Individual Lasagna Cups

Prepare the Ingredients

1. Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
2. If using traditional lasagna noodles, par-boil them according to package directions until al dente, then drain and cut each noodle into two or three squares, depending on the size of your muffin cups. If using oven-ready noodles, no pre-boiling is needed.
3. In a large skillet over medium heat, add olive oil. Sauté chopped onion until softened, about 3-5 minutes. Add minced garlic and cook for another minute until fragrant.
4. Add ground beef to the skillet, breaking it apart with a spoon. Cook until browned, then drain any excess fat.
5. Stir in the ragù sauce, salt, and pepper. Simmer for 10-15 minutes, allowing the flavors to meld. If using ricotta, mix it with a pinch of salt and pepper in a small bowl.

Assemble the Lasagna Cups

1. Place a lasagna noodle square into the bottom of each greased muffin cup, pushing it gently to form a cup shape. If the noodles are too stiff, briefly run them under warm water.
2. Layer a spoonful of the beef ragù mixture into each noodle cup.
3. Add a small dollop of ricotta cheese (if using) over the ragù, followed by a spoonful of béchamel sauce.
4. Sprinkle with a pinch of shredded mozzarella and grated parmesan cheese.
5. Repeat the layering process for a second time: noodle square, ragù, ricotta (if using), béchamel, and cheeses.
6. Finish each cup with a final layer of béchamel and a generous sprinkle of mozzarella and parmesan cheese.

Bake and Serve

1. Bake the lasagna cups for 20-25 minutes, or until the cheese is bubbly and golden brown.
2. Remove from the oven and let them cool in the muffin tin for about 5-10 minutes before carefully removing them. This helps them hold their shape.
3. Serve hot and enjoy your perfectly portioned individual lasagna cups.