Published: · Modified: by Deanne Frieders · This post may contain affiliate links · 33 Comments
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This Easy Lasagna Cups Recipe is kid-approved and simple to make! These meaty, cheesy, tasty handfuls are perfect for meals on the go or in your home.
What are lasagna cups?
Before we get started, I guess I should explain what these individaul lasagna cups actually are. The best way I can think to describe it is that these are lasagna cups with wonton wrappers, baked right into muffin tins!
Farm friends and busy people everywhere, I made this easy dinner recipe just for you!
It's the kind of meal you think about on a cold, windy day when you know a turkey sandwich just won't do.
I mean, i love a good cold lunch ideas and all, but every now and then, you something different....You want something you can eat while on the go, but that's delicious and filling but light all at the same time.
Is that a thing?
Why yes, it is. So glad you asked!
Here's why you need to make these easy lasagna cups AND share the recipe with a friend.
Ingredients
ground beef - for a meaty sauce
sauce - spaghetti sauce or marinara sauce, your choice
cheeses - shredded mozzarella, ricotta cheese and Parmesan cheese
egg - to hold everything together
seasonings - garlic powder and Italian seasoning
wonton wrappers - our pasta stand in
Why I love this lasagna cups recipe
- These lasagna cups are super-duper easy to make. We're talking about a kid friendly meal idea that grown ups love too.
- I couldn't decide what to call these. The awesome readers on my Facebook page helped me decide. We mulled over everything from lasagna cups, lasagna muffins, mini lasagna cups, lasagna cups wontons, muffin tin lasagna, lasagna cupcakes, or my favorite recommendation - "get in my belly muffins"! Obviously I went with cups, but you can call them whatever you feel your family will most embrace.
- They can be made ahead of time and frozen. Simply bake, freeze and thaw.
- They are lunchbox friendly. Pack them in a school lunch. In your farmer's lunch. Take them to the ball field!
How to make lasagna cups
Be sure to spray your 12 cup muffin tin. Even if it's non-stick, I recommend you spray the cups. You'll thank me when you're not peeling off dough later on.
Speaking of dough, we're using wonton wrappers instead of lasagna noodles. These don't require any cooking and are quite lovely to work with. That sounds weird, but you'll see for yourself how silky smooth the wrappers are when you're working with them!
You can find wonton wrappers in the produce section at the grocery store.
Two wrappers go in each muffin cup. I don't know how to precisely explain how to lay them out, so I'll say they look "like so" and let the photos below speak for themselves...
Brown your ground beef in a skillet & drain it. Then add your sauce and cool slightly. Add the cheese and set aside for assembly time.
Then it's time to get assembling. This is what they look like before baking.
And here's what lasagna cups look like after they're cooked. Soooo good, right???
Individual Lasagna Cup Recipe Variations
I have to say these are delicious as is, but in case you want to mix things up, here are some ideas for you!
- We always have a freezer full of beef, but you could 100% make these with bulk Italian sausage.
- Sneak some frozen and thawed spinach into the mix. Do what my Mom used to do and tell the kids (okay, and probably your husband, too) that it's parsley.
- If you have leftover egg roll wrappers from making buffalo chicken egg rolls, you can use them here!
- Make these ahead of time and pack into a lunchbox. They're just as good at room temperature as they are warm. Trust me, we've taste tested these many times! If it's one of those cold, gloomy days when something warm is 100% needed, pack it in this heated lunchbox. Yes, we have one and yes, it works!
FAQS
Can I freeze lasagna cups?
Yes, you can ! Cook a batch up, then cool and wrap individually. They'll store in the freezer for up to three months.
How long should I bake lasagna cups
Bake for 12-15 minutes. You'll looking for melty cheese and lightly browned wonton wrappers.
What to serve with lasagna cups
If your objective is to keep things handheld, I'd totally recommend a slice of Hawaiian Banana Bread! Consider it a snack or a dessert...it's your call!
Other handheld recipes:
- 21 Handheld Eats
- lunchbox ideas
- Baked Italian Sliders
- tractor and field friendly food ideas
- Homemade Pizza Pockets
Pick the babies up and eat them, or serve them on a plate. The choice is yours!
Once you've made these mini lasagnas, drop a recipe review below!
Individual Lasagna Cups
Deanne Frieders
Easy to assemble and make ahead, these easy lasagna cups are perfect for portable meals on the go!
4.43 from 47 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Main Dish Recipes
Cuisine Italian
Servings 6
Calories 532 kcal
Ingredients
- 1 pound ground beef
- 24 ounce jar spaghetti sauce
- ½ cup shredded mozzarella cheese divided
- 8 ounces part skim ricotta cheese
- 1 egg
- ¼ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 2 Tablespoon grated parmesan
- 1 package wonton wrappers
Instructions
Preheat oven to 350 degrees.
For the meat mixture
Heat a skillet over medium high heat. Add the ground beef and cook, crumbling until no longer pink. Drain the fat from the beef and return meat to the pan. Remove from heat.
Add spaghetti sauce and ¼ cup mozzarella to the meat, stirring to combine. Set aside.
For the cheese mixture
In a medium size bowl, combine the ricotta cheese, egg, garlic powder, Italian seasoning and parmesan. Mix well.
Grease 12 cup muffin tins. Place two wonton wrappers, overlapping slightly to make a cup that will fill the muffin tin.
Place 2 Tablespoons of the meat mixture in the bottom of the cup. Add 1-2 Tablespoons of the cheese mixture. Top with another 2 Tablespoons of meat mixture and remaining ¼ cup of mozzarella.
Bake 12-15 minutes until wrappers are cooked and cheese is melted. Allow to cool for 5-10 minutes before serving. They will be hot!
Video
Notes
These can be baked ahead of time and reheated.
These can be baked ahead of time and frozen.
These can be baked and eaten once per week for eternity 😉
Variation Ideas:
- We always have a freezer full of beef, but you could 100% make these with bulk Italian sausage.
- Sneak some frozen and thawed spinach into the mix. Do what my Mom used to do and tell the kids (okay, and probably your husband, too) that it’s parsley.
- Make these ahead of time and pack into a lunchbox. They’re just as good at room temperature as they are warm. Trust me, we’ve taste tested these many times! If it’s one of those cold, gloomy days when something warm is 100% needed, pack it in this heated lunchbox. Yes, we have one and yes, it works!
- Cook a batch up, then cool and wrap individually. They’ll store in the freezer for up to three months.
If you make this recipe and share on social media, tag #ThisFarmGirlCooks for a chance to be featured!
Nutrition
Serving: 1gramsCalories: 532kcalCarbohydrates: 52gProtein: 30gFat: 22gSaturated Fat: 9gCholesterol: 107mgSodium: 1215mgFiber: 3gSugar: 5g
Tried this recipe?Mention @ThisFarmGirlCooks or tag #thisfarmgirlcooks!
As seen on Meal Plan Monday
