Lasagna Cups with Ham and Mushrooms.

Not your usual lasagna pan! These mini mushroom and ham lasagnas transform into delicious cups perfect for serving as an appetizer, main dish, or a quirky idea for a different dinner.

They prepare in just a few minutes and win everyone over at the first bite: the golden pastry, the velvety béchamel filling, sautéed mushrooms, and cooked ham make these cups crispy outside and creamy inside, a true delight that will soon become your signature dish!

The mushroom and ham lasagna cups are excellent straight out of the oven, but they can also be made in advance: just heat them for a few minutes in the oven before serving, and they’ll be crispy and irresistible again!

Ingredients

Difficulty: Easy
Cost: Medium
Preparation time: 20 Minutes
Portions: 6 Pieces
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter, All Seasons

6 sheets egg lasagna (fresh)
10.5 oz champignon mushrooms
3.5 oz cooked ham (sliced)
7 oz béchamel
2.8 oz grated Parmesan cheese
to taste salt
1 tbsp extra virgin olive oil
to taste black pepper
to taste dried parsley

Tools

Muffin Tins
Frying Pan

Steps

Prepare the filling
Clean the mushrooms and slice them. In a frying pan, heat a tablespoon of extra virgin olive oil with a bit of chopped parsley, then add the mushrooms and sauté them for about ten minutes until the natural water evaporates. Season with salt and pepper.
Lower the heat and add the diced cooked ham and béchamel. Mix well until the mixture becomes creamy and uniform.
Cut the lasagna sheets into squares and place them in a muffin mold, creating small “cups”.
Fill each cup with two tablespoons of mushroom mixture and sprinkle with Parmesan.
Bake in a preheated oven at 350°F for about 25 minutes, until the edges are golden and crispy.
Our Lasagna Cups with Ham and Mushrooms are ready. Enjoy your meal!