Mini Lasagna Cups or 12 Minute Lasagna!

by jerseygirl on January 14, 2011 · 39 comments

Lasagna has to be one of my family’s favorite meals. Maybe not my son’s but we’re not going to talk about his favorite boxed mac and cheese today. I have always reserved this special dish for holidays and weekends because making it can be time consuming. Well not any more! This week I made these cute mini lasagnas which were baked in 12 minutes flat.

Last week I happened to be cruising the food blogosphere when I ran into Petite Lasagnas on Can You Stay for Dinner?. Since then, my life has changed. After looking at the gorgeous pictures, I decided to make them my own and this is what I came up with. The nice thing is that you can make your own sauce in advance or use a good brand of jarred sauce to make this recipe super easy. I always keep some homemade meat sauce in the freezer so these are a perfect week night dinner. My husband came home to a nice surprise as lasagna is not our typical weeknight meal.

If you would like to lighten up these lasagnas, you can use low fat ricotta, low fat mozzarella cheese and veggie or turkey meat sauce. I’ll admit that I made the fattening kind this time with ground beef and sausage in the sauce. It was worth every calorie!

All week I have been dreaming about the different mini lasagnas I can make. Spinach, roast veggies and mushrooms with cheddar cheese have been floating through my brain. I am thinking about mini assorted lasagnas for the Superbowl. I really have to put an end to this mini lasagna OCD. I will give you a few tips on making these cute little cups that I promise everyone will devour. Then I will move on to the recipe.

When making these, make sure to spray your muffin tin well. If you are using jarred sauce, heat it up first. To make sure the wontons are not dry, wet the second layer before putting them in the cups. This made the noodles nice and moist. I used Naysoya wonton wrappers and they are very easy to work with. Be creative and experiment with different fillings. Almost any sauces or cheeses can be used. Enjoy!

Mini Lasagna Cups (inspired by Petite Lasagnas from Can You Stay For Dinner?)

Cooking spray

1/2 cup ricotta cheese

1 small egg, beaten

1/4 cup grated Parmesan cheese

2 tsp Italian seasoning, divided

24 wonton wrappers ( I used Nasoya)

2 to 3 cups meat or marinara sauce, heated (depending on how saucy you like your lasagna cups)

2 cups shredded mozzarella cheese

Preheat oven to 350 degrees. Spray a 12 cup muffin pan with cooking spray. Mix ricotta, egg, Parmesan cheese and 1/2 tsp seasoning in a small bowl and set aside. Reserve the rest of the seasoning. Place 1 wonton wrapper in each tin, pressing firmly against each muffin cup. Spoon some sauce into each cup using half of the sauce. Spread the ricotta mixture into each cup using it all up. Sprinkle with half the mozzarella. Dip the remaining wonton wrappers in water individually before placing each one of top of the cheese. Top with the remaining sauce and shredded mozzarella cheese. Sprinkle with remaining seasoning. Bake for 10 to 12 minutes or until cheese is melted and tops are golden. Let cool for 5 to 10 minutes before carefully removing from the pan. Makes 12 individual lasagnas.

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{ 35 comments… read them below or add one }

ann January 14, 2011 at 1:21 pm

Lisa, I can understand the obsession. They look fabulous! We're a lasagna family too!


kat January 14, 2011 at 1:23 pm



That Girl January 14, 2011 at 1:29 pm

I love the idea of mini lasagna cuos. Especially since I always have leftover noodles when I make lasagna.


WillJogForFood January 14, 2011 at 1:40 pm

What an awesome idea!! That would be great for a party. Just stole the recipe 🙂


The Japanese Redneck January 14, 2011 at 1:53 pm

A very cool idea. We used wonton wrappers for chicken and dumplings last night.

They are such a versitile ingredient.


teresa January 14, 2011 at 3:35 pm

oh my gosh, these would be so fun for birthday parties, or company, they're adorable!!


Allie January 14, 2011 at 4:00 pm

LOVE this idea!! Super cute and helps with portion control. 🙂 Happy Friday!!


The Food Hunter January 14, 2011 at 4:20 pm

Great idea…perfect for a party. I'm going to try it using lasagna noodles..I think it should work. Thanks


merry jennifer January 14, 2011 at 4:34 pm

I love this idea! This might be the only way I can get my son to actually eat lasagne.


