Mini Wonton Lasagna Cups

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Mini foods are not only cute (seriously, people always oooh and aaah over them!), but they’re also great for parties. You know what I mean–you’re standing talking to someone, juggling a plate, silverware, and of course a cocktail. It never works, and something always ends up spilling or you stuff your face when the conversation is over.

Mini Wonton Lasagna Cups

Behold the mini lasagnas! Perfect for parties (or really, anytime), these are baked in a mini muffin tin, so they’re really tiny and can be eaten in two to three bites. No fork and knife required! And they’re simple to make too–no boiling pasta noodles, just use wonton wrappers in their place. Easy peasy, and a huge hit!

Mini Wonton Lasagna Cups

1/2 lb ground beef or ground turkey
1 1/2 cups pasta sauce
15 oz ricotta cheese
1 1/2 cups shredded cheese
1/4 teaspoon kosher salt
1/4 teaspoon pepper
48 wonton wrappers (32 full size and 16 cut in half diagonally)

Preheat oven to 350 degrees. Brown meat in a large skillet over medium high heat and drain. Add pasta sauce to remaining meat and stir to combine. (You may have some sauce mixture leftover. I did, and just froze it.)

In a large bowl, add the ricotta, 1 cup of shredded cheese, and salt and pepper. Stir to combine.

Coat mini muffin pans with cooking spray, and place a wonton wrapper in each cup.* Top with 1 tsp of the ricotta mixture, followed by 1/2 tsp of the meat sauce. Place a cut wonton wrapper over the sauce, and repeat the layers by adding ricotta cheese, meat sauce, and a sprinkle of shredded cheese. Fold in corners of wonton wrappers.

Bake at 350 degrees for 13 to 15 minutes until the cheese is melted and the wonton wrappers are golden. Allow to cool in the muffin tin for 5-10 minutes before serving.

Makes 32 mini lasagna cups.

*I did every other cup so it’s easier to see the process in the photos, but you don’t have to leave space.

Recipe adapted from a bunch of recipes. Thanks Google!