mini lasagna cups

Introduction

Get ready to revolutionize your appetizer game with these incredible Mini Lasagna Cups! Imagine all the comforting, cheesy, saucy goodness of a classic lasagna, but perfectly portioned into adorable, bite-sized cups. These aren’t just a novelty; they’re a brilliant solution for everything from elegant dinner parties to casual game nights and even a fun, fuss-free weeknight meal for the kids. No more wrestling with slippery lasagna noodles or messy slices falling apart on the plate. Each mini cup is a self-contained explosion of flavor, designed for easy handling and maximum enjoyment.

What makes these Mini Lasagna Cups truly special is their ingenious construction and versatility. Using simple wonton wrappers as the “noodle” base, you achieve that coveted crispy edge while keeping the inside tender and flavorful. They bake up beautifully in a standard muffin tin, transforming a labor-intensive dish into a surprisingly quick and manageable project. Whether you’re a seasoned chef or a kitchen novice, this recipe is designed for success, delivering impressive results with minimal stress. Prepare to impress your guests and delight your family with these irresistible, golden-brown bites of Italian-inspired comfort.

Beyond their undeniable charm, Mini Lasagna Cups offer fantastic convenience. They are the ultimate make-ahead marvel, allowing you to prep them in advance and simply pop them into the oven when you’re ready to serve. This means less time in the kitchen when guests arrive and more time enjoying the party. Their individual size also makes portion control effortless, and they’re incredibly kid-friendly, turning a traditional, sometimes intimidating, dish into something fun and approachable for little eaters. Get ready to dive into a recipe that combines classic flavors with modern convenience, creating a dish that’s sure to become a new favorite in your culinary repertoire.

Nutritional Information

Per serving (approximate values):

• Calories: 180
• Protein: 10g
• Carbohydrates: 15g
• Fat: 9g
• Fiber: 2g
• Sodium: 350mg

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef or Italian sausage (or vegetarian alternative like crumbled plant-based meat)
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon garlic powder
• Salt and freshly ground black pepper to taste
• 1 (24-ounce) jar marinara sauce (your favorite brand)
• 15 ounces ricotta cheese (optional, but recommended for creaminess)
• 1 large egg (if using ricotta, helps bind it)
• 1/4 cup grated Parmesan cheese, plus more for topping
• 1/4 cup chopped fresh parsley (optional, for flavor and garnish)
• 24-30 square wonton wrappers (standard size)
• 2 cups shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with cooking spray or a little olive oil. If making more than 12, prepare additional muffin tins.
2. If using meat, heat the olive oil in a large skillet over medium-high heat. Add the ground beef or sausage and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
3. Add the chopped onion to the skillet with the cooked meat (or directly to the skillet if making vegetarian). Cook until softened, about 3-5 minutes. Stir in the minced garlic, Italian seasoning, and garlic powder. Cook for another minute until fragrant.
4. Pour the marinara sauce into the skillet with the meat mixture. Stir well to combine and bring to a gentle simmer. Season with salt and pepper to taste. Remove from heat and set aside.
5. In a medium bowl, if using ricotta, combine the ricotta cheese, egg, 1/4 cup Parmesan cheese, and chopped fresh parsley (if using). Stir until well combined. Season with a pinch of salt and pepper.
6. To assemble the mini lasagna cups, gently press one wonton wrapper into each cup of the prepared muffin tin, allowing the edges to come up the sides. You can slightly offset the corners to create more of a cup shape.
7. Place a small dollop (about 1 teaspoon) of the ricotta mixture (if using) into the bottom of each wonton cup.
8. Spoon about 1 tablespoon of the meat sauce mixture over the ricotta (or directly onto the wonton if not using ricotta).
9. Sprinkle a small amount (about 1 tablespoon) of shredded mozzarella cheese over the sauce.
10. Repeat the layers: another dollop of ricotta (if using), another spoonful of meat sauce, and then finish with a generous sprinkle of mozzarella cheese on top, ensuring the cheese covers the meat mixture.
11. Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the wonton wrappers are crispy around the edges. Keep an eye on them to prevent over-browning.
12. Carefully remove the muffin tin from the oven. Let the mini lasagna cups cool in the tin for 5-10 minutes before gently removing them with a small offset spatula or knife. This allows them to set and makes them easier to remove without falling apart.
13. Serve warm and enjoy your delightful mini masterpieces!