Shelby January 14, 2011 at 7:21 pm

Lisa, these look awesome and right up my alley! I'm always looking for something I can downsize also since there is just two of us at home!


Jenny January 15, 2011 at 10:35 am

Really cute recipe Lisa! Love the idea 🙂


Megan January 15, 2011 at 12:55 pm

I'm all for a quick and delicious weekday meal an these are great. I love the use of wonton wrappers!


marla {Family Fresh Cooking} January 15, 2011 at 10:02 pm

Love this recipe Lisa!! So smart – my kids would really enjoy this 🙂


Vickie January 16, 2011 at 1:31 am

Oh WOW I have to try these! Thanks 🙂


Stacey Snacks January 16, 2011 at 2:42 pm

Love anything in a muffin tin…….you know that!
Makes it fun and special. Looks delish!


Lisa January 16, 2011 at 11:56 pm

I love this idea. What a great way to have lasagna without a lot of extra work and time. Plus, I love that cute cup shape.


Culinary Cory January 17, 2011 at 11:33 am

I love anything in mini form. These sound like so much fun!


Patsyk January 18, 2011 at 12:22 pm

These are so cute! I love the idea of using the wont tons as the noodles, too! I'll have to try them myself as I'm always looking for quick and easy weeknight meal ideas.


Meaghan Luby January 18, 2011 at 11:59 pm

so cute and fun! i always love miniature food, it's a compulsion to treat everything i make like it went through a shrink ray. it's so much more manageable and fun! i may eat more of them because they are so cute but, that's besides the point!
thanks for posting!!!!!


Honeyed Hashette January 19, 2011 at 10:24 am

This is a GREAT IDEA! Love it!


Bridgett January 19, 2011 at 7:15 pm

This is such a unique and fun take on a classic. Great for keeping portion control in check too!


Anonymous January 28, 2011 at 7:44 pm

I made these in a 6 well muffin tin. I made more layers and they turned out great. Now, I too have visions of mini lasagna variations going through my head. Thanks for posting this recipe. One thing I did, was to make sure the tips were in the sauce so they didn't get crispy, but that is my personal preference.


Nichol January 31, 2011 at 4:41 pm

Yum! Just found your blog through StumbleUpon this is a deffo bookmarked recipe!


Amanda February 10, 2011 at 11:28 am

This sounds wonderful! We will definitely be trying these for dinner!


Tracey N May 11, 2011 at 2:46 am

Just wanted to let you know I made this recipe recently for a potluck at work. 1st dozen i added ground turkey sausage, the 2nd was spinach basil for the vegetarians. Needless to say… they were a hit! Who says people from NJ aren't cool!? 😛 Thx again!


Sippin Syrup May 25, 2011 at 2:51 am

Love these mini lasagna cups!


Bakin' Betty May 27, 2011 at 11:26 pm

Hello! Could I assemble these entirely then freeze them? If so, how much do you think I'd need to tack on to the baking time?


Ms. Porth July 4, 2011 at 1:23 am

Made these tonight– so so good! Thanks for posting!


Erica July 8, 2011 at 8:54 pm

What a great idea! I just book marked. I have some leftover wrappers in my fridge!


Catalina July 13, 2011 at 9:02 pm

I made this tonight. It was probably the most genius recipe I've ever come across. And super super delicious!


Anonymous July 26, 2011 at 4:23 pm

Okay, they are in the oven, and I think I'm in love! Living alone, it's hard to have a sensible meal beyond a chop and a salad (or something similarly boring) but this is awesome, and is dinner for several nights, since most of it will go in the freezer. Best of all, I'm on Weight Watchers, and mine has only 5 points!


Glowconsin August 2, 2011 at 6:09 pm

Do these freeze well?


Jersey Girl Cooks August 2, 2011 at 11:13 pm

Yes, they freeze great.


Jamie Wiesner September 17, 2011 at 12:48 pm

Any tips for freezing? Should I freeze before or after cooking, and how long to reheat?


ciaochowlinda January 31, 2013 at 6:17 pm

How adorable are they? And easy too? I’m sold.


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