📝 About This Recipe
These adorable Mini Lasagna Bundles take everything you love about a classic Italian feast and shrink it down into a kid-friendly, hand-held format. Each bundle features tender pasta wrapped around a creamy three-cheese blend and savory meat sauce, baked to golden perfection in a muffin tin. They are the perfect solution for picky eaters who love a crispy edge and a gooey, cheesy center in every single bite.
🥗 Ingredients
The Pasta Base
- 12 pieces Lasagna noodles (cooked al dente and patted dry)
- 1 tablespoon Olive oil (to prevent sticking)
Savory Meat Sauce
- 1/2 pound Ground beef or turkey (lean)
- 1.5 cups Marinara sauce (your favorite brand or homemade)
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Dried oregano
Creamy Cheese Filling
- 1 cup Ricotta cheese (whole milk or part-skim)
- 1 Egg (large, lightly beaten)
- 1/4 cup Parmesan cheese (freshly grated)
- 1 tablespoon Fresh parsley (finely chopped)
- 1/4 teaspoon Salt and black pepper (to taste)
Topping
- 1.5 cups Mozzarella cheese (shredded)
- 2-3 leaves Fresh basil (torn for garnish)
👨🍳 Instructions
-
1
Preheat your oven to 375°F (190°C). Generously grease a standard 12-cup muffin tin with non-stick spray or a little olive oil.
-
2
Bring a large pot of salted water to a boil. Cook the lasagna noodles for about 8-9 minutes until al dente. Drain and lay them flat on parchment paper, brushing lightly with olive oil so they don't stick together.
-
3
While the pasta cooks, brown the ground meat in a skillet over medium-high heat until no longer pink. Drain any excess fat.
-
4
Stir the marinara sauce, garlic powder, and oregano into the meat. Simmer on low for 5 minutes, then remove from heat to cool slightly.
-
5
In a medium bowl, whisk together the ricotta cheese, beaten egg, grated Parmesan, chopped parsley, salt, and pepper until smooth and well combined.
-
6
Cut each cooked lasagna noodle in half crosswise. You will now have 24 shorter strips.
-
7
To assemble, take two strips of pasta and cross them in an 'X' shape inside one muffin cup. The ends should hang over the edges slightly to create the 'bundle' look.
-
8
Spoon 1 tablespoon of the ricotta mixture into the center of the pasta cross.
-
9
Top the ricotta with 1 generous tablespoon of the meat sauce.
-
10
Sprinkle about 1 tablespoon of shredded mozzarella over the sauce.
-
11
Fold the overhanging ends of the pasta strips over the filling toward the center to create a little parcel or 'bundle'.
-
12
Spoon a tiny bit more meat sauce on top of the folded pasta and finish with a final sprinkle of mozzarella cheese.
-
13
Repeat the process for all 12 muffin cups.
-
14
Bake for 20-25 minutes, or until the cheese is bubbly and the edges of the pasta are slightly golden and crisp.
-
15
Let the bundles rest in the tin for 5 minutes before using a butter knife to gently lift them out. Garnish with fresh basil and serve warm.
💡 Chef's Tips
If your noodles are too wide for the muffin tin, you can trim them lengthwise slightly to fit better. For a vegetarian version, swap the ground meat for finely chopped sautéed mushrooms or spinach. Make sure to pat the noodles dry with a paper towel before assembling to prevent the bundles from getting soggy. These freeze beautifully! Once baked and cooled, wrap them individually and reheat in the oven or air fryer for a quick lunch. Use a high-quality whole milk ricotta for the creamiest texture inside the bundles.
🍽️ Serving Suggestions
Serve with a side of warm marinara sauce for extra dipping fun. Pair with 'trees' (steamed broccoli florets) to add some healthy greens to the plate. A simple Caesar salad with crunchy croutons provides a nice texture contrast. For a fun kid-friendly drink, serve with sparkling apple juice in a fancy glass. Add a side of buttery garlic breadsticks for the ultimate Italian experience.