Mini Lasagna Cups
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These Mini Lasagna Cups are a delicious appetizer that will make your mouth water! They’ve got meat sauce and cheese with wontons to create the layers. You can make them easily in a muffin pan in about 30 minutes!
What could be better than mini lasagna without all the effort of traditional recipes? These lasagna cups are perfect for entertaining, and you can serve them with marinara sauce for dipping!
How to Make Mini Lasagna Cups
To make them, you’ll need a 12-cup standard-size muffin pan along with 3-1/2 inch wonton wrappers, which you can find in larger supermarkets or Asian grocers.
Next, you’ll need to prepare the meat. Saute ground beef in a large skillet with salt and pepper until lightly browned.
Then press a square wonton wrapper into the bottom of each muffin cup. Add the other ingredients: ricotta, parmesan, mozzarella, browned beef and marinara. Repeat one more time for each cup and you’re done!
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Mini Lasagna Cups
- 1/2 pound ground beef
- 1 tbsp olive oil
- salt and pepper to taste
- 24 3.5-inch wonton wrappers
- 1 cup ricotta cheese
- 2 cups grated parmesan cheese, divided
- 2 cups shredded mozzarella cheese, divided
- 1 cup marinara sauce
- chopped basil for garnish, optional
- Preheat oven to 375ºF. Spray a 12-cup muffin pan with cooking spray. Set aside 3/4 cup each of parmesan and mozzarella cheese.
- Place a skillet over medium-high heat. Add oil and then ground beef, salt and pepper. Fry until browned, turning with a wooden spoon. Set aside.
- Press a wonton into the bottom of a muffin cup. Scoop a few teaspoons each of ricotta, then parmesan, mozzarella, beef and finally sauce. Add a second wonton and repeat. Add a final pinch of reserved parmesan and mozzarella.
- Repeat for remaining cups. Bake in the lower third of your oven for 15-18 minutes until the edges are golden brown.
- Remove from oven and lift out the cups, using a knife if needed. Garnish with optional basil. Serve and enjoy!
- To save time, you can use meat pasta sauce instead of making homemade.
- Make Ahead: You can make these ahead of time and freeze for up to one month. Then thaw and reheat in the oven or microwave.
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