Petite Lasagna Cups
Lasagna is always a favourite meal. Try this baked Petite Lasagna Cups Recipe, they use Wonton Wrappers instead of pasta noodles. A handheld comfort mela that doubles as a main dish or an appetizer.
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?!
Small and perfectly portioned to make serving easy and allows for serving as an appetizer as well.
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.
Plus they freeze well, so make a double batch and pop half in the freezer. This way you can reheat the next time you’re craving lasagna.
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.
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
How to Make Lasagna Cups
- Start 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!
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!
What to Serve with 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:
- Slow Cooker Easy Lasagna
- One Pot Lasagna Soup
- Butternut Squash Lasagna
- Crispy Chicken Wonton Tacos
- Easy Wonton Soup
Also try this wonderful Tuscan Barley Soup!
Petite Lasagna Cups
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
- Preheat oven to 375ºF
- Heat a large skillet over medium heat. Add the beef/turkey, onions, mushrooms and seasonings. Simmer until cooked
- 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
- 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. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides
- Spoon in Cottage Cheese mixture, using about half for the 12 muffin cups
- Spoon in half of the beef/turkey and tomato sauce mixture, again using about half.
- Sprinkle with mozzarella
- Gently press another wonton wrapper on top of the mozzarella layer
- Repeat the process by distributing the remaining Cottage Cheese, then the remaining tomato sauce/meat mixture, and finally the rest of the shredded mozzarella
- Bake for about 10 minutes, or until the cheese has melted
- Let the cups cool for 5 minutes then remove them from the pan, and serve!
Nutrition
These look so yummy 🙂
These look delicious! I’m definitely going to try them! Thanks for sharing!
I have got to try this recipe. Sound and looks great. Thanks for posting.
wow they look delicious
Wow this is a very neat idea. I have made meatloaf muffins but not lasagna. Definitely going to try it!!
These look really yummy!! They don’t look that complicated to make either. I’ll have to make some for supper some night 🙂
This would be awesome for parties! Delicious and cute!
What an awesome idea! I’m going to introduce this recipe to my family. Thanks for posting it.
Linda
Looks yummy (and easy). Great pictures!
oh, my…these look delicious. I think I have a few things to add to next weeks grocery list now!
http://www.talesofmommyhood.blogspot.com
Oh dear lord, those look DELICIOUS!
Looks fantastic for the little one & sounds yummy. I have a question though, will the wonton skins came out crunchy? (both outside & inside layers)
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!
Thanks for the reply! Gonna try in the weekend 🙂
of course! Let me know what you think if you try them!
🙂
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.
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!
OH MY! These look delicious! I’m definitely gonna try these out! Thanks for posting:)
When you do, let me know what you think!
😉
Will do;)
very yummy looking
They are really good, Brenda!
Faster to bake too!