Easy Lasagna Cups (Just 30 Minutes!)

I love how these Easy Lasagna Cups pack all the flavor of classic lasagna into adorable, bite-sized portions that are ready in just 30 minutes. They’re perfect for busy weeknights, parties, or when I crave lasagna without all the layering and waiting.

Why I’ll Love This Recipe

I enjoy how simple and fun these lasagna cups are to make. Using wonton wrappers instead of traditional pasta sheets makes assembly quick and fuss-free. Each cup has layers of savory meat sauce, creamy ricotta, and gooey melted cheese — all baked to perfection in a muffin tin. They’re easy to serve, portion-controlled, and great for both kids and adults.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
12 wonton wrappers
½ pound ground beef or ground turkey
½ cup marinara sauce
½ cup ricotta cheese
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
¼ cup finely chopped onion
1 clove garlic, minced
1 teaspoon Italian seasoning
¼ teaspoon salt
¼ teaspoon black pepper
Cooking spray or oil for greasing muffin tin

Directions

1. I preheat my oven to 375 °F (190 °C) and lightly grease a 12-cup muffin tin with cooking spray or a thin layer of oil.
2. In a skillet over medium heat, I cook the ground beef (or turkey) with the chopped onion until the meat is browned and the onion is tender.
3. I add the minced garlic, Italian seasoning, salt, and pepper, cooking for another 30 seconds until fragrant.
4. I stir in the marinara sauce and simmer for 2–3 minutes to let the flavors blend. I then remove it from heat.
5. In a small bowl, I mix the ricotta cheese with half of the Parmesan cheese and a pinch of salt for extra flavor.
6. I place one wonton wrapper into each muffin cup, pressing gently to form a base that lines the bottom and sides.
7. I spoon a small amount of the meat sauce into each cup, followed by a little ricotta mixture and a sprinkle of mozzarella.
8. I add a second wonton wrapper on top of the first layer, pressing it down gently, and repeat the layering with meat sauce, ricotta, and mozzarella.
9. I finish with a sprinkle of the remaining Parmesan cheese on top of each cup.
10. I bake for 10–12 minutes, or until the cheese is bubbly and the edges of the wonton wrappers are crisp and golden brown.
11. I let them cool in the pan for 5 minutes before carefully removing with a spoon or spatula.

Servings and Timing

This recipe makes 12 lasagna cups (about 4–6 servings).
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

• I sometimes use Italian sausage instead of beef for more robust flavor.
• For a vegetarian version, I skip the meat and use sautéed spinach, mushrooms, or zucchini.
• I can replace the ricotta with cottage cheese or add a bit of pesto for a herby twist.
• For spice, I stir in a pinch of crushed red pepper or add a dash of hot sauce to the meat mixture.
• I might make a chicken Alfredo version by swapping marinara for Alfredo sauce and using shredded cooked chicken.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a 350 °F oven for 10 minutes or microwave for 30–45 seconds until hot. They can also be frozen for up to 1 month — I thaw overnight in the refrigerator before reheating.

FAQs

1. Can I make these ahead of time?

Yes — I assemble them up to a day ahead, cover tightly, and refrigerate. I bake them right before serving.

2. Do I have to cook the meat before baking?

Yes, I always brown the meat first to ensure it’s fully cooked and flavorful.

3. Can I use oven-ready lasagna noodles instead of wonton wrappers?

Not for this version — wonton wrappers are thin and fit perfectly in muffin tins, while noodles don’t shape as easily.

4. How do I prevent the wonton wrappers from getting soggy?

I make sure not to overload them with sauce and bake until the edges are crisp and golden.

5. Can I use store-bought marinara sauce?

Absolutely — it saves time and works perfectly. I sometimes jazz it up with extra herbs or garlic.

6. Can I make this recipe vegetarian?

Yes — I replace the meat with a mix of sautéed vegetables like mushrooms, spinach, or eggplant.

7. What’s the best way to remove the cups from the pan?

I let them cool slightly, then gently loosen the edges with a butter knife or small spatula before lifting them out.

8. Can I use a mini muffin tin for bite-sized lasagna cups?

Yes — I use smaller wonton wrappers or cut them down to size, and reduce the baking time by a few minutes.

9. Can I freeze these after baking?

Yes — once cooled, I freeze them in a single layer before transferring to a freezer bag. I reheat in the oven or microwave.

10. What can I serve with lasagna cups?

I like to pair them with a simple green salad or garlic bread for a complete meal.

Conclusion

I love making these Easy Lasagna Cups because they deliver all the rich, cheesy, comforting flavors of traditional lasagna in a fraction of the time. They’re fun to assemble, easy to serve, and make a perfect quick dinner or party appetizer that always impresses.

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