Petite Lasagna Cups

ByTammi Published Updated
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Lasagna is always a favourite meal, make these baked Petite Lasagna Cups Recipe uses Wonton Wrappers instead of pasta noodles.

A close up of a slice of lasagna cup

Petite Lasagna Cups

For another variation, try this slow cooker easy lasagna recipe!

Lasagna is always a favourite meal for everyone! A while back I spotted a recipe for Petite Lasagna Cups, using Wonton Wrappers instead of lasagna noodles.

I adapted the recipe with my own favourite ‘lasagna’ ingredients, and voila!

Here it is! These cute individual lasagna servings resemble lasagna cupcakes, don’t they?!

These easy lasagna cups take less time to bake than regular lasagna and contains less calories. You can use half-fat Cottage Cheese if you wish – but it’s Lasagna!

You only live once, so I say enjoy this classic taste! These mini lasagnas present nicely too, right?

This delicious recipe is great for a main dish dinner or for as a perfect appetizer addition.

My family loves these mini lasagna cups. We will be making this again! This new easy way to enjoy the ultimate comfort food is perfect for a busy weeknight or gatherings.

A close up of a plate of food, with Lasagna Cups in Wonton wrappers

Ingredients to Make Lasagna Cups

You’ll need the following simple ingredients to make this easy recipe, much loved by the whole family. The full detailed instructions are on the below printable recipe card.

  • Lean Ground Beef
  • Onion
  • Fresh Mushrooms
  • can Crushed Tomatoes
  • Tomato Sauce
  • Cottage Cheese
  • Frozen Spinach
  • shredded Mozzarella Cheese
  • Wonton Wrappers
  • Spices: Oregano, Garlic Powder, Salt, Pepper to taste
lasagna in wonton wrappers

How to Make Lasagna Cups

Star by preheating oven to 375ºF and getting out a muffin tray.

Heat a large skillet over medium heat. Add the beef, onions, mushrooms and seasonings. Simmer until cooked.

Add the crushed tomatoes and sauce, bring the pan to a gentle boil. Reduce to low heat and simmer for 10 minutes. Remove from heat and set aside.

In a large bowl, combine the Cottage Cheese and Spinach. Stir to mix well. Set aside.

Spray a 12-cup muffin tin with nonstick cooking spray or olive oil. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.

Spoon in some Cottage Cheese mixture into the bottom of each cup. Aim to use about half of the mixture for all in the muffin pan.

Spoon in half of the meat mixture, again using about half. Sprinkle with mozzarella.

Gently press another wonton wrapper on top of the mozzarella layer.

Repeat the process for a second layer by: distributing the remaining Cottage Cheese, then the remaining tomato sauce/meat mixture, and finally the rest of the shredded mozzarella.

Bake in the preheated oven for about 10 minutes, or until the shredded cheese has melted and the wonton edges start to turn golden brown and crispy.

Let the cups cool for 5 minutes then remove them from the pan, and serve!

A close up of a slice of cooked lasagna cups in a baking pan

Recipe Variations:

Sometimes I like to add some ricotta cheese into the cottage cheese mixture. It’s also great to add a sprinkling of parmesan cheese as well. Because, lasagna is all about cheese!

You can also subsitute all the seasonings for a nice Italian seasoning to simplify things.

If you’d rather use your favorite marinara sauce, spaghetti sauce or pasta sauce instead of the crushed tomatoes and tomato sauce, go ahead. It’s all about preference when cooking.

Pro Tip

Instead of ground beef, try this recipe with ground turkey or Italian sausage. These can be made using your personal favorite lasagna ingredients!

Side Dishes for Lasagna Cups:

We like to serve this with a side salad or caesar salad. Simple roasted vegetable sides are great with this dish.

Other choices include: breadsticks and/or a caprese salad.

Storage:

If you have leftovers, it;’s best to store them individually rather than assembled.

If I have leftover meat sauce and cheese layer, I place each in individual airtight containers (or cover with plastic wrap). Refrigerate for up to 4 days. They are simple to assemble and bake the next day.

More Easy Recipes:

food sitting on a paper, with Lasagna and Wonton cups

Also try this wonderful Tuscan Barley Soup!

A close up of a slice of cooked lasagna cups in a baking pan

Petite Lasagna Cups

Yield: 6
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Lasagna is always a favourite meal, make these baked Petite Lasagna Cups, using Wonton Wrappers instead of pasta noodles.

