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Mini Lasagna Bolognese Cups

Difficulty Level: Moderate

Total Time: 2.5 hours

Serving Size: 4 servings


Easy Bolognese Sauce:

  • 1/2 lb. ground sirloin beef

  • 4 garlic cloves, minced

  • 1/2 cup red wine

  • 14 oz. crushed tomatoes, preferably San Marzano

  • 1 tbsp. tomato paste

  • 1/4 cup heavy cream

  • 1/4 tsp. ground nutmeg

  • Salt & pepper to taste

Mornay Sauce:

  • 2 tbsp. salted butter

  • 2 tbsp. all-purpose flour

  • 1 cup whole milk

  • 1/3 cup Parmigiano Reggiano, finely grated


  • 4 fresh pasta sheets, roughly 9 x 12 inches

  • 2 cups Bolognese sauce

  • 1 cup Mornay sauce

  • 1 cup whole milk mozzarella, shredded

  • 1/2 cup Parmigiano Reggiano, grated

  • 4 oz. fresh mozzarella

  • 2 tbsp. Italian parsley, finely chopped

Tip: To reduce cooking time, use store bought Bolognese sauce.


Easy Bolognese Sauce (can be made a day ahead):

  1. Add the ground sirloin to a large heavy-bottomed pot and cook over medium-high heat for until fully cooked, crumbling the meat with a wooden spoon. Stir in the minced garlic and let cook for a further 1-2 minutes.

  2. Add the red wine, crushed tomatoes, tomato paste, salt and pepper. Stir and let simmer over low heat for 15 minutes.

  3. Remove sauce from heat and stir in the nutmeg and heavy cream. Season with more salt and pepper to taste. Set aside to let cool.

Mornay Sauce (can be made a day ahead):

  1. In a small pot over low heat, melt butter and stir in flour. Once a thick paste-like texture has developed, slowly whisk in the milk. Once the mixture has thickened, whisk in the grated Parmigiano. Set aside to let cool.


  1. Bring a large pot of water to a boil.

  2. Meanwhile, use a cookie cutter to cut small circles from the fresh pasta sheets. Use your judgement on what size will fit the baking dishes you're using.

  3. Once the water comes to a boil, add plenty of salt. Drop in the lasagna circles for about 1-2 minutes until al dente. Remove from the pot and set aside to let cool.

  4. Preheat oven to 375°F. Meanwhile, to assemble the lasagna cups, spread about 1 tbsp. of Mornay sauce over the bottom of the baking dish. Place the first pasta circle over the Mornay sauce. Spread about 1 tbsp. of Bolognese sauce on top of the pasta circle. Place another pasta sheet on top and spread the Mornay sauce over the pasta circle and then sprinkle shredded mozzarella and Parmigiano on top. Repeat this process until you’ve filled the baking dish to the top.

  5. Top with torn, fresh mozzarella. Repeat for the remaining cups.

  6. Bake the lasagna cups for 15 minutes and then place under the broiler for 1-2 minutes until the mozzarella has fully melted.

  7. Remove from oven and top with chopped parsley.


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