Mini Lasagnas

My youngest son and I share a love for lasagna. We always order this popular Italian pasta dish whenever it is in the menu of any restaurant we go to. This mini lasagna recipe dish caught my attention because of the way it was made: in muffin tin cups. The small single serving of lasagna was just the right portion for me. After 15 minutes in the oven, the mini lasagnas came out perfect. The cheese was bubbly and the pasta was browned and crisped. Even my husband, who is not a fan of lasagna, enjoyed this dish. We love it so much, we are already planning to use the left-over fresh pasta to make mini spinach lasagna.

Cooking Tips for Perfect Mini Lasagnas

To ensure your mini lasagnas turn out perfectly, start by cooking your noodles just a bit less than al dente. This helps prevent them from becoming mushy during baking. When layering, don’t be afraid to mix up the ingredients. Use a combination of ricotta, mozzarella, and parmesan for a delicious blend of flavors. A sprinkle of Italian seasoning or fresh herbs can elevate the taste even more. Press each layer down gently to avoid overflow while baking. If you notice the tops browning too quickly, simply cover the muffin tin with foil for part of the cooking time. This allows the insides to cook thoroughly while protecting the cheese from burning. Lastly, let the mini lasagnas cool for a few minutes before removing them from the muffin tin. This will help them hold their shape better and make serving easier.

Storage and Reheating Instructions

If you have leftovers, storing them properly is key to maintaining their taste and texture. Allow the mini lasagnas to cool completely before transferring them to an airtight container. They can be stored in the fridge for up to three days. For longer storage, consider freezing them. Wrap each mini lasagna in plastic wrap and then place them in a freezer-safe container. They can last in the freezer for about two months. When it comes to reheating, the microwave works, but for the best results, use the oven. Preheat your oven to 350°F and place the lasagnas on a baking sheet. Cover them with foil to prevent drying out and heat for about 15-20 minutes. If frozen, you might need to extend the time slightly. Just keep an eye on them until they are heated through and the cheese is melted.

Frequently Asked Questions

Can I use different cheeses for the mini lasagnas?

Absolutely, you can swap out the cheeses based on what you have on hand. Try using goat cheese for a tangy twist or even a mix of cheddar and mozzarella for a different flavor profile.

How should I store leftover mini lasagnas?

Store leftover mini lasagnas in an airtight container in the fridge for up to three days. You can also freeze them for up to three months, just make sure to wrap them tightly.

Can I make these mini lasagnas ahead of time?

You can assemble the mini lasagnas a day in advance and keep them covered in the fridge until you’re ready to bake. Just add a few extra minutes to the baking time if they’re coming straight from the fridge.

What can I serve with mini lasagnas?

A fresh green salad or some garlic bread pairs perfectly with mini lasagnas. You could also add some roasted vegetables on the side for a colorful and healthy touch.

What are common mistakes to avoid when making mini lasagnas?

One common mistake is overcooking the pasta before assembling, which can lead to mushy lasagnas. Also, be careful not to overfill the muffin cups, as they can overflow while baking.

Mini Lasagnas

Liza Agbanlog

Mini lasagnas are a delightful twist on a classic, featuring layers of creamy ricotta, melty mozzarella, and savory marinara. Easy to make, they’re a comforting bite-sized treat that’s sure to impress!

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Appetizer

Servings 6 servings

Calories 400 kcal

Ingredients

  

1x2x3x

• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• ¼ cup chopped fresh parsley plus more for garnish
• 1 egg
• 6 sheets of fresh pasta
• 1 jar (650 mL) marinara sauce

Instructions

 

• Preheat oven to 400 degree F.
• In a medium bowl, combine together the ricotta, shredded mozzarella, grated Parmesan cheese, chopped parsley and egg. Mix well.
• Cut out twelve 4X6-inch pieces fresh pasta.
• Spoon 1 tablespoon marinara into each of 12 muffin cups.
• Gently press 1 piece of cut pasta into each muffin cup. For easy handling, lightly wet each piece with water. It is ok if the fresh pasta breaks when you press it in the muffin cup.
• Divide the cheese filling among the 12 muffin cups and top each with 1 more tablespoon of the marinara sauce.
• Fold the overhanging pasta into the center of each cup. Immediately top each with 1 or 2 more tablespoons of the marinara sauce and finish off with a sprinkle of shredded mozzarella and Parmesan cheese.
• Bake the mini lasagnas for 15 minutes or until pasta is browned and the cheese has melted and bubbly.
• Remove the lasagna from the muffin pan and serve with a sprinkle of chopped parsley.

Notes

Recipe source: “50 Things to Make in a Muffin Pan” from the March 2016 issue of food network magazine.

Nutrition

Calories: 400kcalCarbohydrates: 40gProtein: 22gFat: 18gSaturated Fat: 10gCholesterol: 80mgSodium: 800mgFiber: 3gSugar: 6g

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