Recipe: mini lasagna, a great snack for any occasion (video)

Photo: envato

Lasagna, the popular Italian dish known for its layers of juicy sauce, rich cheese and melting meat, has been given a fresh makeover. At a time when individual portions and aesthetic presentation became an essential part of the culinary experience, the idea of mini lasagnas baked in muffin tins was born. This approach not only brings practicality and convenience, but also allows for creativity in preparation and serving.

Mini lasagnas it is the perfect choice for get-togethers, children's parties or as an elegant snack at formal events. Their convenient size allows for easy serving and minimal packing, while retaining all the richness taste of traditional lasagna. With a little imagination and creativity, you can adapt this simple recipe according to your own preferences, you experiment with different fillings and so on and on you discover new dimensions of flavors. Take the time to try this recipe and you will surely impress both yourself and your loved ones guests.

Mini lasagnas

  • Servings: 12
  • Difficulty: easy
  • Rating: ★★★★★
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  • 12 sheets of pre-cooked lasagna pasta
  • 300 grams of minced meat (optional)
  • 1 medium onion, chopped
  • 2 cloves of garlic, finely chopped
  • 700 ml of tomato sauce
  • 250 grams of ricotta or cottage cheese
  • 200 grams of grated mozzarella cheese
  • 50 grams of Parmesan cheese
  • Salt, pepper and Italian seasoning to taste
  • Fresh basil for garnish


  1. Fry the onion and garlic in a frying pan over medium-high heat until golden brown. Add minced meat, salt, pepper and add Italian spices. Fry until the meat is completely cooked, then stir in the tomato sauce and cook on low for about 10 minutes.
  2. In a separate bowl, mix the ricotta or cottage cheese with half of the mozzarella, salt and pepper to taste.
  3. Lightly oil the muffin tins. Cut each sheet of lasagna pasta to fit the molds (round or square, depending on the shape of the mold). Place a piece of pasta, a spoonful of meat sauce, a spoonful of cheese in each mold and repeat the layering until you reach the top. Finish with a layer of meat sauce and sprinkle with the remaining mozzarella and parmesan.
  4. Heat the oven to 180 degrees Celsius. Bake the mini lasagnas for about 20 minutes, or until the cheese on top is golden brown and bubbly.
  5. Let the mini lasagnas cool slightly, then gently remove them from the molds. Garnish with fresh basil leaves before serving.

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