mini lasagna cups

Ingredients

• 24 wonton wrappers (or small lasagna noodles cut to fit)
• 1 lb ground beef (or Italian sausage)
• 1 cup marinara/pasta sauce
• 1 cup ricotta cheese
• 1 egg
• 1½ cups shredded mozzarella
• ¼ cup grated parmesan
• 1 tsp Italian seasoning
• Salt & pepper to taste
• Cooking spray

Instructions

1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
2. Brown the meat in a skillet over medium heat; drain fat. Add marinara and Italian seasoning, simmer 3–5 minutes.
3. Mix the filling: In a bowl, combine ricotta, egg, parmesan, salt, and pepper.
4. Layer the cups: Press 1 wonton wrapper into each muffin cup.
5. Add ~1 tsp ricotta mixture, then ~1 tbsp meat sauce, then a sprinkle of mozzarella.
6. Repeat with a second wonton wrapper and another layer of each.
7. Top with a final sprinkle of mozzarella.
8. Bake 12–15 minutes, until wrappers are golden and cheese is bubbly.
9. Cool 5 minutes before removing. Garnish with fresh basil or parsley.

Notes

Make ahead: Assemble, cover, and refrigerate up to 24 hours; add a few minutes to bake time. Freezer-friendly: Freeze baked cups, then reheat at 350°F until warmed through. Vegetarian: Swap meat for sautéed mushrooms, zucchini, or spinach. Wonton vs. pasta: Wontons give a crispier edge; lasagna noodles are more traditional and chewier. mini lasagna cups High-Protein Cheesecake Fluff Light Creamy & Guilt-Free pan-fried cabbage fritters creamy chicken and broccoli pasta bake Cheesy Garlic Zucchini Steaks Hot recipes News September 2026 August 2026 July 2026 June 2026 October 2025 Privacy Policy Terms of Use Cookie Policy Disclaimers DMCA Home About us Hot recipes Contact us Make ahead: Assemble, cover, and refrigerate up to 24 hours; add a few minutes to bake time. Freezer-friendly: Freeze baked cups, then reheat at 350°F until warmed through. Vegetarian: Swap meat for sautéed mushrooms, zucchini, or spinach. Wonton vs. pasta: Wontons give a crispier edge; lasagna noodles are more traditional and chewier. Want a specific variation (gluten-free, low-carb, or a bigger batch)? Content published under this byline is prepared by our editorial team, drawing on a mix of original reporting, research, and AI-assisted drafting, with each piece reviewed before publication. Our focus is on delivering clear, accurate, and engaging coverage across the topics our readers care about most. Here’s a high-protein cheesecake fluff that’s light, creamy, and genuinely satisfying — no baking required…. Here’s a recipe for pan-fried cabbage fritters — crispy on the outside, tender in the… Here’s a solid, reliable recipe for a creamy chicken and broccoli pasta bake. It’s a… Here’s a great recipe for Cheesy Garlic Zucchini Steaks — thick, hearty slabs of zucchini… Here’s a great recipe for crispy fried cheese and ham spring rolls (or egg rolls)…. Here’s a great stovetop quick bread recipe that doesn’t require an oven. This method uses…