Mini Lasagna Cups
These Mini Lasagna Cups are made in a muffin tin using wonton wrappers and classic lasagna ingredients.
Servings: 12 cups
Calories: 260kcal
Ingredients
- 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
Instructions
- 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!
Video
Notes
- 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.
Nutrition
Serving: 1cup | Calories: 260kcal | Carbohydrates: 12g | Protein: 20g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 47mg | Sodium: 668mg | Potassium: 66mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 300IU | Vitamin C: 1.7mg | Calcium: 410mg | Iron: 1.4mg | Net Carbs: 12g