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These Lasagna Cups are loaded with three types of vegan cheese, meaty ragu-style sauce and baked to golden, crispy perfection. They’re the perfect appetizer for get-togethers, or just a fun new way to spice up Lasagna night at home! 

Lasagna Cups: A fun twist on a classic family favorite dish

It’s National Lasagna Day, and what better way top celebrate than with these cute little Lasagna Cups?! And vegan at that!

Vegan cheese has come a long way in just the short six years I’ve been vegan … and throughout that time, Follow Your Heart has been a brand that has been tried and true. If you’ve been with me from the beginning, you know I’m a true Follow Your Heart Stan, which is why I’m so excited to share this recipe featuring their amazing Dairy-Free Cheeses with ya’ll!

Grab a drink and let’s to cookin’ the best Vegan Lasagna Cups!

the do’s and dont’s of making vegan lasagna cups

Okay, it might seem like common sense, because like … who hasn’t made lasagana? But lasagna cups are prepared a bit differently. Here are my pro tips on how to make ’em perfect each and every time!

• do: 

Salt your water generously when boiling your lasagna noodles. Actually, this goes for all pasta noodles. When making pasta, think of the noodles as the canvas. It’s the base of the entire dish – it needs to be strong and have a good layer of flavor. Adding salt to the boiling water ensures your noodles aren’t tasteless!

• don’t:

Let your noodles stick together! As soon as you’ve drained them, separate them from one another, drizzle a bit of oil on them, and lay them flat on a parchment paper-lined tray.

• do:

Prep your ingredients ahead of time. Once the noodles are done boiling and cool enough to touch, start cutting out your circles and having everything ready – almost like an assembly line! This makes the process go much more smoothly! Pro Tip: if you have kids, this makes for a fun cooking project!

how to make lasagna cups

Alrighty, now that’s you’ve got a little run-down on the do’s and dont’s, here’s how to make these cute cups of delicious cheezy goodness:

• cook

First, boil your lasagna noodles until al dente according to package directions. Drain and set aside to cool.

• make your ricotta and sauce:

Next, crumble the tofu into a food processor along with parmesan, apple cider vinegar, Italian seasoning, salt, pepper, and garlic powder. Pulse until smooth and set aside. Next, make the ragu-style sauce. Sauté some onion, garlic, and veggie crumbles over medium heat. Season and pour in your favorite  marinara sauce. Cover and simmer for about 15 minutes, stirring every so often.

• prep your noodles:

Then, when the noodles are cool enough to touch, use a cooking cutter or small rimmed glass to cut out 36 rounds from the pasta sheets. Then, take 6 lasagna sheets and cut those in half lengthwise. Line the bottom of a greased cupcake tray with a pasta round. Fold the long lasagna strips into rings and line the sides of the tray to form “pasta cups”.

• build and bake!

Now comes the fun part. Spoon some sauce into each cup, followed by the ricotta. Add another pasta round on top of the ricotta, pressing down gently. Top the second layer of rounds more sauce,  ricotta, and another pasta round. Top the last layer with the remaining sauce and sprinkle mozzarella on top. Bake until the cheese is melted and the sauce is bubbly!

tools you’ll need to make these vegan lasagna cups

• A cupcake tin
• A stock pot
• A sharp knife and cutting board
• A food processor

celebrate national lasagna day, every day with these recipes!

1. Vegan Pumpkin Ricotta Rolled Lasagna
2. Vegan Lasagna Fritta
3. Cheesy Vegan Pesto Stuffed Shells

lasagna cups: a new family fave!

Drop whatever it is that you’re doing and make these vegan lasagna cups to-night! If you make ’em and love ’em, I wanna know! Snap a photo and show me your cute cups! Tag me on Instagram at @eat_figs_not_pigs and #EatFigsNotPigs so I can see you’re recreations!

Til next time! XO!

Vegan Lasagna Cups

Ashley

These Lasagna Cups are loaded with three types of vegan cheese, meaty ragu-style sauce and baked to golden, crispy perfection. They're the perfect appetizer for get-togethers, or just a fun new way to spice up Lasagna night at home!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Vegan

Cuisine Appetizer/Main

Servings 12 Lasagna Cups

Ingredients

  

1x2x3x

• 16 dried lasagna sheets
• 8 oz extra firm tofu drained and pat dry
• ¼ cup Follow Your Heart Dairy-Free Parmesan grated or shredded, plus more for serving
• 2 tablespoons apple cider vinegar
• 2 teaspoons Italian seasoning divided
• 2 teaspoons kosher salt divided, plus more to taste
• 2 teaspoons ground black pepper divided
• 1 teaspoon garlic powder
• 1 cup finely chopped white onion
• 4 cloves fresh minced garlic
• 8 oz vegan ‘beef’ crumbles
• 2 tablespoons extra virgin olive oil
• 1 tablespoons coconut sugar or sweetener of choice, optional
• ½ teaspoon red pepper flakes optional
• ¼ teaspoon ground fennel
• 1 25-ounce jar of your favorite marinara sauce
• 1 7-ounce bag Follow Your Heart Dairy-Free Mozzarella Shreds
• Fresh minced parsley for garnish

Instructions

 

• Cook your lasagna noodles until al dente according to package directions. Drain and set aside to cool.
• Meanwhile, prepare the ricotta. Crumble the tofu into a food processor along with the parmesan, apple cider vinegar, 1 teaspoon Italian seasoning, ½ teaspoon salt, 1 teaspoon pepper, and the garlic powder. Pulse until smooth and set aside.
• For the sauce, sauté the onion, garlic, and veggie crumbles in the olive oil over medium heat. Season with the coconut sugar (if using), remaining teaspoon Italian seasoning, 1 ½ teaspoons salt, remaining teaspoon pepper, red pepper flakes (if using), and ground fennel. Using the back of a wooden spoon, break up the veggie crumbles and continue to cook, stirring often, until the onion is translucent, and the crumbles are heated through, about 5-6 minutes. Pour in the marinara sauce, reduce the heat to low, cover and simmer for about 15 minutes, stirring every so often. Set aside.
• Preheat the oven to 350° F.
• When the noodles are cool enough to touch, use a cooking cutter or small rimmed glass to cut out 36 rounds from the pasta sheets – you should be able to get 4-5 rounds from each sheet (see recipe notes1). Take 6 lasagna sheets and cut those in half lengthwise. Line the bottom of a greased cupcake tray with a pasta round. Fold the long lasagna strips into rings and line the sides of the tray to form “pasta cups”.
• Spoon about 1 tablespoon of sauce into each cup, followed by a heaping teaspoon of the ricotta. Add another pasta round on top of the ricotta, pressing down gently. Top the second layer of rounds with 1 tablespoon sauce, 1 heaping teaspoon ricotta, and another pasta round. Top the last layer with the remaining sauce and sprinkle the mozzarella on top. Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 15-20 minutes.
• Let cool 10 minutes before removing the lasagna cups from the tray. Garnish with fresh parsley and Follow Your Heart parmesan and enjoy!

Notes

1. When making the circles from the pasta sheets, make sure they’re not too small. If they’re bigger than the bottom of the cupcake tin – that’s okay! If they’re too small, they won’t hold up as well.

*Recipe inspired by Lauren's Latest and The Stay at Home Chef*

Tried this recipe?Let us know how it was!