Lasagna Cups
Perfectly portioned and irresistibly cheesy, these Lasagna Cups are a fun twist on the classic comfort food, served in individual muffin-sized bites. Featuring layers of savory ground beef simmered in marinara sauce, creamy ricotta infused with garlic and Parmesan, and gooey melted mozzarella, these mini lasagnas are built with delicate wonton wrappers for the ultimate crispy-yet-tender texture. Ready in just 40 minutes, this easy recipe is ideal for busy weeknights, party appetizers, or kid-approved meals. Finished with a sprinkle of fresh parsley, these crowd-pleasing lasagna cups pack all the rich, hearty flavors of traditional lasagna into a convenient handheld form.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 2 cups Marinara sauce
- 1 cup Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 1 large Egg
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 24 pieces Wonton wrappers
- 1 tablespoon Olive oil
- 1 teaspoon Dried Italian seasoning
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a standard 12-cup muffin tin with olive oil or cooking spray.
Heat a skillet over medium heat, add olive oil, and sauté the ground beef until fully cooked, about 5-7 minutes. Break it into small crumbles as it cooks.
Stir in marinara sauce and dried Italian seasoning with the cooked beef. Let it simmer for 5 minutes, then remove from heat.
In a medium bowl, combine ricotta cheese, egg, grated Parmesan cheese, salt, black pepper, and garlic powder. Mix until fully incorporated.
Lay one wonton wrapper into each muffin tin cup, pressing it down gently to create a base.
Add a small spoonful of the ricotta mixture on top of the wonton wrapper, followed by a spoonful of the meat sauce, and a sprinkle of shredded mozzarella cheese.
Place a second wonton wrapper on top, pressing it down gently over the first layer. Repeat layering with more ricotta mixture, meat sauce, and mozzarella cheese.
Repeat the assembly process until all 12 muffin cups are filled and topped with cheese.
Bake in the preheated oven for 18-20 minutes, or until the cheese is melted, bubbling, and slightly golden on top.
Allow the lasagna cups to cool in the pan for 5 minutes, then use a knife to carefully loosen the edges before removing each cup.
Garnish with fresh parsley if desired and serve warm.
Nutrition Facts
Calories |
3235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.2 g | 268% | |
| Saturated Fat | 98.3 g | 492% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 932 mg | 311% | |
| Sodium | 6068 mg | 264% | |
| Total Carbohydrate | 130.6 g | 47% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 11.8 g | ||
| Protein | 221.4 g | 443% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3707 mg | 285% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1677 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
