Lasagna Cups

Lasagna Cups pack classic, cheesy lasagna into tidy muffin-sized bites. They bake faster than a full pan and make perfect portions for busy nights, lunch boxes, and parties. Expect crispy edges, a saucy center, and big flavor with minimal mess.

Why you’ll love it

• Weeknight easy: On the table in about 45 minutes.
• Kid- and lunch-friendly portions: Built-in portion control.
• Flexible: Use wonton wrappers or lasagna noodles; beef, turkey, or veggies.
• Meal-prep win: Assemble ahead, freeze, and reheat like a dream.
• Crowd-pleaser: Crisp edges + melty cheese = instant favorite.

Recipe at a glance

• Yield: 12 cups (serves 6; 2 cups per serving)
• Prep: 20 minutes
• Cook: 25 minutes
• Oven: 375°F (190°C)

Ingredients

Choose one “cup” base:

• Wonton wrappers: 24–26 wrappers (8 oz / 225 g), or
• Lasagna noodles: 8–10 dry sheets (6–7 oz / 170–200 g), cooked al dente and trimmed to fit muffin cups

For the meat sauce:

• Olive oil: 1 tbsp (15 ml)
• Yellow onion, finely diced: 1/2 cup (80 g)
• Garlic, minced: 2 cloves (6 g)
• Ground beef (90% lean) or turkey: 12 oz (340 g)
• Italian seasoning: 1 tsp (2 g)
• Kosher salt: 1 tsp (3 g), divided
• Black pepper: 1/2 tsp (1 g)
• Crushed red pepper flakes (optional): 1/4 tsp (0.5 g)
• Marinara sauce: 2 cups (480 ml; about 500 g)

For the ricotta layer:

• Ricotta (part-skim): 1 cup (8 oz / 225 g)
• Egg: 1 large (50 g)
• Parmesan, finely grated: 1/2 cup (1.5 oz / 45 g)

For assembly:

• Mozzarella, shredded: 1 1/2 cups (6 oz / 170 g)
• Fresh basil or parsley, chopped (optional): 2 tbsp (6 g)
• Cooking spray or a little oil for the tin

Equipment

• 12-cup muffin tin
• Large skillet
• Mixing bowls
• Measuring cups/spoons
• Spoon or small cookie scoop
• Rubber spatula
• Small offset spatula or butter knife (to loosen cups)

Step-by-Step Instructions

1. Preheat the oven

• Heat to 375°F (190°C). Lightly grease a 12-cup muffin tin.

2. Cook the aromatics

• Warm olive oil in a large skillet over medium heat. Add onion; cook until soft and translucent, 3–4 minutes. Stir in garlic; cook 30 seconds until fragrant.

3. Brown the meat

• Add ground beef, breaking it up with a spoon. Cook until no longer pink, 5–6 minutes. Drain excess fat.

4. Season and simmer

• Stir in Italian seasoning, 1/2 tsp salt, pepper, and red pepper flakes (if using). Add marinara. Simmer 4–5 minutes, stirring, until thick and saucy (no watery pools). Taste and adjust salt.

5. Mix the ricotta

• In a bowl, combine ricotta, egg, Parmesan, and the remaining 1/2 tsp salt. Stir until smooth.

6. Build the first layer

• Press 1 wonton wrapper (or trimmed noodle) into each muffin cup. Add about 1 tbsp meat sauce. Top with a heaping 1 tsp ricotta and 1 tbsp mozzarella.

7. Build the second layer

• Add a second wrapper/noodle, rotated 45° for strength. Repeat: 1 tbsp sauce + heaping 1 tsp ricotta + 1 tbsp mozzarella. Finish with a small spoonful of sauce on top.

8. Bake

• Bake on the middle rack for 18–20 minutes, until edges are deep golden and cheese is bubbling. Optional: Broil 1–2 minutes for extra color.

9. Rest and release

• Let sit 5 minutes to set. Loosen edges with a knife and lift out. Garnish with chopped basil or parsley.

Doneness cues: Edges crisp and browned; cheese fully melted and bubbling; cups hold their shape when lifted.

