many lasagna cups does one batch actually fill?
The recipe makes 4 cups as written, so you’ll only use 4 wells of a standard 12-cup tin. Double or triple the recipe if you want to fill the whole tin, which is worth doing if you’re cooking for more than two people since the oven is already on.
Can I skip the egg in the ricotta mixture?
You can, but the ricotta layer will be looser and less stable. The egg is what firms it up during baking so the cup holds its shape when you lift it out — without it, the cheese layer tends to slide or crumble.
What can I serve alongside these to make a complete meal?
A simple green salad or steamed broccoli works well — each cup already delivers protein from the beef and ricotta, carbs from the pasta, and fat from the cheese, so you mainly need something fresh and light on the side. Garlic bread is fine but adds another carb layer that isn’t really necessary.
If you liked this one
- Beef Ricotta Lasagna Rolls
- Layered Beef Enchilada Casserole
- Beef Lombardi Casserole Recipe
- Creamy Beef Spinach Pasta
