Lasagne cupcake

Name: Lasagne cupcake
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Yield: 0
Ingredients: Type 00 flour 1.6 cups; Eggs 2; Carrots 1; White onions ½; Celery 1 rib; Butter 3 tbsp; Sausage 10.6 oz; Red wine 0.3 cup; Meat broth ½ cup; Tomato paste 0.7 tbsp; Tomato purée 1.1 cups; Fine salt to taste; Black pepper to taste; Butter 1.8 tbsp; Whole milk 1 ¼ cup; Type 00 flour 0.9 oz; Nutmeg 1 pinch; Fine salt to taste; Grana Padano PDO cheese to grate 1.8 oz

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266

Calories per serving

Energy Kcal 266
Carbohydrates g 17.4
of which sugars g 3.4
Protein g 9.7
Fats g 17
of which saturated fat g 7.82
Fiber g 1.2
Cholesterol mg 67
Sodium mg 462

Difficulty: Easy
Prep time: 60 min
Cook time: 2 h
Makes: pieces
Cost: Low
Note Ingredients for 12 cupcakes

PRESENTATION

Lasagna cupcakes are a fun twist on the classic lasagna from Emilia-Romagna, Italy. I mean, instead of the usual big pan, you get these moist, bite-sized treats made in a cupcake tin. And here's the thing—despite the change, you still taste all the best parts. Fresh pasta sheets, a tender sausage ragù, and super creamy béchamel all packed into your own individual lasagna servings. Really, really good. Folks love how each one stays neat with those golden edges just the right amount of crispy. Plus, the inside is rich and soft. In Emilia-Romagna, food traditions are huge, but this mini lasagna cup shows you can have the old-school flavors and something modern and fun for parties or family get-togethers.

When you're craving a new spin on comfort food, these lasagna cupcakes totally deliver. Easy to eat—no fork needed. Perfect for buffets, kids’ parties, or even dinner when you want less mess. The layers are there, and you’ll notice the tangy tomato sauce and creamy filling with every bite. Some folks toss in extra cheese or swap sausage for ground beef. Keeps things interesting, right? It's common to see different takes in Italy, like versions with pesto or veggies, but the sausage and béchamel combo is the heart of the Emilia-Romagna style.

Using a muffin pan keeps these personal lasagna portions just right, and you can try different fillings if you’re in the mood for something new. Whether you call them lasagna muffins or mini lasagna cups, this dish makes lasagna a little more playful. Really. And it still keeps the flavors and textures that make Italian food so rich and satisfying. Perfect for those who love creativity with traditional dishes. Seriously, these cupcakes ensure everyone gets their own delicious piece of Italy, right at home. Can't go wrong with that.

INGREDIENTS

266

Calories per serving

Ingredients for Egg Pasta: Type 00 flour 1.6 cups (200 g); Eggs 2

for the Sauce: Carrots 1; White onions ½; Celery 1 rib; Butter 3 tbsp (40 g); Sausage 10.6 oz (300 g); Red wine 0.3 cup (60 g); Meat broth ½ cup (125 g); Tomato paste 0.7 tbsp (10 g); Tomato purée 1.1 cups (250 g); Fine salt to taste; Black pepper to taste

for the Bechamel: Butter 1.8 tbsp (25 g); Whole milk 1 ¼ cup (300 g); Type 00 flour 0.9 oz (25 g); Nutmeg 1 pinch; Fine salt to taste

for the Topping: Grana Padano PDO cheese 1.8 oz (50 g) - to grate

Preparation

How to prepare Lasagne cupcake

To prepare the lasagna cupcakes, start by preparing the egg pasta: place the flour in a mound on a work surface, make a well in the center, break the eggs 1 into it, and mix the eggs with the flour from the edges using a fork. Then work the dough 2 with your hands until all the flour is incorporated, kneading vigorously and, if necessary, add a tablespoon of warm water to soften the dough. Continue kneading until the dough is smooth and compact. Wrap the obtained dough with plastic wrap 3 and let it rest for at least half an hour in a cool, dry place.

Now move to the sauce preparation: finely chop the celery, carrot, and onion and sauté them in a large saucepan with butter 4. Let them brown for 15 minutes, then add the crumbled sausage 5, cook for a couple of minutes, and deglaze with red wine 6. Adjust with salt and pepper.

Add the tomato paste to the beef broth 7 and add it to the sautéed vegetables and crumbled sausage 8. Leave the sauce on the heat for 15-20 minutes, add the tomato puree, and continue cooking on low heat for at least 50 minutes. In the meantime, prepare the bechamel following the instructions Béchamel sauce (Bechamel).

Roll out the fresh egg pasta with a pasta machine, starting with the widest thickness and gradually moving to the thinnest 10. Once you have the sheets, cut out 12 square sheets of pasta, each side 4 inches 11. Blanch the pasta squares for a few seconds in boiling salted water 12.

From the remaining sheets, cut out 12 pasta circles with a diameter of about 2.5 inches 13 and blanch them as well in boiling salted water 14. Butter a 12-cupcake or muffin tin 15 or 12 individual molds.

Place a square of pasta in each mold of the tin 16 and start assembling the lasagna cupcakes: first add a tablespoon of bechamel 17, then one of sauce in each pasta square, and sprinkle with a tablespoon of grated Parmesan 18.

Continue with another layer: place the pasta circles in each cupcake 19 and cover them with a tablespoon of bechamel, one of sauce 2, and a sprinkle of grated Parmesan. Bake the lasagna cupcakes in a static oven at 320°F for 40-45 minutes. Your lasagna cupcakes are ready to serve!

Storage

Consume the lasagna cupcakes immediately or store them in the refrigerator in a container with a lid for up to one day.
Lasagna cupcakes can be frozen; if you decide to freeze them raw, you should leave them in the tin, if cooked, you can place them in the freezer in an airtight container, but when it's time to reheat them, you'll need to place them back in the muffin tins.