Mini Lasagna Cups — Damn Delicious

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Mini Lasagna Cups

The easiest, simplest lasagna you will ever make, conveniently made into single-serving portions!

Let’s take a second to talk about lasagna. It’s the ultimate comfort food. The best, really.

But it just takes too long to make right at home. Plus, serving it up can be such a mess.

That’s why these mini lasagna cups are pure genius. It’s so easy to make and they’re conveniently made into single serving portions.

And with those crisp wonton wrappers, this may just be the best lasagna you will ever make.

Plus, miniature food always tastes better, right?

Mini Lasagna Cups

Yield: 12 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

The easiest, simplest lasagna you will ever make, conveniently made into single-serving portions!

Ingredients:

  • 1 tablespoon olive oil
  • 2 Italian sausage links, casing removed
  • 1 cup marinara sauce, homemade or store-bought
  • 1 1/2 cups ricotta cheese
  • Kosher salt and freshly ground black pepper, to taste
  • 24 2-inch won ton wrappers
  • 1 1/2 cups shredded mozzarella cheese
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Preheat oven to 375 degrees F. Lightly oil a 12-cup standard muffin tin or coat with nonstick spray.
  2. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and stir in marinara sauce.
  3. Season ricotta cheese with salt and pepper, to taste; set aside.
  4. Fit wonton wrappers into each of the 12 muffin tins, pressing carefully to make sure there is an opening in the center. Fill each cup with 1 tablespoon ricotta cheese. Top with 1 tablespoon marinara mixture and 1 tablespoon mozzarella cheese; repeat with one more layer.
  5. Place into oven and bake for 10-12 minutes, or until the cheese has melted and the wonton wrappers are golden brown.
  6. Serve immediately, garnished with parsley, if desired.

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60 comments

I can’t even fathom how many of these I might steal from a serving tray – they look amazing!

I made these today and took them to my daughter’s house for a
family gathering of us women and our 88 year old mother.
Perfect finger food and delish to boot!

New to your blog! Absolutely LOVE this simple recipe. I’m making lasagna for a holiday potluck and this would be such a fun way to serve it! Thanks for the idea : ) – Sandy

These look awesome! And just so adorable 🙂 As luck would have it, I made some taco-ish cups like a month ago and was going to post them, then had all these Xmas posts to get through, so…they’re going to have to wait. Hope you have a nice calm weekend planned!

These are so cute and are such a great idea!

Is there anything you can’t make in wonton wrappers Missy? These look great! Loving the addition of ricotta!

Do you think these could be frozen and reheated later? I am a widow and I like to make food ahead and freeze so all I have to do is reheat in the oven.

I actually haven’t tried freezing this myself but I would advise against it as the wonton wrappers may not keep through freezing and reheating.

For some reason I am having a hard time finding wonton wrappers can I substitute phyllo dough instead?

hello and merry Christmas! Do you think I can assemble these ahead of time then bake when ready?

I would actually advise against making these ahead of time as I do not think the wonton wrappers can hold up everything in an uncooked state.

Has this recipe been changed in the past week or two? I used this recipe a couple of weeks ago and when I looked it up to make them tonight it was different. The old one had ground turkey. I miss the old one and wish I had printed it out.

No, this recipe has not changed. I think you have me confused with a different recipe from another site.

I do and they are still great! Single serve portions.

I just found this website and I’m not going to lie, it is amazing! I have found so many healthy recipes on here and they are all so tasty and fun! Definitely my go to website now!

Oh my gosh this is perfect for serving g’kids and they would love making it too.
Thanks for sharing

Chungah you are an inspiration- Your recipes are really simple to follow (they need to be for me) and make delectable food so accessible to me (a very boring cook!) So thank you- it’s nice to be able to surprise my family with something wonderful and different

These look incredible! I have a bunch of wonton wrappers in the freezer to use up, and these would seem great for the family!

I love this idea — bite sized lasagna instead of a giant pan that ends up sitting in the fridge for days on end!

They look fabulous – can’t wait to try them! 🙂

I’m pretty sold on just about anything that is wrapped up in a wonton wrapper and these mini lasagnas are not any different! These look delicious and so easy to make! Pinned 🙂

I could finish the whole pan :)! I love stuff in mini form like this, they look amazing!

Absolutely genius! What a great idea to use won ton wrappers. Just don’t make the stupid mistake I did….I made a few, and when i “repeated” the first layer, I omitted a second wonton skin. Made a few more the right way, and they came out beautifully!
This is a keeper

Can these be made ahead the night before or day of, refrigerated and then baked when ready to serve?

Unfortunately, I do not recommend making this ahead of time as the wonton wrappers cannot hold out for that long.

Hi Chung-Ah,
Stumbled upon your awesome website and absolutely love it!! You “dish” some wonderful and effortless recipes (I appreciate easy peasy) and they always make me hungry!! These little lasagna bites look amazing!! Won Ton wrappers….why didn’t I think of that!! That’s why you have the website and I don’t!! LOL

I officially feel stupid because OF COURSE mini lasagna cups! SO yummy!

Can’t wait to try these. They’re on my list for Xmas eve dinner.

Made these tonight, quick, easy and delicious. Thanks for an awesome recipe!

Delicious! I had to cook mine longer to make them firm. About 30 min.

This is brilliant! Need to try it soon 🙂

Can I travel with these? Would they hold up to 20-30 min drive if I can try and keep them warm?

These are really best when served immediately and can get a bit soggy over time.

Can you go without the ricotta cheese? Just not a fan of it.

It should be fine, although ricotta is a key ingredient in lasagna!

I just found this and it is a perfect idea for whenever I host a party for my girlfriends.

Hi! Why does recipe yield 12, but ingredient list calls for 24 wonton wrappers? Do you place 2 wrappers in each cup? Thanks. I want to make this Friday for happy hour!

Yes, 2 wonton wrappers are required per muffin cup.

do you put the sausage in before you bake or afterwards – it doesnt really state what to do with the sausage after you cook in the dutch oven?

Athena, the marinara sauce is mixed in with the sausage, and this is then referred to as the “marinara mixture”:

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and stir in marinara sauce.
Season ricotta cheese with salt and pepper, to taste; set aside.
Fit wonton wrappers into each of the 12 muffin tins, pressing carefully to make sure there is an opening in the center. Fill each cup with 1 tablespoon ricotta cheese. Top with 1 tablespoon marinara mixture and 1 tablespoon mozzarella cheese; repeat with one more layer.

We like to serve lots of different foods in wonton cups and have done so in both regular muffin-tin size and the 2-bite (mini) size (cut wontons to size).

Depending upon what we’re serving we pre-bake the cups – brush with butter and bake for 7-9 minutes @ 350° F. Once that’s done we have filled them with hot artichoke-spinach dip, chilled shrimp salad, cole slaw, BBQ, etc.

Thanks for sharing!

New here. It says to repeat with one more layer, is that of each ingredient?

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