Single portion lasagna is an easy-to-make, fun idea for your packed lunches or picnics.
Already portioned out and great served cold, mini lasagnas are a perfect option for any activity - indoor or outdoor!
Muffin tin
To make single-portion mini lasagnas, you can use a muffin tin or disposable aluminum molds. This will make for small portions of lasagna you can take with you wherever you want. Plus, you can have fun filling them if you’re willing to experiment with imaginative and light ingredients for summertime!
The pasta for mini lasagna muffins
To keep these mini lasagnas from drying out, it’s best to use fresh egg pasta pre-cooked in boiling water, since the ready-to-use lasagna sheets don’t do that great without a lot of filling to keep the pasta moist. Make the lasagna at home with the easy-to-remember portion: 4 oz flour for one egg.
How to make single-portion mini lasagna muffins
To make single-portion lasagna muffins, first cut the fresh sheets of pasta for the lasagna into quite a few 10 cm squares. Cook in boiling water for a few minutes.
Drain and season with a drizzle of oil without breaking them.
Brush the aluminum molds or the muffin tin with béchamel sauce and then lay the first layer of pasta on the bottom. Continue with a spoonful of meat sauce, a few cubes of mozzarella, a sprinkling of parmesan cheese and more béchamel. Then continue with more pasta, followed by more seasoning and another layer of pasta to close the muffin with the last quarter of pasta, a little béchamel sauce, ragù, and parmesan cheese.
Bake at 400°F for 15-20 minutes or until the surface of the lasagna muffins are golden brown.
You can also freeze them – whether ready-to-bake and already cooked.
Recipe variants
With this recipe, you can make all kinds of different lasagna varieties! You could use salmon and zucchini; spinach and ricotta cheese, or use mushrooms and a mixture of vegetables. And that’s just a few examples!
Even if they’re delicious freshly baked, these mini lasagna muffins are great served cold for a summer lunch as well.
No-bake mini lasagna muffins
To avoid turning on the oven in summer, we suggest making a very fresh and light variety of mini lasagna muffins: Use carasau bread instead of egg pasta.
Just soften it slightly with vegetable broth or water and then place it in layers into the molds, alternating with ricotta and sundried tomatoes in oil. You can add some pesto to give it a little more taste as well. Or toasted pine nuts for a bit of crunchiness.
Once the lasagna is ready without cooking, place it in the fridge until it’s time to eat. Just remove them from the molds and serve.
Browse the Photo Gallery for useful tips on cooking Mini Lasagne Muffins!