Lasagne doesn’t have to be time consuming! These individual lasagne cups with a gooey, cheesy filling are simple, delicious and can be ready in less than 20 minutes. They are the perfect size for dinner, a great appetiser for entertaining, or a tasty on-the-go lunch! All you need is a pie maker (or muffin tray) and some basic ingredients and you have a delicious meal that the whole family will love.
Lasagne is the ultimate in comfort food. But, it takes a lot of time to prepare! While everyone loves a classic lasagne, some nights you just need a quick and easy dinner. That’s why these mini lasagne cups are so clever! A whole lot easier than making a whole lasagne, but with the same amazing flavours.
For a modern twist on a traditional lasagne recipe, these individual lasagne pies are cooked quickly in a pie maker (or in the oven). This is the easiest mini lasagne recipe you’ll ever make and only a handful of ingredients are required. And best of all, they come conveniently made into single serve portions!
I love sharing quick, easy to make family dinners that are full of flavour and these lasagne cups fit that description perfectly! I know you’ll love them as much as I do.
What you will need
For these individual lasagnes, you will need the following ingredients;
- Ground beef. Alternatively, Italian sausage can be used instead. Or a mixture of pork mince and beef mince. Or, for a vegetarian lasagne, add 3 cups of your favourite chopped veggies!
- Salt and pepper for seasoning.
- Tomato paste and passata.
- Italian herbs.
- Ricotta and egg for the easy cheese filling, along with a little parmesan cheese, nutmeg, salt and pepper.
- Fresh pasta sheets are what I use for this recipe. They cook super quickly in the pie maker. If you need a faster option, wonton wrappers also work well. They will end up slightly crispy and chewy on the outside and soft and comforting on the inside. Perfection!
- A big handful of tasty cheese. Of course!
To make individual lasagne, simply cut the pasta sheets to into the circular sizes required to fit your pie maker or muffin tin. If you have a pastry cutter included with your pie maker, use this as a guide. For each mini lasagne, you will need two circular pieces of pasta. One large (base) size, and one smaller piece for the filling. They don’t have to be perfectly circular, rustic-style is fine!
Once the pastry has been cut;
- Make the easy bolognese sauce over the stove top. This step can be done ahead of time and the meat sauce stored in the fridge for up to three days.
- Mix the ricotta mixture together in a bowl. The ricotta can also be prepared ahead of time and stored in the fridge for up to three days.
- Assemble the layers in the pie maker. First, the pasta base, then bolognese sauce followed by the second layer of pasta. Then, spoon the ricotta mix and a little more bolognese on top and sprinkle with tasty cheese.
- Cook the lasagne in the pie maker for around five minutes, or until the edges are crisp and the cheese has melted over the top. Sprinkle with fresh herbs and serve with your favourite sides.
Pie maker recipes save time on busy weeknights!
What do you love to cook in your pie maker?
Easy pie maker recipes are a lifesaver on busy nights! There are endless recipe ideas and cooking food in mini form can be such a time-saver. And, they are not just handy for making pies! Pie makers can be used for so many recipes, including desserts, fritattas, lunchbox snacks and dinners.
It is so convenient to prepare snacks, lunches and meals ahead of time and store them in the freezer, ready to pull out when you don’t have time to cook. These lasagne cups are perfect for prepping ahead of time, ready to re-heat on busy weeknights! Keep some spare lasagne cups in the freezer and I promise that your future self will be grateful!
If you don’t have a pie maker, I’ve also included oven baking instructions below. All you will need is some deep muffin tins.
What to serve with lasagne cups
These individual-serve dinners make a complete and filling meal on their own, but can also be served alongside your favourite sides.
Try a simple tossed green salad, garlic bread or garlic pizza, garlicky roasted broccoli, steamed veggies or my favourite pumpkin and goats cheese salad.
Try these other delicious and easy dinner ideas!
- Chicken and bacon pies with puff pastry (pie maker recipe or pot pie)
- Mexican chicken and vegetable soup
- 15 minute spaghetti carbonara
Or try these quick and easy homemade “takeaway” dinner ideas!
If you try these individual lasagne cups, I’d love to hear about it! Feel free to leave a comment or review below, or send me a message. For more food inspiration, tips and to share your own recipes and creations, head over to my Facebook Recipe Group.
Individual Lasagne Cups (Pie Maker Recipe)
- 8 fresh lasagne sheets (375 grams)
For the bolognese sauce
- 1 tbsp olive oil
- 500 grams ground beef (1.1 pounds) minced beef. Or use Italian sausage, or a mixture of pork and beef mince.
- 3 cloves garlic chopped
- 1 tbsp Italian herbs dried
- salt and pepper
- 1 tbsp tomato paste
- 1 ⅓ cups passata
For the ricotta filling
- 1 ½ cups soft ricotta cheese
- 1 egg
- ½ cup parmesan cheese shredded
- salt and pepper
- ¼ tsp ground nutmeg
- 2 cups tasty cheese shredded
- fresh basil or parsley
- Using a knife or scissors, cut 10 large and 10 small circles in the lasagne/pasta sheets, to the size of your pie maker. Use your pie maker pastry cutter as a guide, if you have one.
For the bolognese sauce
- Heat the oil in a frying pan over medium heat. Add the garlic and quickly stir until sizzling.
- Add the beef to the pan, along with the salt, pepper and herbs and stir until browned. Add the tomato paste and passata and simmer for a further 2 minutes.
- Remove from the heat and set aside.
For the ricotta filling
- Stir all of the ingredients together in a bowl and set aside.
- Set up your pie maker on a bench and turn on.
- While warming, add the pasta bottoms to the pie holes. (Cook in batches).
- Add two tablespoons of bolognese to each pasta case. Then, add the second layer of pasta, followed by a heaped tablespoon of ricotta, extra bolognese and some tasty cheese.
- Close the pie maker and cook for around 5 minutes, or until the pasta is cooked and the cheese has melted. The edges of the pasta will be crispy, just like a pie casing, but the pasta in the middle will be cooked through.
- Continue to cook the pies in batches, until the mixture has run out (this recipe should make 10-12 pies). Sprinkle with fresh basil or parsley and serve hot.
For oven baking
- Pre-heat the oven to 200 °C. Line a 12-hole muffin or pie tray with baking paper, or coat with oil spray.
- Layer each hole with the pasta bottoms, followed by two tablespoons of bolognese. Then, add the second layer of pasta, followed by a heaped tablespoon of ricotta, extra bolognese and some tasty cheese.
- Bake for 5-10 minutes, or until the edges of the pasta are crisp and the cheese has bubbled and browned. Carefully remove the lasagnes from the tray.
- Top with fresh herbs and serve hot.