Ingredients

  • 1/2 lb Ground Beef or Ground Turkey
  • 1 small onion, chopped
  • 1/2 cup mushrooms, chopped
  • 14 ounces crushed Tomatoes
  • 1 cup Tomato Sauce
  • 1.5 cups Cottage Cheese
  • 1 cup Frozen Spinach, thawed
  • 2 cups Mozzarella Cheese, shredded
  • 24 small square Wonton Wrappers
  • Oregano, Garlic Powder, Salt, Pepper to taste

Instructions

  1. Preheat oven to 375ºF
  2. Heat a large skillet over medium heat. Add the beef/turkey, onions, mushrooms and seasonings. Simmer until cooked
  3. Add crushed tomatoes and sauce, bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside
  4. In a large bowl, combine the Cottage Cheese and Spinach. Stir to mix well. Set aside.
  5. Spray a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides
  6. Spoon in Cottage Cheese mixture, using about half for the 12 muffin cups
  7. Spoon in half of the beef/turkey and tomato sauce mixture, again using about half.
  8. Sprinkle with mozzarella
  9. Gently press another wonton wrapper on top of the mozzarella layer
  10. Repeat the process by distributing the remaining Cottage Cheese, then the remaining tomato sauce/meat mixture, and finally the rest of the shredded mozzarella
  11. Bake for about 10 minutes, or until the cheese has melted
  12. Let the cups cool for 5 minutes then remove them from the pan, and serve!
Nutrition Information:
Yield: 6 Serving Size: 6 Servings
Amount Per Serving: Calories: 451Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 90mgSodium: 1107mgCarbohydrates: 32gFiber: 4gSugar: 7gProtein: 35g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© My Organized Chaos
Cuisine: Italian / Category: Appetizers

Created by Tammi Roy

Tammi Roy is the founder of My Organized Chaos, a Canadian food and lifestyle blog. She lives in Alberta, Canada and is the mom of three beautiful teenage girls. Tammi’s passions are her family, creating and sharing delicious recipes, travelling and photography. Learn more about Tammi.

80 Comments

  2. OH MY! These look delicious! I’m definitely gonna try these out! Thanks for posting:)

    Reply

  3. Those are perfect! I love the idea!!! I like how A) They are cute! B) They are perfect for a serving size. C) They look like they can be frozen easily.

    I’m always on the lookout for something a little different. I still make meals for my sister’s family that has the Trisomy 18 baby. He’s had jaw surgery. But on a good note, he’s almost a year old! The 2 week stay in the hospital was well worth it! He can now swallow. They need meals at their house when he’s in the hospital.

    I’ve been making a lot of Spaghetti Squash Pie. You can make it by using a sprayed glass pie plate, add 1/2 a cooked squash (drained) mixed with 1/2 cup Parmesan and two eggs (form a pie crust), add tomato paste, cooked Italian Sausage, cottage cheese and grated mozzarella cheese on top. Cook 375 degrees until the cheese is brown. You can revise it many ways. I’ve added olives, spinach and so on.

    Reply

    1. Awe – poor guy, glad to hear he’s such a fighter. And good for you for helping, really, that does make all the difference!
      Thanks for the recipe Alissa, I need to try it soon!

      Reply

  4. Looks fantastic for the little one & sounds yummy. I have a question though, will the wonton skins came out crunchy? (both outside & inside layers)

    Reply

    1. The outside is nice and crispy yet the inside bakes to the consistency of noodles. So really, it’s like Lasagna with the crunchy outer pieces and the inside softer. Great question, thanks for asking!

      Reply

  8. What an awesome idea! I’m going to introduce this recipe to my family. Thanks for posting it.
    Linda

    Reply

  10. These look really yummy!! They don’t look that complicated to make either. I’ll have to make some for supper some night 🙂

    Reply

  11. Wow this is a very neat idea. I have made meatloaf muffins but not lasagna. Definitely going to try it!!

    Reply

  19. I’m not a huge fan of lasagna, but my husband is. These are perfect for the both of us & I might have to try this weeked!

