These are individual lasagna cups made in a muffin tin — ground lamb and pesto layered with ricotta and mozzarella inside pasta sheet shells. The whole thing comes together in 45 minutes and makes four generous cups that work as a main course or a hearty starter. The real reason to make them: everyone gets their own crispy-edged portion, and there’s no fighting over the corner piece.
Why this recipe works
Two things make this recipe reliable. First, pressing the cooked lasagna sheets into a muffin tin while they’re still warm and pliable is what gives each cup its shape — if the pasta cools and stiffens before you mold it, it cracks instead of bending. Second, mixing the pesto directly into the browned lamb rather than layering it separately means every bite carries that herb flavor all the way through, not just in one thin stripe. The lamb needs to hit an internal temperature of 160°F (71°C) during browning, so don’t rush that step — a properly browned, cooked-through lamb base also releases less liquid into the cup, which keeps the pasta from going soggy during baking.
Shopping notes
- Ground lamb: Supermarket ground lamb works fine here. Fat content around 15–20% is ideal — leaner lamb can turn dry and grainy after baking. If your butcher only has shoulder mince, that’s actually the better choice.
- Pesto: A good jarred pesto is genuinely fine. Check the label — pesto made with olive oil rather than sunflower oil tastes noticeably better in a hot application like this.
- Lasagna sheets: Dried sheets work, but they need a full boil until just pliable. Fresh sheets from the refrigerated section are easier to mold and cut a few minutes off your prep. No-boil sheets will not work here — they won’t bend into the tin.
- Ricotta: Whole-milk ricotta holds its texture better than part-skim during baking. Drain it briefly in a sieve if it looks watery in the container.
Storage and reheating
Cooled cups keep in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (180°C) oven for 10–12 minutes — this brings the edges back to crisp and heats the filling evenly without turning the pasta rubbery. The microwave works in a pinch (2 minutes on medium power), but the pasta softens. For freezing, wrap individual cups tightly in foil and freeze for up to 2 months; thaw overnight in the fridge before reheating in the oven. Skip the Parmesan topping before freezing and add it fresh when you reheat.
If something goes sideways
- Cups collapse when you remove them from the tin: The pasta likely cooled before baking set the shape. Next time, mold the sheets immediately after draining. A light spray of cooking oil on the tin also helps the cups release cleanly without tearing.
- Filling is watery and the base is soggy: This usually means the lamb wasn’t browned long enough and retained moisture, or the ricotta was wet. Drain the ricotta and make sure the lamb is fully cooked and any liquid in the pan has evaporated before mixing in the pesto.
- Pasta edges burn before the cheese bubbles: Your oven runs hot, or the cups are too close to the top element. Tent loosely with foil for the first 10 minutes, then remove it for the final 5–10 minutes to let the mozzarella color up.
- Cups stick and tear when lifting out: Let them rest in the tin for 5 minutes after pulling from the oven — they firm up and release much more cleanly. A thin offset spatula or butter knife run around the edge helps. Skip the garnish of fresh basil on the serving plate — not worth the extra dish when the cups are already a complete bite on their own.
- Lamb tastes bland: Pesto varies a lot in salt and intensity by brand. Taste the lamb-pesto mixture before filling the cups and adjust salt, or stir in a small pinch of dried chili flakes if it needs a lift.
Minced Lamb and Pesto Lasagna Cups
Ingredients
1 cup pesto - Homemade or high-quality store-bought
Instructions
- Preheat your oven to 180°C (350°F).
- In a skillet over medium heat, add olive oil, and sauté minced lamb until browned, about 6-8 minutes. Season with salt and pepper.
- Boil lasagna sheets according to package instructions until al dente, about 7-9 minutes. Drain and set aside.
- In a large mixing bowl, combine the cooked minced lamb with the pesto sauce.
- Line a muffin tin with the cooked lasagna sheets, creating a cup shape by gently pressing into the tin.
- Fill each lasagna cup with a tablespoon of ricotta cheese, followed by the lamb and pesto mixture. Top each with mozzarella cheese.
- Bake in the preheated oven for 15-20 minutes, or until the mozzarella is golden and bubbly.
- Remove from oven, let cool slightly, and sprinkle with grated Parmesan cheese before serving.
Notes
Nutrition
FAQ
Can I make these ahead for a family dinner?
Yes — assemble the filled cups in the muffin tin up to a few hours before dinner, cover with plastic wrap, and refrigerate. Pull them out while the oven preheats and add 3–5 minutes to the baking time since they’ll be going in cold.
How many cups does one batch actually feed?
The recipe makes 4 cups, which is a light main course for 2 adults or a starter for 4. For a hungry family of four at dinner, double the batch and use two muffin tins — the prep time barely changes.
Can I use a different ground meat instead of lamb?
Ground beef or ground turkey both work. If using ground turkey, cook it to 165°F (74°C) and make sure there’s no pink remaining — turkey also benefits from an extra tablespoon of olive oil in the pan since it’s leaner than lamb.
My muffin tin only has 12 small cups — will that work?
A standard 12-cup muffin tin with smaller cups won’t give you enough room to build proper layers. You need a large 6-cup muffin tin or a jumbo muffin pan — the cups need to be at least 3 inches across to hold the folded pasta sheet and filling.
How do I cut the lasagna sheets to fit the tin?
After boiling, cut each sheet into roughly 5-inch squares — you want enough overhang to fold up the sides of the cup. One standard lasagna sheet typically yields one cup with a little trimming; that’s why the recipe calls for 8 sheets for 4 cups, giving you spares for any that tear.
Can I add vegetables to bulk this out for a bigger family meal?
Finely diced zucchini or baby spinach stirred into the lamb mixture works well and adds volume without changing the baking time. Squeeze excess moisture out of any cooked vegetables first so the filling stays firm inside the cup.
If you liked this one
- Beef Ricotta Lasagna Rolls
- Gourmet Lamb Sausage Rolls
- Mediterranean Lamb Feta Pie
- Spicy Calabrian Lamb Ragù
