This Easy 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.
These lasagna cups are a reader favorite because they’re simple to make and turn classic comfort food into an easy handheld meal.
What Are Lasagna Cups?
Lasagna cups are individual servings of lasagna baked in muffin tins instead of a traditional casserole dish. They’re easy to portion, fun to serve, and perfect for weeknight dinners, parties, or meal prep.
The best way I can think to describe it is that these are lasagna cups with wonton wrappers, baked right into muffin tins!
Farm friends and busy people everywhere, I made this easy dinner recipe just for you!
It's the kind of meal you think about on a cold, windy day when you know a turkey sandwich just won't do.
I mean, I love a good cold lunch idea, but every now and then, you want something different. You want something you can eat on the go that's delicious and filling.
If you love easy lasagna recipes check out my skillet lasagna and lazy ravioli lasagna, too!
Why I love this lasagna cups recipe
- These lasagna cups are super-duper easy to make. We're talking about a kid friendly meal idea that grown ups love too.
- I couldn't decide what to call these. The awesome readers on my Facebook page helped me decide. We mulled over everything from lasagna cups, lasagna muffins, mini lasagna cups, lasagna cups wontons, muffin tin lasagna, lasagna cupcakes, or my favorite recommendation - "get in my belly muffins"! Obviously I went with cups, but you can call them whatever you feel your family will most embrace.
- They can be made ahead of time and frozen. Simply bake, freeze and thaw.
- Make them for a weeknight dinner, a lunchbox, or the ball field.
Ingredients
- ground beef - for a meaty sauce. Out of ground beef? Bulk Italian sausage works too. Whatever you use, drain it really well.
- sauce - spaghetti sauce or marinara sauce, your choice. Pick a thick one. A thin or watery sauce can leave you with soggy bottoms.
- cheeses - shredded mozzarella, ricotta cheese and Parmesan cheese
- egg - to hold everything together
- seasonings - garlic powder and Italian seasoning
- wonton wrappers - our pasta stand in. Out of wonton wrappers? Egg roll wrappers work too.
For another take on lasagna, try my lazy lasagna with ravioli.
How to make lasagna cups
Be sure to grease your 12 cup muffin tin. Even if it's non-stick, I recommend you grease the cups. Cooking spray works great. You'll thank me when you're not peeling off dough later on.
Speaking of dough, we're using wonton wrappers instead of lasagna noodles. These don't require any cooking and are quite lovely to work with. That sounds weird, but you'll see for yourself how silky smooth the wrappers are when you're working with them!
You can find wonton wrappers in the produce section at the grocery store.
Two wrappers go in each muffin cup. I don't know how to precisely explain how to lay them out, so I'll say they look "like so" and let the photos below speak for themselves...
Don't want crunchy corners? Tuck the corners of the wrappers in and down before you fill them. Leave them standing and they bake up crisp, like the edge of a lasagna noodle that didn't get covered in sauce.
Brown your ground beef in a skillet and drain it really well. Then add your sauce and cool slightly. Add the cheese and set aside for assembly time.
Divide the meat mixture equally among all 12 cups. A pound of beef and a jar of sauce won't always make the same amount, so don't stress about exact tablespoons.
Then it's time to get assembling. This is what they look like before baking.
Save This Recipe For Later
I'll email it to you, so you can come back to it later!
And here's what lasagna cups look like after they're cooked. Soooo good, right???
How Do You Keep Lasagna Cups From Getting Soggy?
Two things help. Use a thick spaghetti sauce, not a thin or watery one. And drain your beef really well before you add the sauce.
How Do You Keep Lasagna Cups From Falling Apart?
Let them cool for a few minutes before removing from the pan. This helps the cheese set and keeps the layers together so they hold their shape.
Individual Lasagna Cup Recipe Variations
I have to say these are delicious as is, but in case you want to mix things up, here are some ideas for you!
- 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.
- If you have leftover egg roll wrappers from making buffalo chicken egg rolls, you can use them here!
- 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!
Find more ideas in my lunchbox ideas and 21 handheld eats.
