Damn Delicious

Mini Lasagna Cups

The easiest, simplest lasagna you will ever make, conveniently made into single-serving portions!

Mini Lasagna Cups - The easiest, simplest lasagna you will ever make, conveniently made into single-serving portions!

Let’s take a second to talk about lasagna. It’s the ultimate comfort food. The best, really.

Mini Lasagna Cups - The easiest, simplest lasagna you will ever make, conveniently made into single-serving portions!

But it just takes too long to make right at home. Plus, serving it up can be such a mess.

Mini Lasagna Cups - The easiest, simplest lasagna you will ever make, conveniently made into single-serving portions!

That’s why these mini lasagna cups are pure genius. It’s so easy to make and they’re conveniently made into single serving portions.

Mini Lasagna Cups - The easiest, simplest lasagna you will ever make, conveniently made into single-serving portions!

And with those crisp wonton wrappers, this may just be the best lasagna you will ever make.

Mini Lasagna Cups - The easiest, simplest lasagna you will ever make, conveniently made into single-serving portions!

Plus, miniature food always tastes better, right?

Mini Lasagna Cups - The easiest, simplest lasagna you will ever make, conveniently made into single-serving portions!


Mini Lasagna Cups

The easiest, simplest lasagna you will ever make, conveniently made into single-serving portions!

20 minutes20 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 2 Italian sausage links, casing removed
  • 1 cup marinara sauce, homemade or store-bought
  • 1 1/2 cups ricotta cheese
  • Kosher salt and freshly ground black pepper, to taste
  • 24 2-inch won ton wrappers
  • 1 1/2 cups shredded mozzarella cheese
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Preheat oven to 375 degrees F. Lightly oil a 12-cup standard muffin tin or coat with nonstick spray.
  2. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and stir in marinara sauce.
  3. Season ricotta cheese with salt and pepper, to taste; set aside.
  4. Fit wonton wrappers into each of the 12 muffin tins, pressing carefully to make sure there is an opening in the center. Fill each cup with 1 tablespoon ricotta cheese. Top with 1 tablespoon marinara mixture and 1 tablespoon mozzarella cheese; repeat with one more layer.
  5. Place into oven and bake for 10-12 minutes, or until the cheese has melted and the wonton wrappers are golden brown.
  6. Serve immediately, garnished with parsley, if desired.

Adapted from Kevin & Amanda

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Nutrition Facts
Serving Size
Servings Per Container 12

Amount Per Serving
Calories 181.4 Calories from Fat 81
% Daily Value*
Total Fat 9.0g 14%
Saturated Fat 4.5g 23%
Trans Fat 0g
Cholesterol 28.0mg 9%
Sodium 341.7mg 14%
Total Carbohydrate 14.4g 5%
Dietary Fiber 0.9g 4%
Sugars 2.1g
Protein 10.5g 21%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

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66 comments

  1. Rated 5 out of 5

    These are so delicious!!! I made these for my family and EVERYONE was happy!! I also made a triple batch of these to share with a few neighbors and they freeze VERY well, the edges just aren’t crispy once reheated but no big deal!! 

  2. Rated 5 out of 5

    can this recipe be frozen?

  3. Or DOUBLE the recipe & freeze half of them for nights when you’re busy or stressed out & don’t want to slave over a hot stove. Would also be good for company or church potlucks.

  4. Hi! I just stumbled across this and I’m so excited I’m going to make these. Has anyone had any luck re-heating these? I’m curious as I have a potluck at my husbands work to take these to TOMORROW and want to know if I make them now and then refrigerate them will they hold up for tomorrow’s re-heating? I know you don’t recommend it, but has anyone tried it? 

  5. Can I use real Lasagna Sheets from the refrigerator section and cut them into circles to fit the muffin tin?

  6. I made these for the second time today. I use cottage cheese instead of ricotta and ground chicken in place of sausage. They are delicious with a side salad. Thanks for the recipe. I love using wonton wrappers.

  7. Hi, great idea with these:) I was just wondering where I can find won ton wrappers?

  8. How long will they hold their shape after being cooked? I’m making several different dishes for a gathering and want to know at what stage of the prep these need to be prepared before dinner time…

  9. Can I use basil instead of parsley?

  10. Made these and they were great! Tried it as Taco cups tonight and even better! Re fried beans, salsa, taco beef and cheese instead. Yum!

  11. My 10 year old grandson and I made this today for lunch.  Super easy for him to put together. Everyone loved them. I didn’t have fresh parsley so I sprinkled fresh basil over them to serve.  Delicious!  A fun dinner to make with kids.

  12. I plan on substituting ground beef for the Italian sausage and I was wondering how much ground beef is equal to the 2 sausage links? 

