Lasagna Cups

One of my favorite appetizers is anything that is not usually portable, served in a wonton cup. Suddenly, it’s portable! Get all of the flavors of classic lasagna in a portable lasagna cup. A hearty filling made of ricotta and spinach, marinara and fresh mozzarella are baked to perfection. In only 20 minutes, you have all the flavor of lasagna in a handheld cup, ready to go. 

Lasagna Cup Recipe

Wonton cups are super versatile. I loved the idea of this recipe because I LOVE the flavors of lasagna, but I usually don’t have the patience to make it. Sometimes I’ll make slow cooker lasagna, but this time around I really wanted something I could just eat quickly. Life gets busy, and a portable dinner is sometimes a necessity.

Ingredients:

• Wonton wrappers
  • Not springroll wrappers which are much larger. Wonton wrappers are the perfect size for a standard muffin tin. You’ll need 2 wonton wrappers per cup (this makes them hold up better). 
• Ricotta Cheese
  • Skim or whole. 
• Frozen Spinach
  • Thawed and strained. 
• Shredded Mozzarella 
• Egg
  • Just one to bind it all together. 
• Seasonings
  •  Salt, pepper, granulated garlic, dehydrated basil 
• Marinara Sauce
  • Rao’s is my favorite brand! 
• Fresh Mozzarella
  • You can use shredded to top these as well. Fresh just gives it a little better flavor and texture!

Making Wonton Cups

Use a standard size muffin tin and spray each section with nonstick spray. Layer 2 wonton wrappers, so that the corners overlap in different areas (this helps them cook more evenly).

Once you’ve made the wonton cups, it’s time to make the filling. 

Lasagna Filling

Mix together ricotta, spinach, egg, shredded mozzarella, salt, pepper, granulated garlic, and basil. Stir well until fully combined. To scoop in the mixture, I like to use a cookie scoop for consistency. This is equivalent to about 2 tbsp of ricotta mixture in each wonton cup. 

After adding the ricotta mixture, add about 2 teaspoons of marinara sauce, follows by a slice of fresh mozzarella (you can also use shredded if you prefer).

Baking Lasagna Cups

Bake the lasagna cups for about 20 minutes. The wonton wrapper will crisp up into a portable handheld cup, and the inside will be a melty, delicious bite of lasagna!

Before you serve, you can spoon a little bit of extra marinara on top if desired. We use 2 teaspoons as a guide to not have too much liquid inside the wonton cup so it doesn’t get soggy. 

Serving & Storing Lasagna Cups

• For the best results, remove the fully cooked lasagna cups from the muffin tin as soon as they are safe to handle.
  • By removing them from the pan right after cooking, it eliminates the wontons getting soggy from condensation from forming in the muffin tin! 
• You can also freeze these! Place them in a ziplock plastic bag and freeze for up to 3 months.
• I like to serve these as an appetizer, but they also work as a meal. They’re great for make ahead meals too! Simply microwave them wrapped in a paper towel in 30 second increments. 

More Recipes with Wonton Cups

• Jalapeño Popper Wonton Cups
• Mini Quiche
• Chicken Gyoza Cups

If you love wontons, you could also check out our baked wontons, and these easy cream cheese wontons.

Did you make this recipe? We want to see it! Tag @laughingspatula. 

Lasagna Cups

All the flavor of lasagna, in a portable cup. Make a head, serve as an appetzier, main course, or freeze the leftovers.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 12 cups

Author: Kathi & Rachel

Equipment

• 1 12 count muffin tin

Ingredients

• 24 wonton wrappers
• 12 pieces fresh mozzarella
• 1 cup marinara sauce

Ricotta Filling

• 16 oz ricotta cheese (skim or whole)
• 1/2 cup shredded mozzarella
• 1 egg
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tsp granulated garlic
• 2 tsp dried basil
• 3/4 cup frozen spinach (thawed and drained)

Instructions

• Preheat oven to 350 degrees fahrenheit.
• Spray a 12 count muffin tin with nonstick spray in each muffin space. Place one wonton wrapper in the muffin tin, with another layered on top (the corners should be diagonal). Set aside.

Make Ricotta Filling

• Combine ricotta/egg/spinach/salt/pepper/granualted garlic/dried basil in a medium bowl. Stir with a fork until fully mixed.

Assemble Lasagna Cups

• Add 2 tbsp of ricotta filling, followed by 2 tsp of marinara to each wonton cup. Add 1 slice of fresh mozzarella (or another tsp of shredded mozzarella) to top and place in the oven for 20 minutes.
• Once fully baked, allow lasagna cups to sit for 5 minutes and then remove promptly from muffin tin, and place on a plate. Serve and enjoy!

Nutrition

Calories: 135kcal | Carbohydrates: 12g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 354mg | Potassium: 159mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1442IU | Vitamin C: 2mg | Calcium: 134mg | Iron: 1mg