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
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
Yes you can – and I personally never drain ricotta myself. 🙂
These are amazing. Followed directions & came out perfect. Curious about reheating as 2 people couldn’t finish all 12. Lol
Fantastic! I would reheat in the oven, being careful not to crisp up the wontons too much. Covering might help.
What size can did you use for the crushed tomatoes?
About 14 ounces
Could this be made using ricotta instead of cottage cheese? Not a fan of cottage cheese.
Sure!
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.
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.
I’m going to make these for our church Christmas party. Everyone will love them!!
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!
Makes you hungry just looking at it, must try it!