If you love the rich, layered comfort of traditional lasagna but want something fun, portion-controlled, and endlessly easier to serve at gatherings, Lasagna Cups are your answer. By using standard wonton wrappers or pre-cooked lasagna sheets cut to size as a crispy, golden shell, you get all the gooey, melty goodness of ricotta, mozzarella, marinara, and savory meat packed into a convenient muffin tin format. Whether you are hosting a game day party, packing a school lunch, or looking for a weeknight dinner that kids and adults will obsess over, this recipe delivers maximum flavor with minimal cleanup.
Ingredients
- 1 tablespoon olive oil
- ½ pound ground beef (or ground Italian sausage)
- ½ cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup marinara sauce (your favorite store-bought or homemade brand)
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 cup whole milk ricotta cheese
- 1 large egg (lightly beaten, to bind the mixture)
- ½ cup grated Parmesan cheese (divided)
- 1 ½ cups shredded mozzarella cheese (divided)
- 2 tablespoons fresh basil or parsley, finely chopped
- 24 wonton wrappers (standard square size found in the refrigerated produce section)
Instructions
- Preheat your oven to 375°F (190°C). Generously coat a 12-cup standard muffin tin with non-stick cooking spray or olive oil.
- Heat the olive oil in a skillet over medium-high heat. Add the diced onion and ground beef (or sausage). Cook for 5 to 7 minutes, breaking the meat apart with a wooden spoon until it is fully browned and the onions are translucent.
- Stir in the minced garlic and Italian seasoning, cooking for about 1 minute until fragrant.
- Pour in the marinara sauce, reduce heat to low, and let it simmer for 5 minutes so the flavors meld together. Season with salt and pepper to taste. Remove from heat.
- In a medium mixing bowl, combine the ricotta cheese, lightly beaten egg, chopped fresh basil (or parsley), ¼ cup of the Parmesan cheese, and half of ½ cup of the mozzarella cheese. Stir thoroughly until smooth and well-incorporated. Set aside.
- Take one wonton wrapper and gently press it into the bottom of a greased muffin tin cup. Place a second wonton wrapper inside at a slight cross-angle to the first one, covering the sides and creating a secure, multi-layered cup shape.
- Spoon about 1 tablespoon of the ricotta mixture into the bottom of each wrapper cup.
- Layer over the ricotta with 1 to 2 tablespoons of the meat sauce.
- Sprinkle a small pinch of the remaining mozzarella cheese over each cup. Repeat the process for all 12 muffin cups.
- Top the finished cups with the remaining mozzarella cheese and the rest of the Parmesan cheese for a golden, bubbly crust.
- Bake in the preheated oven for 12 to 15 minutes, or until the edges of the wonton wrappers are deep golden-brown and crispy, and the cheese on top is completely melted and bubbling.
- Remove the muffin tin from the oven and let the lasagna cups rest in the pan for 5 minutes. Run a butter knife gently around the edges of each cup to pop them out.
- Garnish with extra fresh parsley or basil and serve warm with additional warmed marinara sauce for dipping.
Notes
Prevent Burning Wonton Edges: Wonton wrappers can brown quickly. If you notice the corners getting too dark before the center is hot, loosely tent the muffin tin with aluminum foil for the first 10 minutes of baking. Make-Ahead Friendly: You can assemble these cups a few hours in advance, cover the muffin tin tightly with plastic wrap, and store them in the refrigerator until you are ready to bake. Add an extra 2–3 minutes to the bake time if going straight from fridge to oven. Vegetarian Option: Swap out the ground beef for finely chopped sautéed mushrooms, zucchini, and bell peppers for a delicious garden-vegetable lasagna cup.
