Mini Lasagna Cups

The outer wonton shell is thin and crispy, while the inside is soft and chewy, just like a lasagna noodle. These are so incredibly easy to whip up, great for a quick weeknight dinner or appetizer for any occasion.




Start with one half pound of lean ground beef for the meaty lasagna sauce.
Ground veal , pork , sausage, chicken or turkey can be substituted for ground beef. 

Brown the meat and drain the fat.

Stir the pasta sauce into the browned meat. Feel free to add some of your favorites like sauteed mushrooms , peppers and onions.



Mix one and a half cups of ricotta cheese with a healthy pinch of salt and pepper.



Coat a 12 cup muffin tin with cooking spray, and arrange a wonton wrapper into each cup.
2-3 wonton wraps depending on the size.



Take half the ricotta mixture and divide it among the 12 cups and press the mixture down with a spoon to form the base.



Top with half of the meat sauce…



And sprinkle with shredded cheese. A mixture of cheese is perfect but mozzarella would be very nice as well.



Press another wonton wrapper into each cup, arranging it in the opposite direction of the first wrapper for aesthetics.



And repeat the layers one more time. Add the remaining half of the ricotta cheese..



The rest of the meat sauce…



And top with more shredded cheese.



Bake at 375 degrees for 10 to 15 minutes.


Yum! Love these quick and easy mini lasagnas. Hope you enjoy!

Mini Lasagna Cups

1/2 lb lean ground beef
1 cup spaghetti sauce
1 1/2 cups part skim ricotta cheese
1/4 teaspoon kosher salt
1/4 teaspoon pepper
24 wonton wrappers
1 1/2 cups shredded cheese
Preheat oven to 375 degrees. Brown meat in a large skillet over medium high heat and drain. Add spaghetti sauce (and whatever else you fancy) to remaining meat mixture and stir to combine.
In a large bowl, combine the ricotta the salt and pepper and stir to combine.
Coat a 12 cup muffin tin with cooking spray, and arrange a wonton wrapper in each cup. Take half the ricotta mixture and divide it among the 12 cups. Top with half of the meat sauce, and sprinkle with shredded cheese. Place another wonton wrapper over the cheese, and repeat the layers by adding the remaining ricotta cheese, meat sauce, and top with shredded cheese.
Bake at 375 degrees for 10 to 15 minutes until the cheese is melted and the wonton wrappers are golden. Cool in the muffin tin for 5-10 minutes before serving.
Makes 12 mini lasagnas or 3 servings.