Mini Lasagna Cups


Aren’t these Mini Lasagna Cups adorable? If you don’t think so, then this recipe just isn’t for you… but for the rest of us, here is a fast and super easy way to make individual lasagnas that are fun to eat and guaranteed kid friendly.

There are so many things to love about Mini Lasagna Cups. For starters, instead of lasagna noodles, this recipe calls for wonton wrappers – the kind you find in the produce section next to the tofu – and the wrappers do not need to be cooked in advance.  Second, each mini lasagna is baked in a muffin tin – which means they are easy to serve and you’ve got built in portion control, which I appreciate.

The assembly is so simple and these cute little lasagnas bake in just 15 minutes.  No fuss and no wait! I am already thinking of other mini cups… Moroccan, Greek, Mexican.

And did I mention kids really love them?

Here is the basic recipe. Feel free to make these the way you like – with fresh herbs, mushrooms, spinach and your choice of meat.

Mini Lasagna Cups
Recipe Type: Entree
Author: A Passionate Plate
Serves: 6-12
  • 24 wonton wrappers
  • 2 cups marinara sauce (homemade or jarred)
  • 1 lb. ground Italian sausage (turkey, chicken or pork) cooked, and drained
  • 1 – 15 oz container low-fat ricotta cheese
  • 1 – q/2 cups shredded mozzarella cheese
  • 1/2 cup shredded parmesan cheese
  • 1 tsp. dry basil
  • 1/2 tsp dry oregano
  1. Preheat oven to 350 degrees.
  2. Spray a 12 cup muffin tin with non-stick spray and set aside.
  3. In a medium bowl, stir together the ricotta, 1 cup of mozzarella, basil and oregano.
  4. Lay a wonton wrapper in the bottom of each muffin tin, pressing down and into the sides of the tin.
  5. Place 1 Tbsp. of the ricotta in each cup. Top with 1 Tbsp. of sausage and 1 Tbsp. of marinara sauce.
  6. Press another wonton skin down into the cup and then repeat the layers – 1 Tbsp. ricotta mixture, 1 Tbsp. sausage and 1 Tbsp. marinara sauce.
  7. Finish off each lasagna cup with a sprinkle remaining mozzarella and the parmesan cheese.
  8. Bake the lasagna cups for 15 minutes until the filling is bubbly, the cheese is melted, and the wonton wrappers are slightly browned.




  1. Susan says:

    These are great. And they freeze very well. I make two batches and then I have home made TV dinners ready to go.

  2. […] Slow-cooker Weeknight Chili Easy Beef Bourguignon Mini Lasagna Cups […]

  3. […] PS – Here is another fun recipe to make in a muffin pan: Mini Lasagna Cups. […]

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  5. Emily U. says:

    At last I finished the final exams so I have lots of time to cook!! So the first dish I tried were these Lasagna Cups. They were OMG tasty, and they were very easy to make. Thank you for posting this recipe!! I will have to make them again♥

    • MaryMiller says:

      Hi, Emily! I am so glad you liked the Lasagna cups! It’s definitely fun to have your own personal sized lasagna, and I know you don’t have any problem finding the wonton wrappers in Japan! I hope you get to cook a lot this summer. 🙂

  6. Jeannie says:

    I made these last week and there were so easy and so delicious. The little cups make great lunch leftovers too! Whata great idea!

    • MaryMiller says:

      Jeannie – this may be my favorite recipe of the month (besides the Hostess Cupcakes). I am planning a new version with ground lamb and feta and will be sure to pass that along to you as well.

  7. lauren says:

    I loved making these with grandma on Thursday.They are so good!!!I LOVED the whole thing. Our whole family raved about them. It is a Great Recipe!!

    • MaryMiller says:

      Hi, Lauren – I am so glad you got to make the mini-lasagna cups! I hope you make them again some time and try some different fillings. I think a Mexican one would be fun – like a little burrito bite. Have fun cooking with Grandma!

  8. Helen says:

    This will be a perfect cooking project to do with Lauren and Maddie when “Camp Oswald” goes to Ohio next week!

  9. Charlene says:

    What a great idea and mini appetizer pieces are a hot item right now. I’ll have to try these on Mark’s kids : ) Thanks!

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