When to Serve Lasagna Cups
- weeknight dinners
- appetizers
- party food
- kids meals
- meal prep lunches
FAQS
Yes, you can! Cook a batch up, then cool and wrap individually. They'll store in the freezer for up to three months.
Bake for 12-15 minutes. You're looking for melty cheese and lightly browned wonton wrappers.
What to Serve With Lasagna Cups
Serve lasagna cups with Mediterranean Roasted Veggies or grilled vegetables for an easy dinner.
If your objective is to keep things handheld, I'd totally recommend a slice of Hawaiian Banana Bread! Consider it a snack or a dessert. It's your call!
Storage and Make Ahead
In the fridge: Keep them refrigerated until you're ready to eat. They'll keep for 3 to 4 days.
Reheat: Warm them in the air fryer at 380 for about 3 to 4 minutes, then check on them. Or use the microwave: about 30 seconds does it once they're thawed.
In the freezer: Cool a batch, then wrap each cup individually. They'll keep in the freezer for up to three months. Thaw them in the fridge overnight before you heat them. They won't microwave well from frozen.
Eating in shifts: Pull a couple from the fridge and warm them in the air fryer or microwave for whoever comes in late.
More Easy Italian Dinners
Pick these babies up and eat them, or serve them on a plate. The choice is yours!
Once you've made these mini lasagnas, drop a recipe review below!
Recipe
Individual Lasagna Cups
Ingredients
Method
- Preheat oven to 350 degrees.
- Heat a skillet over medium high heat. Add 1 pound ground beef and cook, crumbling until no longer pink. Drain the fat from the beef really well. Remove from heat.
- Add 24 ounce jar spaghetti sauce and ¼ cup mozzarella to the meat, stirring to combine. Set aside.
- In a medium size bowl, combine 8 ounces part skim ricotta cheese, 1 egg, ¼ teaspoon garlic powder, ½ teaspoon Italian seasoning, 2 Tablespoon grated parmesan. Mix well.
- Grease 12 cup muffin tins. Place two wonton wrappers, overlapping slightly to make a cup that will fill the muffin tin. Tuck the corners in and down if you don't want crunchy corners.Repeat with the remaining cups.
- Place about 2 Tablespoons of the meat sauce in the bottom of the cup. (The idea here is to evenly distribute the meat mixture among all the cups.Add 1-2 Tablespoons of the cheese mixture. Top with another 2 Tablespoons of meat mixture and remaining ¼ cup of mozzarella.
- 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!
Farm Girl Tips
- 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.
- Cook a batch up, then cool and wrap individually. They’ll store in the freezer for up to three months.
- Use a thick spaghetti sauce, not a thin or watery one.
- Drain the beef really well.
- Tuck the wrapper corners in and down if you don't want crunchy corners.
- Keep refrigerated until ready to eat. They keep 3 to 4 days in the fridge.
- Reheat in the air fryer at 380 for about 3 to 4 minutes, then check on them. Or microwave. Thaw frozen ones in the fridge overnight first. They won't microwave well from frozen.
Abby says
Delicious and easy to divvy up portions! I didn't prefer that the wonton wrappers got super hard and crispy, so next time I make this, I'll probably tuck the edges in!
Deanne Frieders says
I hope you'll give it a try again - your idea is perfect 🙂
Anne Starr says
looks very tasy! I recently was diagnosed with an egg allergy....so, if the won ton wrappers are egg free I could just add corn starch to thicken and I have another something I can eat! I feel so limited on food! I am allergic to rice, spinach, strawberries, and the list goes on....!! Thank you Deanne!
Deanne Frieders says
Perfect Anne! I love a win like that!!
JoAnn says
Disappointed when I try to print it needs 6 sheets of paper. Please provide the option to print without pictures.
Deanne Frieders says
Hi JoAnn, thanks for letting me know! I've fixed the problem and it should print without all those photographs.
Sheila says
This is a family favorite recipe! Sadly, I recently learned I have a gluten sensitivity. Do you have any suggestions of what I could substitute for the wontons?
Alison says
Question- what is the texture like for the part of the wonton that doesn't have the filling on it? Is it crunchy like a chip or harder than that? My picky son doesn't like when lasagna noodles aren't completely coated and get hard. Does it get as hard as that or not as bad? These look delicious!!
