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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Prep Time: 15 mins
Cook Time: 30 mins
Serves: 12


  • 12 Italpasta Lasagne Noodles
  • 1 tsp Italpasta Extra Virgin Olive Oil
  • 1 jar Italpasta Chunky Style Marinara Sauce (680 ml)
  • 1 Small Onion, finely chopped
  • 1 clove garlic, minced
  • 2 cup Chicken Or Turkey, cooked, shredded
  • 1 can Mixed Beans, drained, rinsed
  • 1/2 cup Corn Kernels
  • 2 tsp Tex-Mex Spice Blend
  • 1 cup Part-Skim Tex-Mex Shredded Cheese Blend
  • Green Onion, 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.

Nutritional Analysis

Calories: 530kcal | Carbohydrates: 70g | Protein: 29g | Fat: 16g | Cholesterol: 36mg | Sodium: 689mg | Fiber: 14g | Sugar: 10g