Lasagna Cups

"These are super simple to make, delicious, and well....adorable! They are also easily modified to suit individual tastes."
Lasagna Cups created by May I Have That Rec
Ready In:




  • Brown sausage and hamburger together until no longer pink.
  • Drain well.
  • Mix in spaghetti sauce and set aside.
  • In another bowl, combine ricotta cheese with crushed garlic, and set aside.
  • Greased muffin tin cups and place one wonton wrapper in each cup.
  • Place a dollop of the ricotta cheese in each cup.
  • Ladle a spoonful of the meat sauce on top of the ricotta in each cup.
  • Drop a couple of mushroom slices on top of each cup.
  • Sprinkle with shredded cheese.
  • Layer another wonton wrapper over the mixture, and push down slightly.
  • Repeat layers, ending with shredded cheese.
  • Bake at 375 degrees for 12-15 minutes.
  • Allow cups to sit for 5 minutes before attempting to remove them from the pan.

Join The Conversation

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  1. Jade L.
    There is actually a similar recipe on the Foodnetwork website. This one looks good but the one on the Food Network website is simpler with fewer ingredients
  2. Janet D.
    I wonder if Phyllo could be used instead
  3. SarahSmiles117
    Good enough, as a gluten free option if using rice wonton wrappers. But the rice paper wrappers are hard to work with...get very sticky. If using rice paper, you need to work carefully and fast!
  4. Rob H.
    These are the easiest and fastest lasagna cups I've tried. Simple ingredients and not having to boil some noodles is a real time saver. They hold their shape and are nicely firm if made with a good thick sauce. They are very popular with the fast food crowd and I always keep some in the fridge now, always have an emergency meal ready for those long days at work.
  5. Lesley B.
    I love making stuff in my muffin tins because it's perfect portion control! Made these....delicious but wondering why the original recipe calls for wonton wrappers? I used actual lasagna noodles, cooked and cut to fit in the tins.


I'm an Arkansas native but spent my teen-aged years in Memphis. I have four grown sons and 12 grandchildren. I currently live in Chattanooga, TN and cook mainly for just two, which has been quite an adjustment!
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