Mini Lasagna Cups

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 cups (serves 4-6)
Category: Appetizer, Main Course, Snack
Method: Baking
Cuisine: Italian-American

Description

Imagine all the glorious, comforting layers of a classic lasagna—savory meat sauce, creamy ricotta, and gooey melted cheese—but in a fun, perfectly portioned, and crispy-edged package. These Mini Lasagna Cups are the ultimate crowd-pleaser. Made in a standard muffin tin, they replace traditional lasagna noodles with easy-to-use wonton or gyoza wrappers, which bake up into delightfully crunchy “cups.”

Perfect for game day, a fun family dinner, or as a standout appetizer at your next party, these little bites deliver all the flavor of the full-sized dish with a fraction of the effort. They’re customizable, freezer-friendly, and guaranteed to disappear in minutes!

Why You’ll Love This Recipe

• Fun & Fun to Eat: Individual portions are always a hit, especially with kids. The crispy wonton shell is a delightful twist.

• Quick & Easy: By swapping traditional noodles for wonton wrappers, you skip the boiling and layering, saving a ton of time.

• Perfect for Entertaining: They’re a fantastic make-ahead appetizer that’s easy to serve and less messy than a full slice of lasagna.

Ingredients

For the Meat Sauce:

• 1 teaspoon olive oil

• 1/2 pound (225g) lean ground beef (or Italian sausage, casings removed)

• 1/2 pound (225g) ground pork (or use all beef)

• 1/2 cup yellow onion, finely chopped

• 2 cloves garlic, minced

• 1 (24-ounce) jar of your favorite marinara or pasta sauce (about 3 cups)

• 1 teaspoon dried Italian seasoning

• Salt and freshly ground black pepper, to taste

For the Cheese Filling & Assembly:

• 1 cup (240g) whole milk ricotta cheese

• 1/2 cup (25g) freshly grated Parmesan cheese, plus more for topping

• 1 large egg, lightly beaten

• 2 tablespoons fresh parsley, chopped (plus more for garnish)

• Pinch of salt and pepper

• 24 square wonton wrappers (found in the refrigerated section of most grocery stores)

• 1 1/2 cups (170g) shredded low-moisture mozzarella cheese

Instructions

1. Preheat & Prepare: Preheat your oven to 375°F (190°C). Generously spray a 12-cup standard muffin tin with non-stick cooking spray. This is a crucial step to ensure your cups come out easily!

2. Make the Meat Sauce: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and ground pork. Cook, breaking it up with a spoon, until it’s browned all over, about 5-7 minutes. If there’s a lot of excess fat, carefully drain it off. Add the chopped onion and cook for 3-4 minutes, until it begins to soften. Stir in the minced garlic and cook for another 30 seconds until fragrant.

3. Simmer the Sauce: Pour the marinara sauce into the skillet with the meat. Add the dried Italian seasoning, and a pinch of salt and pepper. Stir everything together, bring to a gentle simmer, then reduce the heat to low. Let it bubble away gently while you prepare the cheese filling, stirring occasionally.

4. Prepare the Cheese Filling: In a small bowl, combine the ricotta cheese, grated Parmesan, beaten egg, and chopped fresh parsley. Add a small pinch of salt and pepper and mix until well combined. Set aside.

5. Assemble the Lasagna Cups: This is the fun part! Lay a wonton wrapper on your work surface. Gently press it into one of the prepared muffin cups, creating a cup shape. It’s okay if the corners stick up.

6. Layer 1: Place about 1 tablespoon of the meat sauce into the bottom of the wonton cup. Top the meat sauce with about 1 teaspoon of the ricotta mixture. Sprinkle a little shredded mozzarella on top of the ricotta.

7. Layer 2: Gently press a second wonton wrapper on top of the fillings, tucking it down into the cup. Repeat the layers: another tablespoon of meat sauce, another teaspoon of the ricotta mixture, and a final generous sprinkle of mozzarella cheese. For a nice finish, you can top with a tiny dusting of grated Parmesan.

8. Repeat: Continue this process with the remaining 11 muffin cups.

9. Bake to Perfection: Place the muffin tin on a baking sheet (to catch any potential drips) and bake in the preheated oven for 18-20 minutes. The cups are done when the edges of the wonton wrappers are golden brown and crispy, and the cheese on top is melted, bubbly, and lightly browned in spots.

10. Cool & Serve: Let the lasagna cups cool in the pan for at least 5-10 minutes. This is vital for them to set and for the wrappers to crisp up further. After they’ve rested, use a small knife or an offset spatula to gently loosen the edges of each cup and lift them out of the tin. Garnish with additional chopped fresh parsley and serve warm.

Notes

• Make it Spicy: Add a pinch of red pepper flakes to the meat sauce as it simmers.

• Vegetarian Option: Swap the meat for a plant-based ground meat alternative or a generous cup of finely chopped sauteed mushrooms and zucchini.

• Make Ahead: You can fully assemble the cups in the muffin tin, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. You may need to add 3-5 minutes to the baking time.

• Freezing: Baked and cooled cups can be frozen in a single layer in a freezer-safe container for up to 3 months. Reheat directly from frozen in a 350°F oven for 10-15 minutes, or until heated through.

Nutrition Information (per cup, based on 12 servings)

Serving Size: 1 Mini Lasagna Cup
Calories: 245
Sugar: 3.8g
Sodium: 520mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1.2g
Protein: 18g
Cholesterol: 55mg

Hayyat

Hayyat is a talented content writer and digital marketer with expertise in SEO, social media management, and online marketing. She excels at creating impactful, data-driven content to help businesses connect with their target audience and achieve measurable outcomes.