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Homemade Lasagna Cups {grain & gluten free}
Homemade Lasagna Cups produce a simple, perfectly portioned dinner. Easy, made from scratch pasta, layered with meat, marinara, mozzarella and parmesan.
After going grain and gluten free, pasta is one of the main things I missed. When I was pregnant with baby #3 I craved pasta in the first trimester and I did find some that worked with a grain and gluten free diet, but holy hell, it cost my kid’s college tuition (unless you’re Aunt Becky, then college has no price tag….). ANYWAY…I realized that making pasta homemade not only tastes better, but it’s actually really easy! Don’t let the homemade component of this recipe intimidate you, you can do it!
How to Make Homemade Lasagna Noodles
- If you have a Kitchen Aid Mixer, that works best (but you can also use a large mixing bowl and a wooden spoon).
- Add tapioca flour, almond flour, salt & eggs to mixer and blend with dough hook.
- Once dough starts to come together, add in 1-2 tbsp of water and continue blending, till dough resembles crumbs and holds together enough to work with.
- Cover (clean) countertop in tapioca starch and knead dough with hands until it is smooth and easy to work with.
- Roll dough out thin and cut, using a pizza cutter, into 3×3 inch squares (makes about 30 squares, but you only need 24). It works best if you split the dough into four sections and work with 1 section at a time.
How To Make Homemade Lasagna Cups
- While you are making your homemade pasta sheets, brown your hamburger on the stovetop. Once hamburger is browned, add in marinara and mix together.
- In a small bowl, combine shredded mozzarella and parmesan cheese.
- Once you have your pasta squares (24), meat mixture and cheese, you’re ready to assemble your lasagna cups.
- Start by greasing muffin tins (12).
- Place one 3×3 inch pasta square in the bottom of each muffin tin.
- Add 1 tbsp of meat mixture on top of pasta square.
- Cover meat mixture with mozzarella/parmesan cheese blend.
- Add another 3×3 inch pasta square on top of cheese and press it down into the cup.
- Repeat meat mixture and then top with cheese.
- Bake Lasagna Cups at 375 degrees for 20 minutes.
- Remove from oven and let sit for about 5 minutes to cool off.
- Serve immediately with a side of veggies!
Can You Freeze Homemade Pasta Dough?
Yes, this dough freezes great! I like to make a double batch and freeze half of it. Prepare it as stated above and then place pasta squares in aluminum foil and lay flat in freezer. When ready to use, take out of freezer and let defrost before making recipe.
For other grain and gluten free Italian dishes, I recommend trying Zucchini Casserole, Slow Cooker Bolognese and Pizza Rolls!
Homemade Lasagna Cups
Ingredients
- 1 1/4 cups tapioca starch
- 1 cup almond flour
- 1/2 tsp salt
- 2 eggs
- 1-2 tbsp water
- 1/2 lb ground beef
- 2 cups marinara
- 1 cup mozzarella
- 1/2 cup parmesan
Instructions
-
To Make Pasta Dough
In a mixer, using a dough hook, combine tapioca flour, almond flour, salt & eggs until mixture comes together. Add in 1-2 tbsp water and continue blending till dough looks crumbly and holds together.
Cover counter top in tapioca flour and knead dough with hands until it is smooth and easy to work with.
Separate dough into 4 sections, working with 1 section at a time. Roll dough very thin and using a pizza cutter, cut dough into 3x3 inch squares. For this recipe, you'll need 24 squares.
To Make Lasagna Cups
Brown beef on stovetop and then add in marinara and mix.
In a small bowl, combine mozzarella and parmesan mixture.
Grease 12 muffin tins.
Place 1 pasta square in bottom of muffin tin.
Add 1 tbsp meat/marinara mixture on top of pasta square and then cover with mozzarella/parmesan mixture.
Add a pasta square on top of cheese mixture and press down. Then layer in 1 more tbsp of meat mixture and top with cheese.
Bake at 375 degrees for 20 minutes.
Remove from oven and let sit for about 5 minutes to cool off before removing from muffin tins and serving.
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