These Mini Lasagne Cups take all the best bits of a classic lasagne and reimagine them into perfectly portioned bites. Instead of layers, cooked lasagne sheets are shaped into little cups and stuffed with a rich, speedy bolognese. Topped with a light béchamel-style sauce and a scattering of cheese, they bake into golden-topped bundles of comfort the whole family will love.
Ideal for weeknight dinners, packed lunches or meal prep, they're as practical as they are delicious. No fiddly layering or long simmer times-just hearty, familiar flavours in a fun, grab-and-go format. Serve with a simple salad or steamed greens for an easy meal.
Calories in Mini Lasagne Cups
This recipe makes 12 mini lasagne cups at 180 calories per cup.
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 100+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie intake using a reliable calorie calculator. Please note that the calorie counts provided are estimates and can vary based on specific ingredients and serving sizes. Personalizing your calculations is essential to meet your individual needs. By using a calorie calculator, you can make informed choices and stay on track with your dietary goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Extra lean ground beef - A lighter option that still brings richness and flavour to the sauce without excess fat. Ideal for a quicker bolognese that doesn't need long simmering.
- Onion & garlic - The classic base for depth and savoury warmth. Finely chop for an even texture in the filling.
- Mixed herbs - A ready-made blend of Italian-style dried herbs (such as oregano, thyme and basil) that adds herby notes without needing to measure out separate jars.
- Chopped tomatoes - Choose a good quality brand with a rich tomato base for the best flavour. It really makes a difference in a quick-cooked bolognese, helping the sauce taste full-bodied rather than flat. Cheaper or more basic tins can often be watery and lack depth, which can leave your filling underwhelming.
- Tomato paste - Intensifies the tomato flavour and adds extra richness and body to the sauce.
- Chicken or Beef stock - A splash of stock helps loosen the sauce while adding savoury depth. You can use beef if preferred, but chicken keeps the flavour lighter. It's essential to use the correct ratio of stock cubes to water, as not all stock cubes are identical. Using too few can lead to a bland, watery broth, while too many may create a stock that's overly salty.
- Lasagne sheets - I use dried lasagne sheets that I cook until just tender, so they're flexible enough to shape into muffin tins. You can use fresh sheets if you prefer-just make sure they're soft enough to fold without cracking.
- Semi-skimmed milk - Forms the base of the lighter béchamel-style topping. You could use whole milk if you prefer a richer finish.
- Cornstarch - Whisked into the milk, this acts as a quick thickener for the sauce without needing a traditional butter-flour roux.
- Nutmeg, garlic powder & mustard powder - This trio adds subtle complexity to the white sauce. Nutmeg brings gentle warmth, garlic powder adds savoury depth, and mustard powder lifts the overall flavour without standing out on its own.
- Salt & black pepper - Essential seasonings that bring everything together. A good pinch of salt and a few cracks of black pepper elevate the richness of both the meat and white sauces, helping all the other flavours shine.
- Parmesan, cheddar & mozzarella - A mix of cheeses gives the perfect finish: Parmesan for saltiness, cheddar for richness, and mozzarella for that irresistible melt.
- Finely chopped parsley - A fresh, vibrant garnish that adds a pop of colour and a hint of brightness to balance the richness of the dish. Sprinkle over just before serving for the best flavour and presentation.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
These mini lasagne cups are wonderfully versatile, making them easy to adapt to your preferences or whatever you have in the fridge. Here are a few ways to switch things up:
- Use ground chicken or turkey - A leaner alternative to beef that still works beautifully with the quick bolognese.
- Add chilli flakes - Stir in a pinch for a gentle heat that lifts the sauce without overpowering it.
- Try filo or puff pastry - For a fun twist, use these instead of lasagne sheets as the base. Filo gives a crisp, flaky crunch, while puff pastry turns golden and buttery-my kids especially love this version!
- Switch up the cheese - Try gruyère for a nutty richness, a low-fat cheddar for a lighter option.
- Make it vegetarian - Use cooked green lentils or plant-based mince instead of beef. Just be sure to season well and let the mixture thicken.
- Add finely chopped veg - Stir in grated carrot, courgette or finely diced mushrooms for a veggie boost that blends right into the sauce.
- Use different herbs - Swap the dried mixed herbs for fresh basil, oregano or thyme if you have them to hand.
These little cups are forgiving and flexible, making them perfect for family meals or creative leftovers.
Tips for Perfect Mini Lasagne Cups
To ensure your mini lasagne cups turn out perfectly every time, keep these helpful tips in mind:
- Cheese melting: If you prefer a golden, bubbly cheese top, pop the lasagne cups under the grill (broiler) for the last minute or two of baking. I love this method, as it makes them super quick to cook.
