Description
Craving the rich, cheesy goodness of lasagna but want a fun, portable version that’s quick to make? The Muffin-Tin Lasagna Cups, with 17 glowing reviews, are your answer! These bite-sized delights feature layers of wonton wrappers, creamy ricotta, zesty pasta sauce, and melty Italian cheese, baked in a muffin tin for perfect portions
Ingredients
To make Muffin-Tin Lasagna Cups for 12 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this delightful dish:
- Large Egg (1, lightly beaten): Binds the ricotta filling.
- Part-Skim Ricotta Cheese (1 carton, 15 oz): Creates a creamy, rich layer.
- Shredded Italian Cheese Blend (2 cups, divided): Adds melty, savory flavor.
- Olive Oil (1 tbsp): Greases the muffin tin for easy release.
- Wonton Wrappers (24): Forms the crispy, layered “pasta” base.
- Garden-Style Pasta Sauce (1 jar, 24 oz): Provides tangy, tomatoey flavor.
- Minced Fresh Parsley (optional): Adds a fresh, colorful garnish.
Substitutions and Variations:
- Ricotta: Swap with cottage cheese (drained) or a dairy-free ricotta alternative.
- Italian Cheese Blend: Use mozzarella, provolone, or a dairy-free cheese alternative.
- Pasta Sauce: Replace with marinara, meat sauce, or Alfredo for a creamy twist.
- Wonton Wrappers: Substitute with egg roll wrappers (cut to size) or lasagna noodles (pre-cooked and cut to fit).
- Add-Ons: Include cooked ground beef, sausage, spinach, or mushrooms in the filling.
- Gluten-Free: Use gluten-free wonton wrappers or lasagna noodles and ensure sauce is gluten-free (check labels).
- Spicy Kick: Use a spicy arrabbiata sauce or add red pepper flakes to the ricotta mixture.
Why These Ingredients Matter: The ricotta and cheese blend provide protein and creaminess, while the wonton wrappers create a crispy, pasta-like base. The pasta sauce adds bold flavor, and the optional parsley brings freshness, making these cups a balanced, flavorful meal or appetizer perfect for Italian food lovers.
Instructions
Step 1: Preheat and Prepare the Filling
- Preheat oven to 375°F.
- In a medium bowl, mix 1 lightly beaten egg, 1 carton (15 oz) part-skim ricotta cheese, and 1¼ cups shredded Italian cheese blend until well combined.
Tip: Beat the egg lightly to blend easily, and stir the cheese mixture until smooth for even distribution.
Step 2: Prep the Muffin Tin
- Generously grease 12 cups of a standard muffin tin with 1 tbsp olive oil.
- Line each muffin cup with 1 wonton wrapper, pressing it into the bottom and up the sides to form a cup.
Tip: Brush oil thoroughly to prevent sticking, and press wrappers firmly to create a deep cup shape.
Step 3: Layer the Ingredients
- Add 1 tbsp of the ricotta mixture to each wonton wrapper cup.
- Spoon 1½ tbsp garden-style pasta sauce over the ricotta in each cup.
- Top each with a second wonton wrapper, rotating the corners (to create a star shape) and pressing down the center gently.
- Repeat the layers: 1 tbsp ricotta mixture and 1½ tbsp pasta sauce per cup.
- Sprinkle the tops evenly with the remaining ¾ cup shredded Italian cheese blend.
Tip: Use a small spoon or scoop for even layering, and rotate the second wrapper for a neat, structured cup.
Step 4: Bake
- Bake at 375°F for 20–25 minutes, until the cheese is melted and bubbly and the wonton edges are golden brown.
Tip: Check that the cheese is fully melted and the cups are heated through (165°F internal temperature for food safety).
Step 5: Serve
- Let the lasagna cups cool in the tin for 3–5 minutes to set.
- Carefully remove with a spoon or spatula and sprinkle with minced fresh parsley (if desired).
- Serve hot.
Tip: Serve immediately to enjoy the crispy wrappers and melty cheese at their best.