Easy Lasagna Cups are a simple-to-make recipe that will delight young and old. These meaty, cheesy, tasty morsels are perfect for a snack, appetizer, or anytime meal. If you’re a fan of traditional lasagna, you will absolutely love these mini lasagnas.
You get home late from work, and the question is “What’s for dinner?” You open the refrigerator and see wonton wrappers, leftover ricotta cheese, leftover meat sauce, shredded mozzarella cheese, and Parmesan cheese.
The answer is clear – these absolutely delicious Lasagna Cups!
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Why You Should Make These Tasty Morels
There are a number of reasons that you should make these tasty morsels:
- They are super simple to make and a huge hit with kids of all ages.
- They can be made ahead of time and either reheated or frozen.
- They are the ultimate comfort food and make an amazing snack for those on the go. Also, they are just as good at room temperature as they are heated.
- They are amazingly delicious – need I say more?
Ingredients – Here’s What You’ll Need
As I just indicated, these mini lasagna cups contain only five basic ingredients plus a little vegetable oil.
I used wonton wrappers, ricotta cheese, my favorite meat sauce, shredded mozzarella cheese, and freshly grated Parmesan cheese.
For the ricotta cheese, I use my amazing homemade ricotta cheese. For the meat sauce, I used my delicious Bolognese Sauce.
My Bolognese Sauce is a rich meat mixture of among other things, sweet Italian sausage, petite diced tomatoes, tomato sauce, tomato paste, and red wine.
Making the Easy Lasagna Cups
To make the Lasagna Cups, I first brushed the cups of a large muffin tin with some vegetable oil. You could also use a non-stick vegetable oil spray here.
Then I started building the Lasagna Cups. First, I pressed the wonton wrappers into the bottom of each cup (Photo 1). Next, I added some ricotta cheese (homemade of course) (Photo 2).
Then, I added some meat sauce (also homemade) (Photo 3), and finally some shredded mozzarella cheese (Photo 4).
I repeated the process first by adding wonton wrappers turned 90 degrees (Photo 5). Then, I added some more ricotta cheese (Photo 6).
Next, I added some more meat sauce (Photo 7) and finished the second layer with some shredded mozzarella cheese (Photo 8).
What could be easier?
The last thing that I did was to sprinkle on some freshly grated Parmesan cheese.
I popped the Easy Lasagna Cups into a 375°F oven for about 15 minutes. After 15 minutes, the lasagna cupcakes were topped with gooey cheese cheeses and the wonton wrappers were golden brown.
I removed the Lasagna Cups from the oven. Then, I sprinkled on some minced fresh parsley and let the Lasagna Cups cool for about 10 minutes before removing them from the muffin pan.
Talk about good! I served the Lasagna Cups with some steamed vegetables.
Throughout dinner, the Master Taste Tester kept saying, “these are really good!” Another success. Yum!
Frequently Asked Questions
One of the beauties of this recipe is that the lasagna cups can be made ahead of time. I like to go ahead and bake the lasagna cups. The next day, I reheat them at 350°F for 10 to 15 minutes. They can, however, be made ahead and baked later. However, I would brush the exposed wonton wrappers with oil to prevent them from drying out.
The lasagna cups freeze beautifully and can be kept frozen for up to 3 months.
I like to shred my mozzarella cheese, but pre-shredded cheese will also work in this recipe.
I used a regular-sized muffin pan. I don’t think that a mini-muffin pan would work for these because of the amount of the filling.
Even if your muffin pan is non-stick, I would still brush it with oil or spray it with non-stick spray. The reason is that some of the filling might leak out and otherwise make it difficult to remove the cups from the pan.
If you’re looking for some more great “cup” recipes, check out my Tasty Taco Cups or Loaded Crispy Crown Cups.
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Easy Lasagna Cups
Ingredients
- 1 Tablespoon vegetable oil
- 24 wonton wrappers
- 1 cup ricotta cheese preferably homemade
- 2 cups meat sauce, preferably homemade
- 1 ½ cups (6-ounces) shredded mozzarella cheese (See Tip 1)
- ¼ cup (1-ounce) freshly grated Parmesan cheese
- Freshly minced parsley or chives for garnish (optional)
Instructions
- Preheat oven to 375°F
- Brush cups of a regular sized muffin pan with vegetable oil.
- Layer Lasagna Cups as follows: Wonton wrapper, 2 teaspoons ricotta cheese; 1 Tablespoon meat sauce; mozzarella cheese; wonton wrapper turned 90 degrees; 2 teaspoons ricotta cheese; 1 Tablespoon meat sauce; mozzarella cheese.
- Sprinkle lasagna cups with one teaspoon of freshly grated Parmesan cheese. (See Tip 2)
- Bake at 375°F for 10 to 15 minutes until cheeses are melted and wonton wrappers are golden brown. (See Tip 3)
- Remove from oven and cool at least 10 minutes. If desired sprinkle with freshly minced parsley or minced chives.
- Remove Lasagna Cups from muffin cups and serve.
- Yield: 6 servings. 12 Easy Lasagna Cups(See Tip 4)
Tips/Notes
- I always shred my own mozzarella cheese. The reason is that the pre-shredded cheese contains a coating that impacts both the flavor and the melting.
- Can be made in advance up to this point and either refrigerated or frozen.
- After about 10 minutes, watch the lasagna cups closely. If the wonton wrappers are getting too brown, cover loosely with aluminum foil.
- The Easy Lasagna Cups can be baked ahead of time and reheated at 350°F for 10 to 15 minutes. They can also be frozen and reheated at a later time.
Linda says
These are yummy. I made more to serve at a baby shower and froze them. What is the best way to reheat frozen lasagna cup?
Chula King says
Linda,
For best results, it’s best to reheat these in the oven. Place the frozen lasagna cups on a baking sheet and lightly cover with aluminum foil to prevent them from drying out. Heat them in a 350°F oven for 25 to 30 minutes, removing the aluminum foil during the last five minutes. Let the lasagna cups rest for five minutes before serving.
Chula
Linda says
Chula, Thank you for the quick response. This is really helpful. Linda
Leslie says
Can you use this recipe with lasagna noodles instead of wonton wrappers? What would be the difference in cooking time?
Chula King says
Leslie,
I’ve never made this recipe with lasagna noodles instead of wonton wrappers. However, as I’ve thought about it, I’m not sure that the lasagna noodles would work.
If you do try the recipe with lasagna noodles, I’d love to hear how they worked.
Chula
Gayle Perl says
This recipe was so much easier than making lasagna. Presents itself nicely. I can hardly wait to make it for company.
Marcy Hardin says
Will make them today with left over sauce BUT why 24 wrappers if it makes 6. I’m missing something in the recipe because I see 2 layers of one wrapper each – that’s 12. Do you use 2 per layer? ( featured in Detroit Free Press this morning 8/11)
Chula King says
Hi Marcy,
The recipe makes a total of 12 lasagna cups. I just looked at the recipe and can see the confusion where I indicated 6 servings (what I didn’t include was that a serving was two lasagna cups). Sorry!
I’ve updated the recipe to indicate that it makes 12 lasagna cups!
Thanks for pointing this out to me.
Chula
Nina says
They look AMAZING!!
Has anyone tried them with non-meat sauce ?
Chula King says
Hi Nina,
I’m afraid that I’ve only made these with a meat sauce.
Chula
May says
Ingenious looks yummy
Chula King says
They really are yummy May!
Chula