Mini Spinach and Ricotta Lasagna Cups

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Individual servings of creamy spinach and ricotta layered in tender lasagna cups, baked until golden for effortless kid-friendly portions. This italian-inspired kid friendly ready in about 50 minutes pairs (1-inch squares) lasagna noodles, fresh spinach, ricotta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 25 min Serves 12 Italian cuisine 150 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Cook 8 lasagna noodles according to package directions until al dente, then drain and rinse with cold water.
  2. Step 2: In a skillet, heat 1 tbsp olive oil over medium heat. Add 1 minced garlic clove and cook for 30 seconds until fragrant.
  3. Step 3: Stir in 1 cup chopped spinach and cook for 2 minutes until wilted. Season with 1/4 tsp salt and 1/8 tsp black pepper.
  4. Step 4: In a bowl, mix 1/2 cup ricotta cheese, 1/2 cup marinara sauce, and the cooked spinach mixture.
  5. Step 5: Grease a 12-cup muffin tin. Place one cooked lasagna noodle square in each cup, pressing it against the sides.
  6. Step 6: Fill each cup with 1 tablespoon of the ricotta mixture, then top with 1 tablespoon of marinara sauce and 1 teaspoon shredded mozzarella.
  7. Step 7: Bake for 20 minutes until cheese is melted and edges are golden.

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Frequently asked questions

How long does Mini Spinach and Ricotta Lasagna Cups take to make?

Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mini Spinach and Ricotta Lasagna Cups?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh spinach from drying out.

Can I substitute ingredients in Mini Spinach and Ricotta Lasagna Cups?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mini Spinach and Ricotta Lasagna Cups for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mini Spinach and Ricotta Lasagna Cups?

Italian kid friendly like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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