Lasagna cupcakes with pioppini mushrooms

Name: Lasagna cupcakes with pioppini mushrooms
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Ingredients: Lasagne pasta fresh pasta sheets 8; Pioppino Mushrooms 7.1 oz; Smoked pancetta diced 3.5 oz; Asiago cheese 3.5 oz; Garlic 1 clove; Rosemary 1 sprig; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

it de fr es br

296

Calories per serving

Energy Kcal 296
Carbohydrates g 38.3
of which sugars g 1.7
Protein g 12.6
Fats g 10.2
of which saturated fat g 3.54
Fiber g 3.2
Cholesterol mg 63
Sodium mg 484

Difficulty: Easy
Prep time: 30 min
Cook time: 30 min
Makes: 8 pieces
Cost: Low

PRESENTATION

Lasagna cupcakes bring a playful spin to a true Italian classic from Emilia-Romagna. Honestly, these little creations are inspired by the rich, tender layers you’d expect in lasagne alla bolognese. But instead, you get these cute single servings packed with poplar mushrooms—or as they say in Italy, pioppini. And look, swapping the big tray for mini lasagna recipes really lets you focus on all those cozy autumn flavors. The mushrooms? They give each bite a moist earthiness. Plus, the pasta edges get that crispy golden finish. Super super tasty.

Folks in Bologna know how to turn simple, seasonal things into something special, and these lasagna cupcakes—seriously good—show off that tradition. It’s like taking the comfort of a lasagna and giving it a fun, snack-size update. Easy to share. A lot of people in Italy use pioppini when they want something different from the usual meat sauces. So, when you bite into one of these individual lasagna portions, you taste the golden top, rich mushroom filling, and a little hit of cheese. All in a couple of bites.

It’s a nice change-up for anyone who loves mini lasagna recipes or wants easy lasagna appetizers for a get-together. Whether you call them mushroom lasagna bites or just lasagna in a cupcake shape, they make a tangy and soft surprise at parties. Pretty simple. Some folks even use a lasagna muffin tin—keeps everything neat and gives you that classic edge everyone grabs for first.

If you’re after something that mixes Italian tradition with a bit of fun, these mini lasagna cupcakes with pioppini mushrooms are really really good. A pretty good way to bring a little piece of Emilia-Romagna right to your table. They’re perfect for a cozy dinner or a lively gathering—making them a versatile choice for anyone wanting to explore Italian flavors in a modern way. So, for real, why not give them a try and enjoy the rich, comforting taste of Italy in every bite?

How to prepare Lasagna cupcakes with pioppini mushrooms

To prepare the pioppini lasagna cupcakes, start by cleaning the mushrooms. Cut the base to detach them and then with a small brush, scrub off any soil residues. Move to the stove. In a pan, heat oil and peeled garlic, add the bacon, and let it brown over medium heat for 2 minutes so it releases its fat. Now add the pioppini mushrooms to the pan with the rosemary and continue cooking for 2-3 minutes. Salt, pepper, and let cool slightly; at the end of cooking, remove garlic and rosemary. Meanwhile, boil the fresh pasta sheets in salted boiling water for 1 minute, drain them on a very clean cloth, and let them cool. From each sheet, cut a piece of pasta: this way you will have a square and a rectangle. Brush each side with oil. Then grease 8 muffin molds with a bit of oil, place a square sheet in each, and then the rectangle. Fill with the mushroom and bacon mixture, add the cheese cubes, and bake at 430°F in a convection mode for about 20 minutes. Your pioppini lasagna cupcakes are ready, enjoy!

Storage

The pioppini lasagna cupcakes can be stored in the refrigerator for one day. You can also freeze them raw, leaving them in the mold, or cooked, placing them in a container.