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Lasagna Cups (Great for Freezer Prep)

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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.

Ingredients

Scale
  • 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

  1. In a skillet over medium heat, cook the ground beef or sausage with diced onion until browned. Drain excess fat if needed.
  2. Add minced garlic, marinara sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
  3. Preheat oven to 375°F (190°C). Spray a muffin tin with nonstick cooking spray.
  4. Place one wonton wrapper in each muffin cup, pressing down to form a base.
  5. Add a spoonful of ricotta cheese, a spoonful of meat sauce, and a sprinkle of mozzarella cheese into each cup.
  6. Top with a second wonton wrapper, more meat sauce, and a final sprinkle of mozzarella and Parmesan cheese.
  7. Bake for 18–20 minutes or until the cheese is melted and bubbly and the edges are golden brown.
  8. 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

Find it online: https://yumfoodusa.com/lasagna-cups-great-for-freezer-prep/