This Mini Lasagna Cups Recipe is kid-approved and simple to make! These meaty, cheesy, tasty handfuls are perfect for meals on the go or in your home.
Ingredients
- 1 pound ground beef
- 24 ounce jar spaghetti sauce
- ½ cup shredded mozzarella cheese divided
- 8 ounces part skim ricotta cheese
- 1 egg
- ¼ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 2 Tablespoon grated parmesan
- 1 package wonton wrappers
How to Make Mini Lasagna Cups
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Preheat oven to 350 degrees.
For the meat mixture
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Heat a skillet over medium high heat. Add the ground beef and cook, crumbling until no longer pink. Drain the fat from the beef and return meat to the pan. Remove from heat.
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Add spaghetti sauce and ¼ cup mozzarella to the meat, stirring to combine. Set aside.
For the cheese mixture
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In a medium size bowl, combine the ricotta cheese, egg, garlic powder, Italian seasoning and parmesan. Mix well.
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Grease 12 cup muffin tins. Place two wonton wrappers, overlapping slightly to make a cup that will fill the muffin tin.
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Place 2 Tablespoons of the meat mixture in the bottom of the cup. Add 1-2 Tablespoons of the cheese mixture. Top with another 2 Tablespoons of meat mixture and remaining ¼ cup of mozzarella.
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Bake 12-15 minutes until wrappers are cooked and cheese is melted. Allow to cool for 5-10 minutes before serving. They will be hot!
Notes
These can be baked ahead of time and reheated.
These can be baked ahead of time and frozen.
These can be baked and eaten once per week for eternity 😉
Variation Ideas:
- We always have a freezer full of beef, but you could 100% make these with bulk Italian sausage.
- Sneak some frozen and thawed spinach into the mix. Do what my Mom used to do and tell the kids (okay, and probably your husband, too) that it’s parsley.
- Make these ahead of time and pack into a lunchbox. They’re just as good at room temperature as they are warm. Trust me, we’ve taste tested these many times! If it’s one of those cold, gloomy days when something warm is 100% needed, pack it in this heated lunchbox. Yes, we have one and yes, it works!
- Cook a batch up, then cool and wrap individually. They’ll store in the freezer for up to three months.
