It’s hard to turn down something that has both “lasagna” and “pizza” in the name.

And while these delicious Italian dishes don’t come together often, they pair perfectly in my Lasagna Pizza Cups.

Despite my love for Italian food, I actually don’t have many Italian dishes on my site. Luckily, the flavors of this one will make up for the loss… I’m sure of it!

One of the things I enjoy the most about these Lasagna Pizza Cups is that they can be whipped up even when you’re in a bit of a rush.

Their bite-sized form makes them seem like an appetizer, but I like to serve them up for dinner before busy sports nights for the kids… easy to eat and hearty!

Just because I serve them up as a meal doesn’t mean they don’t make great finger food for a party.

I’m telling you, if you bring these to a tailgate or to your next get-together, they’ll be one of the first things to disappear.

The melted mozzarella cheese on top is enough of a temptation, but the flavorful beef and ricotta beneath will keep everyone coming back for more.

Oh, and I can’t forget to mention the flakiness of the buttery biscuit cups…

Do I have your attention? If so, you can find the recipe for my Lasagna Pizza Cups below.

Lasagna Pizza Cups

I love this recipe for both its ease and yummy flavor. This is one of my favorite go-to recipes when I need something hearty and quick before busy sports nights with the kids. You can always add some veggies to the beef mixture if you want to get in some greens!

Ingredients

1/2 lb lean ground beef
1 small onion, chopped
2 minced garlic cloves
1 cup pizza sauce (I like a canned variety called Don Pepino)
1 can buttermilk biscuits, refrigerated, unlayered
1/2 cup ricotta cheese
3/4 cup shredded Mozzarella

Instructions

Preheat your oven to 375°F.
Cook the ground beef, onion, and minced garlic cloves in a large skillet over medium heat until meat is no longer pink. Add salt and pepper to taste. Drain grease and keep meat in skillet. Stir in pizza sauce and remove from heat.
Press biscuits on bottom and up sides of lightly greased muffin pan. Use regular size biscuits—not minis or Texas size.
Spoon about one rounded tablespoon into each biscuit cup. Top each with a heaping teaspoonful of ricotta and sprinkle with shredded mozzarella.
Bake for 18-20 minutes or until golden brown.
Remove from oven and gently run a knife around the outer edge of the pizza cups to loosen from sides of pan. Let sit for 5 minutes before serving.