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Mini Lasagna Cups

Mini Lasagna Cups

These mini lasagna cups were super quick and easy to make and they were a big hit with my whole family–even my daughter, who has never been a big fan of lasagna, liked them. I used some leftover homemade pomodoro sauce but you can use jarred marinara if you prefer. These little beauties are made in a cupcake pan with two wonton wrappers on the bottom forming a cup then layered with two layers each of seasoned ricotta, marinara & meat mixture, and some shredded mozzarella cheese and then baked for about 15 minutes. These mini lasagna cups were creamy, cheesy & so delicious and they paired nicely with a fig and goat cheese salad and some freshly baked bread.

Mini Lasagna Cups

How to Make Mini Lasagna Cups

Make the pomodoro sauce, if using. Click here for the recipe.

Preheat the oven to 375 degrees. Spray a muffin tray well with cooking spray.

Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring often, for 3-4 minutes. Add the sausage without casing and cook, stirring often and breaking up into crumbles, for 4-5 minutes or until cooked through. Add the minced garlic & crushed red pepper flakes and cook, stirring constantly, for 1 minute. Remove from heat and season with sea salt and freshly cracked pepper, to taste.

Add 1 1/4 cups of pomodoro (or marinara) sauce to the meat mixture and stir well to combine; set aside.

Combine the ricotta, parmesan, basil, minced garlic, sea salt, and freshly cracked pepper, to taste together in a small bowl. Mix well.

Make the mini lasagna by laying two wonton wrappers in each muffin cup, pressing carefully to make sure there is an opening in the center and it forms a cup. Fill each cup with 1 tablespoon of ricotta mixture. Top with 1 tablespoon of meat/sauce mixture followed by 1 tablespoon of shredded mozzarella cheese; repeat with one more layer.

Mini Lasagna Cups

Place into the oven and bake for 12-15 minutes, or until the cheese has melted and the wonton wrappers are golden brown. Remove from the oven and serve immediately with fresh parsley sprinkled on top. Enjoy.

Mini Lasagna Cups

Mini Lasagna Cups

Mini Lasagna Cups

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Main
Cuisine: Italian
Servings: 12
Author: Pam

Equipment

  • Muffin Tin

Ingredients

Meat and Sauce Mixture:

  • cups pomodoro or marinara sauce
  • 1/4 yellow onion, diced
  • 2 pork Italian sausage links, casings removed
  • 1 clove of garlic, minced
  • Pinch of crushed red pepper flakes, to taste
  • Sea salt and freshly cracked pepper, to taste

Ricotta Mixture:

  • cups ricotta cheese
  • ¼ cup parmesan cheese, finely grated
  • 3 tbsp fresh basil, chopped
  • 1 small clove of garlic, minced
  • Sea salt and freshly cracked pepper, to taste

Remaining Ingredients:

  • 24 wonton wrapper
  • cups mozzarella cheese, shredded
  • Fresh parsley, chopped

Instructions

  • Make the pomodoro sauce, if using. Click here for the recipe
     
  • Preheat the oven to 375 degrees. Spray a muffin tray well with cooking spray. 
  • Make the meat mixture by heating the olive oil in a large skillet over medium heat.
  • Add the onion and cook, stirring often, for 3-4 minutes.
  • Add the sausage without casing and cook, stirring often and breaking up into crumbles, for 4-5 minutes or until cooked through.
  • Add the minced garlic & crushed red pepper flakes and cook, stirring constantly, for 1 minute. Remove from heat and season with sea salt and freshly cracked pepper, to taste. 
  • Add 1 1/4 cups of pomodoro (or marinara) sauce to the meat mixture and stir well to combine; set aside.
  • Make ricotta mixture by combining the ricotta, parmesan, basil, minced garlic, sea salt and freshly cracked pepper, to taste together in a small bowl. Mix well. 
     
  • Make the mini lasagna by laying two wonton wrappers in each muffin cup, pressing carefully to make sure there is an opening in the center and it forms a cup.
  • Fill each cup with 1 tablespoon of ricotta mixture. Top with 1 tablespoon of meat/sauce mixture followed by 1 tablespoon of shredded mozzarella cheese; repeat with one more layer. 
  • Place into the oven and bake for 12-15 minutes, or until the cheese has melted and the wonton wrappers are golden brown.
  • Remove from the oven and serve immediately with fresh parsley sprinkled on top. Enjoy.
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7 Comments

  1. wow Pam, these lasagna cups look divine! I really love the idea of using muffin pan to do this Italian classic.

  2. I really like this idea and they look delicious.

  3. What a fun dish! I often use wonton wrappers instead of pasta for ravioli, but never thought to use them as little “cups” in a muffin tin. Really clever! Love lasagna, but it’s a lot of trouble to make. These little mini ones have all the flavor, and much less work. Excellent! 🙂

  4. I have made these and they are wonderful! Freeze some for later or serve at a brunch!