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.

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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.