Deanne Frieders says
I'd say crunchy like when the noodles aren't coated. If you don't want that, just tuck the corners in and down. Enjoy!!
Ruth says
These were a big hit for supper but they were a bit soggy. They had to be eaten with a fork. Not sure what I did wrong. I did drain the meat and baked for 15 minutes. Not sure what I can do diferent.
Pam says
Same. Mine were soggy. I kept letting them bake longer, tented with foil so the tops didn't get too crunchy. Maybe it was the brand of sauce that I used. I would suggest a thick sauce to others to try to alleviate this.
I even took them out of the muffin cups at the end and placed them on a hot baking stone to finish them off.
The concept was cute. I will give them another try.
Kaitlan says
These were delicious and my family loved them! They'll definitely go on rotation on my house.
I did 2TB of the beef mix and I still had some leftover. I just ended up making some more beefy ones (which my husband did love), but I think next time I may multiply the ricotta mix by an extra half to account for this. Because I loved the cheesy ones!
Laura says
OMG!! Will definitely be making these again… super easy to make ahead and even though we’re having them tomorrow I had a little sample and I know they’re going to be fabulous! My son asked if maybe next time we could try Taco cups…sure-I’ll give it a try…thanks for the recipe!
Hajja says
Hi, I just want to know are these good cold? I observe the Sabbath and have been looking for food that can be eaten cold or at room temperature without re-heating. If I made them the night before, can I just leave them out at room temperature to eat the next day?
Deanne Frieders says
Hi there, you could refrigerate them and eat them cold but I don't recommend leaving them out overnight.
Angela Zwart says
Could you provide reheating instructions?
Deanne Frieders says
Hi Angela, I'm sorry I missed this comment! You can reheat for about 30 seconds in the microwave if they've been frozen and thawed.
Joanne says
Love this idea for a harvest meal on the go. As a farmer’s wife I have appreciated your blog. After 6 weeks straight of harvesting I’m running out of ideas and the guys are tired of sandwich type meals. No one understands like another farm wife. 🤗
Deanne Frieders says
Farm wives are amazing! So glad this is giving you some new ideas for harvest.
judi says
This sounds wonderful. Can you use egg roll wrappers so you don't have to overlap. Also can just the meat mixture be frozen or will it be too juicy.
Michelle Anderton says
Hi. My wontons were a bit soggy on the bottom making them hard to handle. What have I done wrong. I tipped the liquid out as you said. Thanks michelle
Deanne Frieders says
Hi Michelle, it could be your sauce was to liquid? Did you drain your ground beef? I haven't had that experience but I'm sorry they were sogyy!
Mikayla says
Wonton wrappers is such a great idea to stand in for noodles. Love the easy to pack portions here too!
Deanne says
Thanks! I'm all about keeping things easy 😉
Beth says
I am in love with the recipe! This is going to blow my husbands mind when I make these for him to take to work! We are huge lasagna fans and now we can enjoy it on the go!
Deanne says
So glad you like it Beth! I hope your husband does too!
Caitlyn Erhardt says
Love this idea! My son would love this!
Deanne says
Our kiddos love it too, and it's so easy to make.
Beth Pierce says
What a great recipe for an appetizer or even an after school snack; my picky eaters would love these!
Deanne says
I love the idea of an after school snack, our kids would totally go for that, too!
Alexandra says
This is such a clever idea - not to mention delicious! Loving it a lot!
The whole family will enjoy.
Deanne says
Thanks for stopping by, I hope your family loves them as much as we do.
Mikayla says
Wonton wrappers is such a great idea to stand in for noodles. Love the easy to pack portions here too!
Beth says
I am in love with the recipe! This is going to blow my husbands mind when I make these for him to take to work! We are huge lasagna fans and now we can enjoy it on the go!
Caitlyn Erhardt says
Love this idea! My son would love this!
Beth Pierce says
What a great recipe for an appetizer or even an after school snack; my picky eaters would love these!
Alexandra says
This is such a clever idea - not to mention delicious! Loving it a lot!
The whole family will enjoy.