Individual Lasagna Cups

Easy to assemble and make ahead, these easy lasagna cups are perfect for portable meals on the go!

Prep Time15

Cook Time15

Total Time30

Makes

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!

Variations:

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.

Tips:

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.