Lasagna Cups

Would you rather make a giant pan of lasagna that weighs more than your cat and requires a forklift to transport, or these fabulous little lasagna cups? When you bake lasagna in a cupcake tin, there’s no slicing, no sliding layers, and no fight over who gets the corner piece (every cup is a corner piece!)—just adorable, cheesy little bundles of joy.

Our muffin-tin lasagna recipe uses wonton wrappers instead of pasta, giving the lasagna cups crisp edges and a gooey, cheesy center. The mini lasagnas are fully customizable for whatever mood you’re working with (or for the mystery contents of your fridge): different meats, vegetables and cheeses. Bring muffin-cup lasagna to parties and potlucks, and watch them disappear in a flash. This baked pasta recipe is also great as a make-ahead meal; fill an extra pan and freeze the lasagnas for later.

Ingredients for Lasagna Cups

• Egg: One large egg helps bind the ricotta mixture, giving it a firm, creamy texture.
• Ricotta cheese: Lasagna isn’t complete without this cheesy Italian staple. This recipe calls for part-skim ricotta, but whole-milk ricotta will lend a more luxurious flavor and texture.
• Italian cheese blend: Mozzarella, provolone, Parmesan, Asiago, Romano—whatever cheeses are in your favorite Italian blend will work for this recipe. You can grate your own cheese and use a combo, but a bag of shredded cheese is sometimes the perfect solution.
• Olive oil: Olive oil has the ideal consistency for keeping these baby lasagnas from sticking to the bottom of the pan. It adds a warm, fruity flavor.
• Wonton wrappers: These versatile little sheets act as the pasta layer, fitting perfectly into muffin tins to create individual lasagna cups.
• Garden-style pasta sauce: A great red sauce is the key to a great lasagna cup. Choose your favorite jarred sauce, or whip up some marinara at home.
• Fresh parsley: We won’t force you, but some chopped Italian parsley adds the ultimate fresh-from-the-garden flavor and, of course, makes it look like you know your way around the kitchen when you present the finished dish with a pop of color.

Directions

Step 1: Prepare the ricotta mixture

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Preheat the oven to 375°F. In a bowl, mix the egg, ricotta cheese and 1-1/4 cups of Italian cheese blend.

Step 2: Build the muffin-tin lasagnas

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Generously grease 12 muffin cups with olive oil and line each with a wonton wrapper.

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Fill each wrapper with 1 tablespoon of the ricotta mixture and 1-1/2 tablespoons of pasta sauce. Top each with a second wrapper, rotating the corners and pressing down the centers. Repeat the ricotta and sauce layers.

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Sprinkle the cups with the remaining cheese blend.

Editor’s Tip: Rotating the second wonton wrapper 90 degrees from the first creates a sturdier cup with better coverage; it looks cuter, too.

Step 3: Bake and garnish the lasagna cups

Bake the muffin-cup lasagnas until the cheese is melted, 20 to 25 minutes. If desired, sprinkle them with parsley.

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Lasagna Cups Variations

• Make it meaty: Brown Italian sausage, ground beef or turkey, and mix it into the pasta sauce for a heartier, protein-packed lasagna cup. Or if you’re planning ahead, make a slow-simmered ragu sauce for the occasion.
• Add some veggies: Saute chopped spinach, mushrooms, zucchini or bell peppers and mix them with the sauce. Finely dice your add-ins so they don’t take up too much space in the muffin cup.
• Swap in Alfredo: Instead of red sauce, use Alfredo sauce or bechamel for an extra creamy and cheesy result.
• Turn up the spice: Kick it up a notch by stirring red pepper flakes, Calabrian chiles or ‘nduja into the pasta sauce.
• Pick pesto: Add a spoonful of basil pesto into the ricotta cheese mixture for a herby, zesty upgrade that smells like summer in Italy.

How to Store Lasagna Cups

Allow the lasagna cups to cool completely before storing them. Place them in an airtight container, separating layers with parchment paper to prevent them from sticking. Store lasagna cups in the refrigerator for up to four days.

Can you freeze lasagna cups?

You can easily freeze leftover lasagna cups. Once cooled, place the cups on a baking sheet to freeze individually. Once frozen, transfer them to a freezer-safe container or zip-top bag. They’ll last up to four months in the freezer.

How do you reheat lasagna cups?

To reheat, first preheat your oven to 350°. Place the lasagna cups on a baking sheet and cover them with foil to prevent them from drying out. Heat the cups until they’re warmed through: 10 to 15 minutes if refrigerated, or 20 to 25 minutes if frozen. You can also microwave individual cups for one to two minutes on high.

Lasagna Cups Tips

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Can you make lasagna cups with pasta?

You can make lasagna cups with pasta instead of wonton wrappers. Use cooked lasagna noodles or sheets of fresh pasta cut into small squares. You can even use large pasta shells, which fit quite nicely into the holes of a cupcake tin.

What can you serve with lasagna cups?

So many things go well with lasagna cups. Traditional options like veggie-packed minestrone soup and a crisp Italian salad are crowd-pleasers, but it’s also fun to think about all the side dishes you can make bite-sized or in a muffin tin. How about Caesar salad in little parmesan bowls? Instead of a loaf of garlic bread, make little garlic knots. And finish the meal with individual tiramisu parfaits. Too cute!