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Easy Lasagna Cups Recipe
Ash Tyrrell

Easy Lasagna Cups Recipe

I still remember the first time I made lasagna cups because I was craving lasagna but absolutely did not have the patience for boiling noodles and layering a whole pan. I swapped in wonton wrappers instead of pasta sheets, and honestly, I haven't gone back to the long version since
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 24 wonton wrappers – these stand in for lasagna noodles and crisp up beautifully in the oven
  • 1 pound ground beef – gives the filling a hearty meaty base
  • 1 jar 24 oz marinara sauce – pick a sauce you'd happily eat on its own, since it carries most of the flavor
  • 1 cup ricotta cheese – whole milk ricotta gives the creamiest texture
  • 1 large egg – helps bind the ricotta mixture so it holds its shape
  • 1 1/2 cups mozzarella cheese shredded – grate it fresh from a block for the best melt
  • 1/4 cup Parmesan cheese grated – adds a salty, nutty finish on top
  • 1 teaspoon garlic powder – for a quick even garlic flavor throughout the sauce
  • 1 teaspoon Italian seasoning – ties all the herby lasagna flavors together
  • Salt and pepper to taste – always season the meat as it browns, not after
  • Fresh parsley chopped, for garnish – adds a pop of color and a fresh finish

Method
 

  1. Start by preheating your oven to 375°F so it's fully hot by the time you're ready to bake. While it heats, generously grease every cup of your muffin tin with oil or cooking spray. This step matters more than you'd think, since wonton wrappers can stick stubbornly if the tin isn't well coated.
  2. In a large skillet, brown the ground beef over medium heat until no pink remains, then drain off the excess fat. Stir in the marinara sauce, garlic powder, and Italian seasoning, letting everything simmer together for a few minutes. This gives you a rich, well-seasoned meat sauce instead of two separate flavors fighting for attention.
  3. In a bowl, whisk together the ricotta cheese, egg, and Parmesan until smooth and well combined. The egg is what keeps this mixture from turning watery once it bakes. I like to season this layer lightly too, since ricotta on its own can taste a little flat.
  4. Press one wonton wrapper into each greased muffin cup, pushing it gently down into the bottom and up the sides. Don't worry if the corners stick up a little; that's exactly what gives these cups their pretty, ruffled edges once baked.
  5. Add a spoonful of the ricotta mixture first, followed by a spoonful of the meat sauce, then a sprinkle of mozzarella. Repeat with a second wonton wrapper rotated slightly, and top it again with ricotta, sauce, and cheese. This layering is what gives every bite that classic lasagna taste.
  6. Slide the muffin tin into your preheated oven and bake for 18 to 22 minutes, until the cheese is melted and the wrapper edges turn golden brown. If the edges brown too quickly, loosely tent the pan with foil for the last few minutes.
  7. Let the lasagna cups rest in the tin for about 5 minutes before removing them; this helps them hold together instead of falling apart. Run a small knife around the edges to loosen them, then lift each one out gently and finish with a sprinkle of fresh parsley.

Notes

  • I always shred my own mozzarella instead of buying pre-shredded, since it melts so much smoother.
  • I let my meat sauce cool slightly before layering, because hot sauce can make the wonton wrappers go soggy too fast.
  • I rotate my second wrapper about 90 degrees from the first one, which gives sturdier coverage and a prettier finish.
  • I don't overfill the cups, since the filling expands slightly while baking and can spill over the sides.
  • I always keep a close eye after the 10-minute mark, because wonton edges go from golden to burnt fast.