    Reply

  21. These look ridiculously tasty. Seriously, is it dinner time yet? Oh wait – it is! Maybe I’ll try these for the weekend because it’s soup and sammie night tonight (it’s a good thing we’re soup&sammie fanatics!). My husband will gobble these up, I just know it. 🙂

    Reply

  22. I am printing this out. This sounds fun. I like the won-ton idea. Never thought of that. I am sure these will go over well.

    Reply

  23. Tammi, this is making my mouth water…looks so good that I think I can smell it cooking…wishing you were my neighbour 🙂

    Reply

  24. Oh my goodness these sound terrific. I really want to make them. What I like is it sounds like the great lasagna taste but far less time. My daughter will love helping me on this one too.

    Reply

  27. What a great idea! I love lasagna but a full pan makes sooo much everyone is sick of it by the time we finish it all. These are a perfect solution!

    Reply

  28. I love this receipe, now to make it and serve it and get those great comments that all chefs love to hear, Thanks for the receipe.

    Reply

  33. Wow, these look delicious, now I just have to find wonton wrappers, have never bought them before

    Reply

  34. Such a great idea? Would be great frozen, so I know when I am not home my husband wont have to cook dinner!!

    Reply

  36. I love this idea! This would be a great snack to serve when our grandson has friends over. I think the boys would really enjoy this and I think I could even sneak a few veggies in there 🙂

    Reply

  42. These look easy and delish! The two things I look for in a new recipe! Can’t wait to try them!

    Reply

  47. These sound so yummy. I like how you can also accomodate that picky eater if needed. I also like how it helps portion the size a little easier.

    Reply

  48. What a fantastic recipe! They look sooooo good. We are making them this weekend and I cannot wait!

    Reply

  49. Super cute idea to make these with WonTon wrappers. I bet they freeze nicely and would be handy for lunches 🙂

    Reply

  50. I love these and they would be great for children. I love to change it up every once in a while and add sweet sausage. Which would be great in these as well

    Reply

  51. I love this idea. I like to spend a day making meals and then putting most of them in the freezer, so there is always something tasty and nutritious on hand when we are in a hurry and don’t have time to cook.

    Reply

  52. I would have to restrict how many of these I made or I could end up eating lots or fighting with my husband who gets to eat them

    Reply

  55. These would be a good appetizer for a party. I believe in serving nice, hearty food. No tiny appies for me! Lol!

    Reply

  56. I’ve often thought about writing a book about all the things you can make in a muffin pan. You really can make almost everything. Meatloaf is a favourite around these parts. I’ve also got a pretty stellar repertoire when it comes to making cup shaped desserts with phylo sheets.

    Reply

  57. I like the idea of using wonton wrappers. You could fill the cups with anything you wanted!

    Reply

  58. i would have never thought about making lasagna like this! maybe my kiddies will eat it!

    Reply

  62. I made these for a holiday party. They were a HUGE hit. I used diced tomatoes flavored with basil and oregano instead of the crushed tomatoes. I had to cook them for 13 minutes instead of 10. It is very important to thoroughly spray the pan with cooking spray. I was lazy about it and had some sticking issues. It is also a good tip to let them sit for 5 minutes before serving. I kept these warm for 30 minutes in the warmed oven after I pulled them out and turned the oven off. They came out great, everyone said they were seasoned perfectly! Thank you!

    Reply

  63. Yes, this recipe looks very easy and delicious. But can you explain to me how on earth you can come up with “768” grams of carbohydrates???? That seems unbelievable. Going to check out the wrappers in the store, just don’t believe they can contain more carbs than a pizza.

    Reply

    1. Hi Rota. Yes, that is wrong. the calorie counter listed is a third party app, and if they are glitching, I have no control over that. Hopefully it works itself out soon. Sigh.

      Reply

  64. Could this be made using ricotta instead of cottage cheese? Not a fan of cottage cheese.

    Reply

  66. These are amazing. Followed directions & came out perfect. Curious about reheating as 2 people couldn’t finish all 12. Lol

    Reply

  67. They look amazing and I can’t wait to make for a hugh party in a week!!One question is can u estimate your seasoning amounts because I am not good at to taste measurements. I also noticed that someone mentioned using ricotta cheese in place of cottage cheese , and replaced tomatoes with 14 ozs of canned tomatoes..I think ricotta needs to be drained, is that correct?!
    Thanks for the recipe and taking time to answer questions!!
    Happy Holidays

    Reply

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