Recipes › Dessert › Lasagna Cupcakes Recipe

Lasagna Cupcakes Recipe

Recipe by Pedro M. A. Neves

Lasagna cupcakes are an innovative single-serving twist on the Italian classic, baked in muffin tins for elegant portion control. Layers of pasta, rich ragù, creamy béchamel, and melted cheese create a perfectly composed bite that captures all the comfort of traditional lasagna. This make-ahead dish is ideal for entertaining or meal preparation.

Ingredients

• 250g lasagna sheets (about 24 strips)
• 400g ground beef
• 100g ground pork
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 400ml whole milk
• 40g butter
• 30g all-purpose flour
• 100g Parmigiano-Reggiano cheese, grated
• 150g whole milk mozzarella cheese, shredded
• 2 tablespoons tomato paste
• 150ml whole milk + 2 tablespoons
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon nutmeg
• 2 tablespoons olive oil
• Fresh basil for garnish (optional)

Instructions

1. Preheat oven to 190°C (375°F). Butter a 12-cup muffin tin generously and set aside. Bring a large pot of salted water to a boil and cook lasagna sheets according to package directions until al dente, approximately 8-10 minutes. Drain and lay flat on parchment paper to prevent sticking.

2. Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant. Add ground beef and pork, breaking apart with a wooden spoon, and cook for 6-7 minutes until browned and cooked through.

3. Stir tomato paste into the meat mixture and cook for 1 minute, allowing it to caramelize slightly. Add ½ teaspoon salt and ¼ teaspoon black pepper. Remove from heat and set aside.

4. Prepare the béchamel sauce: melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly to create a smooth roux. Gradually whisk in 400ml whole milk, stirring continuously until the sauce thickens, approximately 3-4 minutes. Season with remaining salt, pepper, and nutmeg. Remove from heat and let cool slightly.

5. Cut cooled lasagna sheets into squares approximately 10cm × 10cm. Line the bottom of each muffin cup with one pasta square, pressing gently. Layer in this order: 1 teaspoon meat ragù, ½ teaspoon béchamel, small pinch of mozzarella, then top with another pasta square. Repeat layers once more, finishing with a small spoonful of béchamel and a sprinkle of mozzarella and Parmigiano-Reggiano.

6. Bake for 18-20 minutes until the tops are golden brown and cheese is melted and bubbling around the edges. Remove from oven and let rest in the muffin tin for 5 minutes.

7. Run a thin knife around the edge of each cupcake to loosen. Carefully invert the muffin tin onto a serving platter or remove cupcakes one at a time with a small offset spatula. Garnish with fresh basil if desired and serve warm.

Substitutions

• For vegetarian: replace ground beef and pork with 400g crumbled firm tofu or 300g finely chopped mushrooms mixed with lentils
• For dairy-free: use olive oil instead of butter, substitute béchamel with cashew cream sauce, and use dairy-free mozzarella and nutritional yeast
• For gluten-free: use gluten-free lasagna sheets and replace wheat flour with cornstarch or rice flour in the béchamel
• For lower-fat: use 90% lean ground beef, low-fat milk, and reduce mozzarella to 100g

Tips

• Precook lasagna sheets slightly firm (just under package recommendation) so they hold their shape better when layered in muffin cups
• Assemble lasagna cupcakes up to 24 hours ahead, cover with plastic wrap, and refrigerate; bake directly from cold, adding 3-4 minutes to bake time
• Use an offset spatula or thin cake server to remove cupcakes from the tin; they release more easily after the 5-minute rest period
• These freeze well for up to 3 months; reheat in a 160°C oven for 12-15 minutes

While lasagna cupcakes are a modern creation rather than a traditional Italian dish, they honor the Italian principle of layered pasta preparations (lasagne alla bolognese) while adapting it for contemporary portioning and presentation. This format reflects the modern Italian approach to casual, elegant entertaining.

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