15 mins
30 mins
Serves 12

Chicken Chili Lasagne Cups

Turn leftover Easter flavours into family-friendly lasagna cups. These cups also make great leftover lunches for kids.
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  • 12 Italpasta Lasagne Noodles
  • 1 tsp extra virgin olive oil
  • 1 jar chunky style marinara sauce
  • 1 shallot / small onion, finely chopped
  • 1 clove garlic, minced
  • 2 cup chicken breasts (boneless, skinless), cooked, shredded
  • 1 can mixed beans, drained, rinsed
  • 1/2 cup corn kernels
  • 2 tsp Tex-Mex Spice Blend
  • 1 cup Tex-Mex shredded cheese blend (part-skim)
  • onion (green), thinly sliced for garnish


  • Preheat the oven to 400°F (200°C). Heat the oil in a medium saucepan over medium heat. Add onion and garlic. Cook for 5 minutes or until softened. Stir in the sauce, chicken, beans, corn and spice blend; simmer for 10 minutes.
  • Meanwhile, cook lasagne noodles in a large pot of boiling, salted water for 5 minutes or until just al dente; drain well. Cool slightly until safe to handle but still warm.
  • Line a greased muffin tin (1 cup for each serving) with two noodle halves crossing to form a cup. Divide chili between cups and top with shredded cheese. Bake for 20 minutes or until hot and bubbly. Serve cups garnished with green onions.
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Nutritional Analysis

Calories: 530kcalCarbohydrates: 70gProtein: 29gFat: 16gCholesterol: 36mgSodium: 689mgFiber: 14gSugar: 10g