Substitutions & Variations

• Protein swaps: Ground turkey, chicken, Italian sausage (remove casings), or half mushrooms + half lentils for vegetarian.
• Sauce twist: Try spicy marinara or stir 1–2 tbsp pesto into the ricotta.
• Noodle alternatives: Use cooked gluten-free lasagna sheets; for low-carb, use thin slices of roasted zucchini or eggplant.
• Vegan: Use plant-based crumbles or sautéed mushrooms; vegan ricotta (tofu/cashew) and vegan mozzarella; choose vegan-friendly wrappers or GF lasagna sheets.
• Dairy-free: Use dairy-free ricotta and mozzarella, or skip cheese and add extra sautéed veggies for richness.

Pro Tips + Common Mistakes

Pro tips:

• Reduce watery sauce: Simmer until thick to keep bottoms crisp.
• Double-layer base: Two crossed wrappers (or neatly trimmed noodles) make sturdier cups.
• Season the ricotta: Salt and Parmesan make the center pop.
• Portion cleanly: A small cookie scoop keeps layers even.
• Rest before removing: 5–10 minutes helps layers set and release.

Common mistakes to avoid:

• Overfilling (causes spillover).
• Too much sauce (leads to soggy cups).
• Skipping the grease (they’ll stick).
• Under-baking (edges should be deep golden).
• Noodles not trimmed to fit (bulky, uneven cups).

Make-Ahead, Storage, Freezing & Reheating

• Make-ahead (unbaked): Assemble, cover, and refrigerate up to 24 hours. Bake cold cups at 375°F (190°C) for 20–23 minutes.
• Refrigerate (baked): Cool, then store airtight up to 4 days.
• Freeze (unbaked): Freeze assembled cups on a tray until solid, 2–3 hours. Transfer to a freezer bag up to 2 months. Bake from frozen at 350°F (175°C) for 25–30 minutes, or thaw overnight and bake 18–20 minutes.
• Freeze (baked): Cool completely; freeze up to 3 months. Reheat at 350°F (175°C) for 12–15 minutes, or microwave 60–90 seconds.
• Re-crisp: Reheat on a wire rack set over a sheet pan so air circulates under the cups. Aim for a hot, bubbly center (about 165°F/74°C).

Serving Suggestions

• Simple green salad with lemon vinaigrette
• Garlic bread or focaccia
• Roasted broccoli, asparagus, or green beans
• Extra warmed marinara for dipping

Nutrition (approx. per serving, 2 cups)

• Calories: ~440
• Protein: ~26 g
• Carbs: ~33 g
• Fat: ~22 g
• Sodium: ~760 mg
  Values vary by brands and swaps.

FAQs

• Can I use no-boil lasagna noodles?
  Yes. Soak them in hot water for 10–15 minutes until pliable, then trim to fit the muffin cups.
• How do I keep the cups crisp for leftovers?
  Reheat in a 350°F (175°C) oven or air fryer on a rack until the edges re-crisp, 6–10 minutes.
• Can I make these vegetarian?
  Absolutely. Swap the meat for sautéed mushrooms and spinach, or use lentils and chopped veggies.
• Air fryer directions?
  Assemble in silicone muffin liners. Air fry at 325°F (165°C) for 10–12 minutes, checking at 8 minutes. Watch for golden edges and bubbling cheese.
• How can I scale this for a crowd?
  Double the recipe for 24 cups. Use two muffin tins and rotate positions halfway through baking.

Printable Recipe Card

Lasagna Cups (Muffin Tin Lasagna)
Yield: 12 cups (serves 6) | Prep: 20 min | Cook: 25 min | Oven: 375°F (190°C)

Ingredients:

• 24–26 wonton wrappers (225 g) or 8–10 cooked lasagna sheets (170–200 g), trimmed
• 1 tbsp (15 ml) olive oil
• 1/2 cup (80 g) diced onion
• 2 cloves (6 g) garlic, minced
• 12 oz (340 g) ground beef or turkey
• 1 tsp (2 g) Italian seasoning
• 1 tsp (3 g) kosher salt, divided
• 1/2 tsp (1 g) black pepper
• 1/4 tsp (0.5 g) red pepper flakes (optional)
• 2 cups (480 ml; ~500 g) marinara
• 1 cup (225 g) ricotta
• 1 large egg
• 1/2 cup (45 g) grated Parmesan
• 1 1/2 cups (170 g) shredded mozzarella
• Cooking spray; chopped basil (optional)

Instructions:

1. Heat oven to 375°F (190°C). Grease a 12-cup muffin tin.
2. Sauce: Sauté onion in oil 3–4 min; add garlic 30 sec. Brown meat 5–6 min; drain. Season with Italian seasoning, 1/2 tsp salt, pepper, and flakes (opt). Stir in marinara; simmer 4–5 min until thick.
3. Ricotta: Mix ricotta, egg, Parmesan, and 1/2 tsp salt.
4. Assemble: Press 1 wrapper/noodle into each cup. Layer 1 tbsp sauce + heaping 1 tsp ricotta + 1 tbsp mozzarella.
5. Add second wrapper/noodle (rotated). Repeat layers. Top with a little extra sauce.
6. Bake 18–20 min until edges are deep golden and cheese bubbles. Optional broil 1–2 min. Rest 5 min, loosen, and garnish with basil.

Make-ahead/Storage:

• Chill unbaked up to 24 hrs; bake 20–23 min.
• Fridge (baked): 4 days.
• Freeze unbaked: bake from frozen 25–30 min at 350°F (175°C).
• Freeze baked: reheat 12–15 min at 350°F (175°C).

Enjoy your crispy-edged, cheesy mini lasagnas! 🍅🧀

Lasagna Cups

The Crispy Chef

Lasagna Cups pack cheesy, saucy lasagna into tidy muffin-sized bites. They bake faster than a traditional pan, give you perfect portions, and deliver crispy edges with a melty center—ideal for weeknights, meal prep, and parties.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Italian-American

Servings 6 servings (2 cups each)

Calories 440 kcal

Equipment

• 12-cup muffin tin
• Large skillet
• Mixing bowls
• Measuring cups and spoons
• spoon or small cookie scoop
• Rubber spatula
• small offset spatula or butter knife

Ingredients

  

1x2x3x

• 24–26 wonton wrappers (225 g) or 8–10 cooked lasagna sheets (170–200 g), trimmed
• 1 tbsp olive oil (15 ml)
• 1/2 cup yellow onion, diced (80 g)
• 2 cloves garlic, minced (6 g)
• 12 oz ground beef or turkey (340 g)
• 1 tsp Italian seasoning (2 g)
• 1 tsp kosher salt, divided (3 g)
• 1/2 tsp black pepper (1 g)
• 1/4 tsp red pepper flakes, optional (0.5 g)
• 2 cups marinara sauce (480 ml; ~500 g)
• 1 cup ricotta cheese (225 g)
• 1 large egg (50 g)
• 1/2 cup grated Parmesan (45 g)
• 1 1/2 cups shredded mozzarella (170 g)
• 2 tbsp fresh basil or parsley, chopped (optional)
• cooking spray or oil for muffin tin

Instructions

 

• Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
• In a skillet, warm olive oil. Cook onion 3–4 minutes, add garlic 30 seconds until fragrant.
• Add ground beef or turkey, break up with spoon, cook 5–6 minutes until browned. Drain fat.
• Season with Italian seasoning, 1/2 tsp salt, pepper, and red pepper flakes. Stir in marinara; simmer 4–5 minutes until thick.
• In a bowl, mix ricotta, egg, Parmesan, and 1/2 tsp salt until smooth.
• Press 1 wrapper/noodle into each muffin cup. Add 1 tbsp sauce, 1 tsp ricotta, 1 tbsp mozzarella.
• Add a second wrapper/noodle rotated 45°. Repeat sauce, ricotta, mozzarella. Finish with a little sauce on top.
• Bake 18–20 minutes until edges are golden and cheese bubbles. Broil 1–2 minutes if desired.
• Rest 5 minutes. Loosen edges with a knife, remove cups, garnish with basil or parsley.

Notes

Make them with wonton wrappers or noodles, beef or turkey—or go vegetarian with mushrooms or lentils. Freeze unbaked or baked for easy meals. For extra crisp edges, reduce watery sauce and rest cups before removing. Garnish with fresh herbs and serve with salad, garlic bread, or extra marinara.

Nutrition

Calories: 440kcalCarbohydrates: 33gProtein: 26gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 760mgPotassium: 480mgFiber: 2gSugar: 6gVitamin A: 650IUVitamin C: 5mgCalcium: 280mgIron: 2.8mg

Keyword lasagna cups, meal prep freezer friendly, mini lasagna, muffin tin lasagna

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