- Prevent soggy bottoms: Cook your lasagne sheets until fully cooked but be careful not to overcook, so they're pliable and easy to form into the muffin tray. Be sure to drain them well or pat with some kitchen paper to remove any excess moisture.
- Muffin tin prep: Use a non-stick muffin tray for easy removal of the cups once baked, or lightly grease your tin or use parchment paper liners.
Sides for Mini Lasagne Cups
These mini lasagne cups are hearty enough on their own, but pairing them with a fresh side can elevate the meal. A simple mixed salad with baby greens, cucumber, tomatoes and a light vinaigrette or dressing provides a refreshing contrast to the richness of the lasagne. You can also jazz it up with a few extras like roasted beetroot, peppers, red onion, corn etc
If you're in the mood for some veggies, try Roasted Green Beans, Steamed broccoli or sautéed spinach for a healthy green touch, balancing the flavours and providing a nice, light accompaniment to the cheesy filling. For a little extra indulgence, try a side of garlic and herb potatoes or homemade oven chips to round out the meal.
More Ground Beef Recipes
Looking for more low calorie ground beef recipes? Check out these other recipes on Slimming Eats:
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FAQ for Mini Lasagne Cups
Once baked, store any leftover mini lasagne cups in an airtight container in the fridge for up to 3 days. Make sure they've cooled completely before sealing to prevent condensation inside the container.
To reheat, simply place the mini lasagne cups in the oven at 180°C (350°F) for about 10 minutes, or until heated through. If you're in a hurry, you can also microwave them for 1-2 minutes, but the oven will help retain the crispy edges of the cheese.
Yes, these mini lasagne cups freeze well. For best results, I recommend freezing before baking. Just pop the assembled (but unbaked) cups into a muffin tray, cover and freeze until solid. Once they're frozen, transfer them to a freezer-safe container or bag-they'll keep for up to 3 months.
When you're ready to enjoy them, bake straight from frozen at 180°C (350°F) for around 25-30 minutes, until hot and bubbling. They're definitely best fresh, but freezing before baking helps keep the pasta from going too soft when reheated.
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Recipe Card
Mini Lasagne Cups
These mini lasagne cups combine a rich meat sauce, creamy béchamel, and melted cheese, all nestled in soft, perfectly cooked lasagne sheets for a fun and flavourful twist on classic lasagne.
Ingredients
- 455g (1lb) of extra lean beef mince, raw
- 1 small onion, finely chopped
- 4 cloves of garlic, minced
- 1 teaspoon of dried Italian herb seasoning
- 400g tin of chopped tomatoes (good brand in rich tomato sauce)
- 4 tablespoons of tomato paste (puree)
- ½ cup (120ml) of chicken or beef stock
- 12 lasagne sheets (uncooked)
- 300ml of semi skimmed milk
- 4 teaspoons of cornstarch (cornflour)
- pinch of nutmeg, garlic powder and mustard powder
- salt and black pepper
- 15g of freshly grated parmesan
- 50g of cheddar, grated
- 50g of mozzarella, grated
- fresh chopped Italian parsley (to garnish)
Instructions
- Heat a frying pan over medium-high heat. Add the ground beef, onion, and garlic, and cook until the beef is browned and the onion is softened.
- Stir in the mixed herbs, chopped tomatoes, tomato paste, and stock. Bring to a boil, then reduce the heat and simmer for 25 minutes, or until the sauce has thickened and is rich in flavour.
- While the meat sauce simmers, cook the lasagne sheets according to the package instructions in a pot of boiling salted water. Once cooked, drain and pat dry. Cut each lasagne sheet in half—you should have 24 squares.
- In a small saucepan, combine the milk, cornflour, pinch of nutmeg, garlic powder, and mustard powder. Simmer on a medium heat, whisking occasionally, until the sauce thickens. Stir in the Parmesan until melted. Taste and season with salt and black pepper as needed.
- Once the meat sauce is ready, taste it and adjust the seasoning with salt and black pepper if necessary. Now you're ready to assemble the lasagne cups.
- Preheat the oven to 160°C fan/180°C/350°F/Gas Mark 4). Lay the lasagne squares in a non-stick muffin tray, overlapping slightly, and press down to form cups. Don't worry if they look a little messy; this adds to the rustic shape.
- Fill each cup with the meat sauce, spoon in the béchamel sauce, and top with the cheddar and mozzarella.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbling. Then, place under the broiler (grill) for a couple of minutes to get the cheese golden and bubbly.
- Garnish with chopped parsley, serve, and enjoy!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- ❄️ Freezer Friendly - see FAQ for details
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Nutrition Information
Yield
4Serving Size
1 MINI LASAGNE CUPAmount Per Serving Calories 180Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 0gCholesterol 8mgSodium 347mgCarbohydrates 18gFiber 2gSugar 4gProtein 15g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Karren Ponsford says
they look scrummyy
emmabizzle says
Oh I will have to make these!