  13. Loved the ideas but when applied it for canapes found that it was too big of a bite and messy, so applied it as a wonton bite and it worked beautifuly. Thank you for a delicious recipe 

  14. How many cups is per serving

  15. New here. It says to repeat with one more layer, is that of each ingredient?

  16. Great idea!  

    We like to serve lots of different foods in wonton cups and have done so in both regular muffin-tin size and the 2-bite (mini) size (cut wontons to size).

    Depending upon what we’re serving we pre-bake the cups – brush with butter and bake for 7-9 minutes @ 350° F.  Once that’s done we have filled them with hot artichoke-spinach dip, chilled shrimp salad, cole slaw, BBQ, etc.

    Thanks for sharing!

  17. do you put the sausage in before you bake or afterwards – it doesnt really state what to do with the sausage after you cook in the dutch oven?

    • Athena, the marinara sauce is mixed in with the sausage, and this is then referred to as the “marinara mixture”:

      Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and stir in marinara sauce.
      Season ricotta cheese with salt and pepper, to taste; set aside.
      Fit wonton wrappers into each of the 12 muffin tins, pressing carefully to make sure there is an opening in the center. Fill each cup with 1 tablespoon ricotta cheese. Top with 1 tablespoon marinara mixture and 1 tablespoon mozzarella cheese; repeat with one more layer.

  18. Hi! Why does recipe yield 12, but ingredient list calls for 24 wonton wrappers? Do you place 2 wrappers in each cup? Thanks. I want to make this Friday for happy hour!

  19. I just found this and it is a perfect idea for whenever I host a party for my girlfriends.

  20. Can you go without the ricotta cheese? Just not a fan of it.

  21. Can I travel with these? Would they hold up to 20-30 min drive if I can try and keep them warm?

  22. This is brilliant! Need to try it soon 🙂

  23. Delicious! I had to cook mine longer to make them firm. About 30 min.

  24. Made these tonight, quick, easy and delicious. Thanks for an awesome recipe!

  25. Can’t wait to try these. They’re on my list for Xmas eve dinner.

  26. I officially feel stupid because OF COURSE mini lasagna cups! SO yummy!

  27. Hi Chung-Ah,
    Stumbled upon your awesome website and absolutely love it!! You “dish” some wonderful and effortless recipes (I appreciate easy peasy) and they always make me hungry!! These little lasagna bites look amazing!! Won Ton wrappers….why didn’t I think of that!! That’s why you have the website and I don’t!! LOL

  28. Can these be made ahead the night before or day of, refrigerated and then baked when ready to serve?

  29. Absolutely genius! What a great idea to use won ton wrappers. Just don’t make the stupid mistake I did….I made a few, and when i “repeated” the first layer, I omitted a second wonton skin. Made a few more the right way, and they came out beautifully!
    This is a keeper

  30. I could finish the whole pan :)! I love stuff in mini form like this, they look amazing!

  31. I’m pretty sold on just about anything that is wrapped up in a wonton wrapper and these mini lasagnas are not any different! These look delicious and so easy to make! Pinned 🙂

  32. They look fabulous – can’t wait to try them! 🙂

  33. I love this idea — bite sized lasagna instead of a giant pan that ends up sitting in the fridge for days on end!

  34. These look incredible! I have a bunch of wonton wrappers in the freezer to use up, and these would seem great for the family!

  35. Chungah you are an inspiration- Your recipes are really simple to follow (they need to be for me) and make delectable food so accessible to me (a very boring cook!) So thank you- it’s nice to be able to surprise my family with something wonderful and different

  36. Oh my gosh this is perfect for serving g’kids and they would love making it too.
    Thanks for sharing

  37. I just found this website and I’m not going to lie, it is amazing! I have found so many healthy recipes on here and they are all so tasty and fun! Definitely my go to website now!

  38. Do you think these could be frozen and reheated later? I am a widow and I like to make food ahead and freeze so all I have to do is reheat in the oven.

  39. Is there anything you can’t make in wonton wrappers Missy? These look great! Loving the addition of ricotta!

  40. These are so cute and are such a great idea!

  41. These look awesome! And just so adorable 🙂 As luck would have it, I made some taco-ish cups like a month ago and was going to post them, then had all these Xmas posts to get through, so…they’re going to have to wait. Hope you have a nice calm weekend planned!

  42. New to your blog! Absolutely LOVE this simple recipe. I’m making lasagna for a holiday potluck and this would be such a fun way to serve it! Thanks for the idea : ) – Sandy

  43. I can’t even fathom how many of these I might steal from a serving tray – they look amazing!

    • I made these today and took them to my daughter’s house for a
      family gathering of us women and our 88 year old mother.
      Perfect finger food and delish to boot!

      Great recipe.