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.

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Prep Time 20

Cook Time 25

Total Time 45

Course Main Course

Cuisine Italian-American

Servings 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

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