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

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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.

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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