Lasagna Cups

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Ingredients (makes 12):

  • 1 batch of my pasta perfection dough
  • 2 Cups of your favorite tomato sauce
  • 1 14-oz package firm organic tofu
  • 10-oz fresh spinach, diced
  • 1 Cup of mozzarella
  • 1/4 Cup nutritional yeast
  • 4 cloves of garlic
  • 1 bunch fresh basil
  • salt and pepper to taste


  1. Prepare your pasta dough as per instructed.  In your food processor combine your tofu, spinach, , nutritional yeast,basil, garlic, and pulse until smooth.  Add salt and pepper to taste.   Taste a bite and adjust any seasonings as necessary.
  2. Cut your prepared pasta dough in 4 equal sections.  Cover and set aside the pieces you aren’t rolling out (this way it doesn’t dry up).  P1150191sP1150208s
  3. If you’re using a pasta machine:
    • Form your dough into a rectangle.  Have your pasta machine set on the thickest setting and roll it through 3 times, guiding your dough with your hands. Dust your dough with quinoa flour after each time it rolls through the machine (to prevent it from sticking!). Set your pasta machine on a thinner setting, roll through another 3 times, again guiding it through and dusting your dough.  Continue reducing the pasta machine setting until you get to the thinnest setting (it will be 1/8 inch thick).  Repeat this for each ball of pasta dough (remember to re-cover with plastic wrap so the remaining dough balls don’t dry out!).  You should have 4 strips of pasta dough.  P1150243s P1150234s
  4. If you’re rolling your pasta by hand:

  • Cut a a 1-foot piece of wax or parchment paper and dust with quinoa flour and place one dough ball atop, dust with quinoa flour and cover with another equal-sized piece of wax / parchment paper.  Roll your dough out into a rectangle until it is about 1/8 inch thick.  Repeat until all dough balls are rolled out.  You should have 4 strips of pasta dough.

5.  Your fresh pasta will cook in minutes, so if you are not planning on cooking your pasta right away cover with plastic and refrigerate or freeze.  Bring a pot of water to boil and place your fresh pasta in the water and cook for 3-5 minutes, until they rise to the top.  As they are ready move them to a greased baking dish (this keeps the cooked pasta from sticking together when you’re forming your cups).P1150424s

6.  Preheat your oven to 350 degrees Fahrenheit.  To assemble your lasagna cups liberally grease your muffin tin.  Lay one piece of pasta in your muffin tin and top with a spoonful of your filling then a spoonful of your tomato sauce.  Place a piece of pasta in the opposite direction (forming a criss-cross) and again layer a spoonful of your filling and top with tomato sauce.  Sprinkle with your cheese.  Repeat until all twelve are assembled.P1150427s P1150429s P1150436s

7.  Pop your muffin tin in the oven and bake for about 20 minutes, until the cheese has melted. P1150464s P1150475s labeled

8.  Enjoy eating whole!P1150490s label P1150497s


  1. Phyllis Towns says:

    I made this for a family dinner last week and it was fabulous! This is definitely a keep. Shared this recipe with my daughter in law, who also loved it. Now I want to make the ravioli and find more recipes. Thanks so much for sharing! ❤️

      • I made this again but this time took it to a family dinner of all non vegans. They were having the SAD of beef tenderloin, roast potatoes & mixed veggies. I brought a salad of veggie thinnings from my garden along with these lovely lasagna cups. Almost everyone tried them & loved them! I so enjoy watching carnivores try my vegan fare & seeing the surprise on their faces that this wonderful wholesome food is actually delicious! lol! I had to leave some behind for my daughter who had not tried it but after her daughter raved about it & her husband & father had seconds, she couldn’t resist. Thank you again for such a wonderful recipe!

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