Mini Lasagna Cups

Servings

Makes approximately 12 mini lasagna cups

Prep Time: 20 minutes
Cook Time: 20–25 minutes
Total Time: About 45 minutes

Ingredients

For the Lasagna Cups

24 wonton wrappers or square dumpling wrappers

1 tablespoon olive oil

1 pound of ground beef

1 small onion, finely diced

2 cloves of garlic, minced

1 cup marinara or pasta sauce

1 tablespoon tomato paste

1 teaspoon Italian seasoning

½ teaspoon dried oregano

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon red pepper flakes, optional

1½ cups shredded mozzarella cheese

½ cup ricotta cheese, optional

¼ cup grated Parmesan cheese

2 tablespoons fresh parsley or basil, chopped

Cooking spray or additional olive oil for greasing the muffin tin

Optional Additions

½ cup finely chopped mushrooms

½ cup finely chopped bell pepper

¼ cup chopped spinach

½ teaspoon garlic powder

A pinch of chilli flakes

Extra Parmesan for serving

Fresh basil for garnish

Instructions

1. Prepare the Oven

Preheat your oven to 375°F (190°C).

Lightly spray a 12-cup muffin tin with cooking spray or brush each cup with a small amount of olive oil. Make sure the sides and bottoms are lightly coated so the lasagna cups release easily after baking.

2. Prepare the Meat Sauce

Heat a large skillet over medium heat and add the olive oil.

Add the diced onion and cook for approximately 2–3 minutes until it begins to soften.

Add the ground beef and cook for 5–7 minutes, breaking it apart with a wooden spoon as it cooks. Continue cooking until the beef is browned and no longer pink.

Drain excess grease if necessary.

Add the minced garlic and cook for another 30–60 seconds until fragrant.

Stir in the tomato paste and cook for about 1 minute. This helps deepen the flavour of the sauce.

Add the marinara sauce, Italian seasoning, oregano, salt, black pepper, and red pepper flakes if using.

Stir everything together and simmer for 5–7 minutes. The sauce should be thick rather than watery. A thick sauce works best because it prevents the wonton wrappers from becoming too soggy.

Remove from the heat and allow the sauce to cool slightly.

3. Prepare the Cheese Mixture

If using ricotta, combine the ricotta cheese and Parmesan in a small bowl.

Add a pinch of salt, black pepper, and Italian seasoning.

Mix until creamy and well combined.

If you prefer a simpler version, you can skip the ricotta and use mozzarella and Parmesan only.

4. Build the Lasagna Cups

Place one wonton wrapper into each muffin cup.

Gently press it down into the bottom and against the sides. Allow the corners to stick upward slightly. These corners will become beautifully golden and crispy during baking.

Add approximately 1 tablespoon of meat sauce.

Add about 1 teaspoon of the ricotta mixture if using.

Sprinkle with a little mozzarella cheese.

Place a second wonton wrapper on top, slightly rotating it so the corners don’t line up perfectly with the first wrapper. This creates a beautiful layered appearance and helps form a sturdy cup.

Repeat with another layer of meat sauce, ricotta, and mozzarella.

Do not overfill the cups because the cheese and sauce will bubble while baking.

Finish each cup with a generous sprinkle of mozzarella and a little Parmesan.

5. Bake

Place the muffin tin in the preheated oven.

Bake for approximately 20–25 minutes, or until the cheese is melted, bubbly, and lightly golden and the edges of the wonton wrappers are crisp.

Keep an eye on them during the final few minutes because wonton wrappers can brown quickly.

For extra golden cheese, you can switch the oven to broil for 1–2 minutes at the end. Watch carefully so the cheese does not burn.

6. Rest Before Serving

Remove the muffin tin from the oven and allow the lasagna cups to cool for approximately 5 minutes.

Run a small butter knife or silicone spatula carefully around the edges if needed.

Gently lift each lasagna cup from the muffin tin.

Garnish with fresh parsley or basil and an additional sprinkle of Parmesan.

Serve warm and enjoy!

Notes

The key to making delicious mini lasagna cups is keeping the meat sauce relatively thick. If the sauce contains too much liquid, the wonton wrappers may become soft instead of crisp.

Wonton wrappers are especially convenient for this recipe because they become golden and crunchy around the edges while still holding the filling securely.