Lasagna is not a dish typically associated with:
- Finger food
- Summer food
- Quick and simple food
We’re about to change that, with these easy, delicious lasagna “cups”!
To start, we’re making lasagna in muffin cups. That’s right, muffin cups. No messy slicing, no hours and hours in the oven. The secret? Wonton wrappers. These sub beautifully for lasagna noodles, and no cooking necessary!
You can adapt your favorite lasagna recipe or use the one we’ve shared here. Simply layer a wonton wrapper with your choice of cheeses, sauce and meat, and the repeat with another layer. Bake for 20 minutes (as opposed to an hour) and serve!
These are perfect with a simple salad, and are just as delicious at room temperature – making them an ideal warm weather or lunchbox meal!
Lasagna Cups:
- 1/2 pound ground beef
- 1 cup marinara sauce
- 24 wonton wrappers, divided
- 1 cup ricotta, divided
- 2 cups shredded mozzarella, divided
- Chopped parsley, to garnish
Pre-heat oven to 375 degrees; grease a 12-cup muffin tin.
Brown the beef in a medium skillet till cooked through. Add the marinara sauce and stir to combine.
Insert one wonton wrapper into each of the muffin tin wells, gently but firmly pressing along the sides and bottoms. Divide half the ricotta in each cup, followed by half the mozzarella. Spoon half the meat mixture on top. Place the remaining wonton wrappers on top, caddy-corner to the first wrapper, and repeat layering with the remaining ingredients.
Bake for 18 – 20 minutes or till golden brown and bubbly. Sprinkle with parsley and let sit for 5 – 10 minutes prior to serving.
