These Mini Lasagna Cups are cute little servings of a favorite Italian dish, perfect for a snack or appetizer. Eat lasagna without the guilt.
Every once in awhile I buy these wonton wrappers because I find them extremely versatile. I’ve made several recipes with wonton wrappers, such as my Strawberry and Nutella Wontons, Turkey and Mushroom Rolls, and Mini Apple Pies in Wonton Wrappers. So I thought it was time for another savory recipe with these wrappers.
I actually made these lasagna cups back in January but I never got around to posting it, until now. The meat mixture is exactly the same as I used for my stuffed zucchini, I just made a lot then, so out of it I actually made three different dishes. In either case there’s ground beef, chorizo sausage and spaghetti sauce here. It’s really delicious.
Basically, you just cook the beef in a large skillet until it’s no longer pink, add spices and chorizo sausage. Next pour the spaghetti sauce over it and mix well. Then you coat a 12 cup mini muffin tin with cooking oil. Make sure you spray it well, you don’t want these babies sticking. Arrange a wonton wrapper in each cup and in each cup add a tablespoon of ricotta cheese. Add meat mixture then cheese and voila!
And that’s all she wrote. These mini lasagnas cups are super easy to make and they are extremely delicious. Not to mention they won’t make you feel so guilty as you eat them. 😉
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Looking for more recipes? Follow on... My Newsletter Pinterest Facebook Instagram
Mini Lasagna Cups
Ingredients
- 1/2 lb ground beef extra lean
- 1/4 tsp cumin ground
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 1/4 cup chorizo sausage chopped
- 1/4 cup spaghetti sauce store bought
- 12 wonton wrappers
- 3/4 cup ricotta cheese
- 1/2 cup cheddar cheese shredded
- 1 tbsp basil fresh, for garnish
Instructions
- Preheat oven to 375 F degrees.
- In a skillet, add the ground beef and cook until it's no longer pink. Add the cumin, salt and pepper to it and stir well. Add the chorizo sausage and spaghetti sauce and cook for another 5 minutes, over medium heat.
- Coat a 12 cup muffin tin with cooking oil. Make sure you spray it well. Arrange a wonton wrapper in each cup and in each cup add a tablespoon of ricotta cheese. Then take a heaping tablespoon of the meat mixture and add to each cup. And finally add some cheddar cheese, you can't miss the cheddar cheese.
- Bake for 10 to 15 minutes. Garnish with basil.
- Serve warm.
Recipe Notes
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Can you make these and then reheat later on (like an hour or two later)? Or would the wonton wrappers get soggy? I really can’t wait to try this!
Reheat in the oven and you’ll be just fine!
This is such a great idea! I bet they would be great for kids’ lunch boxes too!
Can you use different cheese mozzarella?
Yes, that would be fine.
This sounds great but can I make this early and serve later in the day or would the wonton wrappers get soggy?
Well they are best served right away because they can get a bit soggy later on.
Thanks for this – looking forward to trying it tonight and perhaps creating my own variation:)
You’re welcome, hope you like it. 🙂
Really enjoyed these and did end up doing my own spin – thanks again 🙂
http://cookingwithviolet.wordpress.com/2014/08/31/won-ton-wrapper-mini-lasagnas/
They look yummy!
Yeah very good idea. Can create our own too with a mixture of baked beans and chicken or go veg with baked beans and mushroom, substitute for quiche too??
Nice recipe. It’s so simple and easy. Great for parties. Thanks for sharing! (:
You’re welcome May, thanks for stopping by. 🙂
I tried this recipe with some modifications and it was very well received by my taste testers. Thanks for the creative wonton recipe,
My sister in law found this recipe for me. Our family loved them. I also made a taco version of this. Instead of ricotta cheese on the bottom, I used retried beans. Omitted the spaghetti sauce and added a tablespoon of taco seasoning instead. Fixed the rest as normal. Garnished with a dollop of sour cream and diced tomatoes right before serving. So good!
Glad you liked them Kari, yeah the possibilities are endless with this type of recipe, so many things you could try. 🙂
These look great. I can’t wait to try them.
So cool, can’t wait to make!!
I have a slightly unhealthy obsession with wonton wrappers right now. I can’t wait to try these, they look delicious!
Thank you Riley.
These look great! One thing….you say to use “mini” muffin tins but it looks like you’re using a regular muffin pan. Are my eyes deceiving me?
Hi Jen,
Well it’s mini to me, it’s the small one, not the one for the jumbo muffins. So I guess you’re right. 🙂