Description
Fun and easy mini lasagnas baked in a muffin tin! These individual portions are perfect for parties, meal prep, or kid-friendly dinners. Made with layers of meat sauce, cheese, and wonton wrappers or lasagna sheets.
Ingredients
Scale
- Wonton wrappers or cooked lasagna sheets (cut to muffin cup size)
- 1 lb ground beef or turkey (or plant-based alternative)
- 2 cups marinara or tomato sauce
- 1½ cups shredded mozzarella cheese
- ¾ cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Fresh basil for garnish (optional)
- Olive oil for greasing
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Spray a muffin tin with cooking spray or grease with olive oil.
- Brown the meat in a skillet over medium heat. Add Italian seasoning, salt, pepper, and marinara sauce. Simmer for 5 minutes.
- Start layering: Place a wonton wrapper or cut lasagna sheet at the bottom of each muffin cup. Add 1 tbsp meat sauce, 1 tsp ricotta, and a sprinkle of mozzarella.
- Add a second layer of wrapper, more sauce, and cheese.
- Top with grated Parmesan and a final sprinkle of mozzarella.
- Bake for 18–20 minutes, until golden and bubbly on top.
- Let cool for a few minutes. Use a spoon to gently lift each lasagna cup out.
- Garnish with fresh basil and serve warm.
Notes
You can prep these in advance and reheat as needed. Swap the meat for lentils or sautéed mushrooms for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 35mg