Cooking Tips and Variations

For the crispiest wonton wrappers, brush the edges of the wrappers lightly with olive oil before baking. This helps them achieve a beautiful golden-brown crisp. Don’t overfill the cups; leave a little room at the top to prevent bubbling over and making a mess in your muffin tin. A small cookie scoop or two spoons can be very helpful for layering the ingredients neatly and efficiently. If your wonton wrappers are a bit dry and prone to cracking, you can lightly mist them with water before pressing them into the muffin tin, but be careful not to make them soggy.

There are endless ways to customize your Mini Lasagna Cups! For a vegetarian version, swap the ground meat for sautéed mushrooms, spinach, roasted bell peppers, or a plant-based ground “meat” alternative. You can also make a delicious spinach and ricotta filling by simply combining cooked and squeezed-dry spinach with the ricotta, egg, and Parmesan mixture. To add a kick, stir in a pinch of red pepper flakes to your marinara sauce or directly into the meat mixture. Experiment with different cheeses like provolone, fontina, or a blend of Italian cheeses for varying flavor profiles. For a chicken variation, use shredded rotisserie chicken mixed with pesto or buffalo sauce for a unique twist.

If you’re looking for a gluten-free option, some brands offer gluten-free wonton wrappers, or you can use small squares of pre-cooked gluten-free lasagna noodles. Alternatively, you can layer the ingredients in small ramekins without a “crust” for a deconstructed, crustless mini lasagna. These cups are fantastic for meal prepping: assemble them completely, cover the muffin tin tightly with plastic wrap, and refrigerate for up to 24 hours before baking. For longer storage, you can even freeze the assembled, unbaked cups in the muffin tin until solid, then transfer them to a freezer bag. Bake from frozen, adding about 10-15 minutes to the baking time, or until heated through and bubbly.

Storage and Reheating

To store any leftover Mini Lasagna Cups, allow them to cool completely to room temperature. Once cooled, place them in an airtight container. They can be stored in the refrigerator for up to 3-4 days. For longer storage, Mini Lasagna Cups freeze exceptionally well. Place the cooled cups in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They can be stored in the freezer for up to 2-3 months.

When reheating from the refrigerator, you can use a microwave for a quick warm-up, heating for 30-60 seconds per cup, or until hot. For best results and to regain some of that crispy texture, reheat them in a preheated oven or toaster oven at 350°F (175°C) for 10-15 minutes, or until heated through and the cheese is bubbly again. If reheating from frozen, it’s best to use the oven. Place the frozen cups on a baking sheet and bake at 350°F (175°C) for 20-30 minutes, or until thoroughly heated through and the cheese is melted and lightly browned. Covering them loosely with foil for the first part of baking can help prevent the cheese from browning too quickly.

Frequently Asked Questions

Can I make these Mini Lasagna Cups ahead of time?

Absolutely! These are fantastic for making ahead. You can fully assemble the cups in the muffin tin, cover them tightly with plastic wrap, and refrigerate for up to 24 hours before baking. When ready to serve, simply uncover and bake as directed, adding a few extra minutes if baking from cold. For longer storage, you can freeze the assembled, unbaked cups in the muffin tin until solid, then transfer them to a freezer-safe bag. Bake from frozen at 375°F (190°C) for about 25-30 minutes, or until golden and bubbly.

What can I use if I don’t have wonton wrappers?

Wonton wrappers are ideal for their crispness and ease of use, but if you don’t have them, you can use pre-cooked lasagna noodles. Simply cut the lasagna noodles into squares that fit your muffin tin cups (you might need to overlap them slightly) and layer them as you would the wontons. Alternatively, you could use very thin slices of zucchini or eggplant for a low-carb option, though the texture will be different, or even large, sturdy crackers for a unique crust.

How do I prevent the cups from sticking to the muffin tin?

Greasing your muffin tin thoroughly is key! Use cooking spray or brush each cup generously with olive oil or melted butter. Non-stick muffin tins work best. After baking, allow the mini lasagna cups to cool in the tin for 5-10 minutes before attempting to remove them. This cooling period allows the cheese to set slightly, making them much easier to lift out with a small offset spatula or butter knife.

Can I make these without ricotta cheese?

Yes, you can definitely make them without ricotta cheese. The ricotta adds a lovely creaminess and traditional lasagna texture, but they will still be delicious without it. If omitting ricotta, you might want to add a bit more mozzarella or Parmesan cheese in its place to ensure plenty of cheesy goodness. You could also substitute with a small amount of béchamel sauce or a dairy-free ricotta alternative if preferred.