Smashed Potato Lasagna Cups

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A Note from Feedfeed

If you're craving the comfort of lasagna but want something easy, fun, and perfect for sharing, these Lasagna Cups made with crispy smashed baby potatoes are exactly what you need. Think tender roasted potatoes molded into muffin tin "cups," filled with rich homemade Bolognese sauce, creamy ricotta, melty mozzarella, and a sprinkle of Parmesan. It’s a handheld twist on classic Italian lasagna that’s ideal for entertaining, meal prep, or a cozy weeknight dinner.

Recipe Description

These Bolognese Lasagna–Style Stuffed Smashed Potato Cups are a game-changing way to serve lasagna—with no noodles required. Baby potatoes are boiled until fork-tender, smashed into muffin tins, and roasted until golden and crisp. They're then layered with homemade Bolognese, dollops of ricotta, fresh mozzarella slices, and a shower of grated Parmesan. Finished with fresh basil, every bite is loaded with flavor, texture, and that nostalgic lasagna warmth—packed into a perfectly portioned potato cup. Great for parties, cozy nights in, or anyone looking for a low-effort, high-reward recipe.

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  • Ingredient Notes
  • FAQs
  • Recipe Card

Ingredient Notes

  • Baby Potatoes: Choose small, evenly sized potatoes for best results. Yukon Gold or baby yellow potatoes get perfectly creamy on the inside and crisp on the outside.

    Ground Beef: Use 80/20 ground beef for maximum flavor and moisture in the sauce.

    Tomato Paste: Cooking the paste until dark red adds deep umami and richness to your Bolognese.

    Crushed San Marzano Tomatoes: These high-quality tomatoes offer a sweet, low-acid base for the sauce. Don't skip them!

    Ricotta Cheese: Adds creamy richness—feel free to use full-fat for the best texture.

    Fresh Mozzarella: Melts beautifully and gives that stretchy, cheesy lasagna effect.

    Parmesan Cheese: Use freshly grated for maximum flavor and melt.

    Fresh Basil: Adds brightness and a pop of color—don’t skip it for garnish!

FAQs

Can I make lasagna cups ahead of time?

What’s the best potato to use for lasagna cups?

Can I make these vegetarian?

Can I freeze lasagna potato cups?

Recipe Card

ingredients

  • Kosher salt
  • 12 baby potatoes
  • 1 tablespoon olive oil
  • 1/4 white onion, finely chopped
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1/2 pound ground beef
  • 1 (14.5 ounce) can crushed San Marzano tomatoes
  • Black pepper
  • Crushed red pepper flakes
  • Cooking spray
  • Ricotta cheese
  • Fresh mozzarella cheese, thinly sliced
  • Parmesan cheese, freshly grated
  • Fresh basil, chiffonade

Method

  • Step 1

    Preheat oven to 425F. Bring a pot of salted water to boil, then place in the potatoes. Boil the potatoes until tender, about 20 minutes.

  • Step 2

    Meanwhile, heat olive oil in a large pan over medium heat. Add in the chopped onion and saute until translucent and softened, about 7 minutes. Add in the garlic and cook for 30 seconds. Add in the tomato paste and mix to evenly incorporate. Cook about 7 minutes, until slightly darkened but not burnt. Add in the ground beef and break apart, cooking until just browned, about 5 minutes. Pour in the crushed tomatoes and mix to incorporate. Season with salt, pepper, and crushed red pepper to taste. Set aside.

  • Step 3

    Spray a muffin tin with cooking spray. Place a boiled potato into each muffin crevice, and use a cup to push them down and flatten them into thin cup shapes, fitting the muffin tin. Spray the potatoes with cooking spray and bake until deep golden brown, about 20 minutes. Leave the oven on.

  • Step 4

    Remove from oven and fill the potato cups with a spoonful of ricotta, then some of the ground meat mixture, then a slice of mozzarella, and a layer of Parmesan. Bake until the tops are golden. Serve with fresh basil to garnish. Enjoy!