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Lasagna Cups


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Rate this recipe 4.5/5 (68 Votes)
Lasagna Cups 1 Picture


  • 1/3 pound ground beef
  • salt and pepper
  • 24 wonton wrappers
  • 1 3/4 cups grated Parmesan cheese (7 oz)
  • 1 3/4 cups shredded mozzarella cheese (7 oz)
  • 3/4 cup ricotta cheese (3 oz)
  • 1 cup pasta sauce
  • (optional) basil for garnish


Adapted from


Step 1

Preheat oven to 375 degrees. Spray muffin tin with cooking spray.

Brown beef, and season with salt and pepper. Drain.

Cut wonton wrappers into circle shapes (about 2 1/4- inches) using a biscuit cutter or using the top of a drinking glass. You can cut several at a time. Note: For a more rustic look, no cutting necessary!

Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. Top with a little meat and pasta sauce.

Repeat layers again (i.e. wonton, Parmesan, ricotta, mozzarella, and pasta sauce). Top with reserved Parmesan and mozzarella cheeses.

Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each lasagna out.

Garnish with basil and serve.


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