Mini lasagna cups are a clever twist on the classic Italian favorite, offering all the rich flavors of traditional lasagna in perfectly portioned servings. Made with layers of savory meat sauce, creamy ricotta, and melted mozzarella nestled in crisp wonton wrappers, these cups are ideal for meal prepping, quick weeknight dinners, or kid-friendly lunches.
Why You’ll Love This Recipe
These lasagna cups combine convenience with comfort food. They are easy to assemble, bake quickly, and freeze exceptionally well. Wonton wrappers offer a light and crisp alternative to traditional pasta sheets, while the rich meat sauce and creamy cheese layers deliver satisfying flavor in every bite. Whether served fresh from the oven or reheated from the freezer, this recipe is a reliable crowd-pleaser.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 lb ground beef or Italian sausage
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 1 tsp Italian seasoning
- Salt & black pepper, to taste
- 24 wonton wrappers
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil, for garnish (optional)
Directions
- Cook filling: In a skillet over medium heat, cook the ground beef or Italian sausage with the diced onion until browned and fully cooked. Drain excess fat if necessary. Add the minced garlic, marinara sauce, Italian seasoning, salt, and black pepper. Simmer for about 5 minutes.
- Prepare cups: Preheat your oven to 375°F (190°C). Lightly spray a 12-cup muffin tin with nonstick spray. Press one wonton wrapper into each muffin cup, shaping it to form a base.
- Layer: In each cup, spoon a layer of ricotta cheese, followed by a layer of meat sauce and a sprinkle of mozzarella cheese. Place a second wonton wrapper on top of the first layer and repeat with additional sauce and cheese. Finish with a light sprinkle of Parmesan.
- Bake: Place the muffin tin in the oven and bake for 18–20 minutes, or until the cheese is melted and bubbly, and the wonton edges are golden brown.
- Serve or freeze: Allow the lasagna cups to cool slightly before serving. If freezing, let them cool completely, then wrap individually in foil or place in freezer-safe containers.
Servings and timing
This recipe yields 12 lasagna cups.
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: About 35 minutes
Variations
- Vegetarian Version: Replace the meat with sautéed mushrooms, zucchini, and spinach for a plant-based option.
- Spicy Kick: Use spicy Italian sausage or add crushed red pepper flakes to the sauce.
- Cheese Lover’s Delight: Mix ricotta with herbs and extra Parmesan for added flavor.
- Pesto Addition: Add a small spoonful of pesto between layers for a fragrant twist.
- Mini Alfredo Cups: Swap marinara for Alfredo sauce and use chicken instead of beef for a creamy variation.
Storage/Reheating
Storage: Store leftover lasagna cups in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze fully cooled lasagna cups individually wrapped or in a single layer in a freezer-safe container. They will keep for up to 3 months.
Reheating: To reheat from frozen, bake at 350°F (175°C) for 20–25 minutes until heated through. If reheating from the fridge, 10–15 minutes in the oven should suffice.
FAQs
Can I make these lasagna cups ahead of time?
Yes, you can assemble the cups a day in advance and refrigerate them. Bake just before serving.
What can I use instead of wonton wrappers?
You can use small squares of lasagna noodles, but wonton wrappers are more convenient and provide a crispier texture.
Do I need to grease the muffin tin?
Yes, lightly greasing the tin helps prevent sticking and makes removal easier after baking.
Can I freeze lasagna cups before baking?
It’s best to bake them first, then freeze. Pre-baked cups hold their shape and texture better after freezing.
Are these good for school lunches?
Absolutely. Once reheated, they can be packed in a thermos or lunch container and stay warm for several hours.
How do I prevent soggy bottoms?
Avoid adding too much sauce in each layer and bake until the edges are crispy.
Can I use store-bought marinara sauce?
Yes, a good-quality store-bought marinara works perfectly and saves time.
What herbs can I add for extra flavor?
Fresh basil, parsley, or a pinch of oregano in the cheese layer adds a lovely aromatic note.
Can I double the recipe?
Yes, this recipe scales easily. Simply use two muffin tins or bake in batches.
What’s the best way to serve these for guests?
Garnish with fresh basil or parsley and serve with a side salad or garlic bread for a complete meal.
Conclusion
Lasagna cups are a smart and satisfying solution for anyone seeking comfort food that’s both practical and portion-controlled. With their layered richness, freezer-friendliness, and family-approved flavor, they make an excellent addition to any meal prep plan or weeknight menu. Whether served fresh or reheated, these cups offer the perfect bite every time.
PrintLasagna Cups (Great for Freezer Prep)
Mini lasagna cups made with layers of wonton wrappers, meat sauce, ricotta, and melty cheese. Baked in a muffin tin, they’re perfect for portion control, freezer prep, and quick meals.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 lasagna cups 1x
- Category: Main Course
- Method: Baked
- Cuisine: Italian-American
- Diet: Halal
Ingredients
- 1 lb ground beef or Italian sausage
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 1 tsp Italian seasoning
- Salt & black pepper, to taste
- 24 wonton wrappers
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil, for garnish (optional)
Instructions
- In a skillet over medium heat, cook the ground beef or sausage with diced onion until browned. Drain excess fat if needed.
- Add minced garlic, marinara sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
- Preheat oven to 375°F (190°C). Spray a muffin tin with nonstick cooking spray.
- Place one wonton wrapper in each muffin cup, pressing down to form a base.
- Add a spoonful of ricotta cheese, a spoonful of meat sauce, and a sprinkle of mozzarella cheese into each cup.
- Top with a second wonton wrapper, more meat sauce, and a final sprinkle of mozzarella and Parmesan cheese.
- Bake for 18–20 minutes or until the cheese is melted and bubbly and the edges are golden brown.
- Let cool slightly before serving, or cool completely for freezing.
Notes
- These freeze well for up to 3 months — great for meal prep.
- To reheat from frozen, bake at 350°F (175°C) for 20–25 minutes.
- You can mix ground beef and sausage for extra flavor.
- Add chopped spinach to the ricotta for a veggie boost.
Nutrition
- Serving Size: 1 lasagna cup
- Calories: 210
- Sugar: 2g
- Sodium: 390mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 40mg