Girl dinner is popular, but before that was a thing, I would make snack dinner — a snack-like dinner we could eat in the living room. It’s so much fun to have dinner that way. One of our favorite snack dinners is this Lasagna Cups recipe, made in wonton wrappers.
For more ideas of what to make, check out all of our recipes.
I love lasagna. It’s my favorite meal and my birthday meal every year.
I don’t make it ever really because it’s so time consuming. Boiling water, cooking the lasagna noodles, making the cheese mixture, layering the lasagna, then baking an hour … it’s so much work. That’s why I leave it to Pete and my mom to make for me.
But, when I’m hungry for lasagna, but don’t want to go through all the trouble of a traditional lasagna, I make this easy Lasagna Cups recipe. It’s a fun twist on lasagna. Lasagna cups have all the flavors of lasagna — ricotta and mozzarella cheese and tomato sauce, with spinach for good measure — layered in wonton wrappers instead of pasta noodles.
You bake these lasagna cups in a muffin tin, so you sort of get lasagna in cupcake form. Well, cupcake shape anyway.
I serve it for dinner with a green salad as a side dish, but it’s a perfect appetizer for a dinner party too.
Did you buy too make wonton wrappers? No worries. Check out our list of Recipes Using Wonton Wrappers to use them all.
Lasagna Cups Recipe
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This recipe makes a dozen lasagna cups. If you’re feeding your whole family, you’ll have enough wonton wrappers to make a double batch with one pack of wonton wrappers. If you anticipate making more than that, you’ll want to buy extra wonton wrapper packs.
Lasagna Cups Ingredients:
- 6 oz. frozen spinach
- 1 tablespoon salt
- 24 wonton wrappers
- 4 oz. ricotta cheese
- 5 oz. marinara sauce
- 4 oz. mozzarella cheese
- 1 teaspoon Italian seasoning
How To Make Lasagna Cups:
Pre-heat the oven to 350 F.
Defrost the spinach.
Squeeze out as much of the water as possible.
If you don’t squeeze out basically all the water from the spinach, the bottom of each cup will be really soggy and won’t crisp up.
Sprinkle the spinach with the salt.
Spray a muffin pan with a thin layer of nonstick cooking spray. If you don’t have cooking spray, a little drizzle of olive oil will work too.
Quick note: I use a full-sized muffin tin for this recipe. The muffin cups in a mini muffin tin would be too small to hold all the filling you’re adding.
Put a wonton wrapper in each of the muffin tray’s cavities.
Add one teaspoon of ricotta cheese to each wonton wrapper. Flatten it down.
Add one teaspoon of spinach on top of the ricotta cheese. Spread it out into a flat layer.
Add one teaspoon of marinara sauce. Just like everything else, flatten it down.
Shred the mozzarella cheese. Add a teaspoon of mozzarella on top of the sauce.
Add a wonton wrapper on top of the cheese.
Then, add a second layer of everything: another teaspoon of ricotta cheese, another teaspoon of spinach, and another teaspoon of sauce.
Then, divide the remaining shredded cheese between the 12 lasagna cups and put the cheese on top.
Bake for 15 minutes until the edges of the wonton wrappers are golden brown.
Sprinkle some Italian seasoning on top.
Let the lasagna cups sit and cool for a minute before serving.
Lasagna Cups: Frequently Asked Questions
We use a traditional marinara sauce, which is meatless, in these lasagna cups to keep them vegetarian. But, if you have leftover meat sauce that you need to finish, you can absolutely use that instead of marinara.
Let the lasagna cups cool to room temperature. Then, store any leftover lasagna cups in an airtight container in the fridge. They’ll last about four days.
If you need them to last longer, you can freeze them. After they’ve cooled, store them in a freezer-safe bag. They’ll last about three months that way.
The best way to reheat lasagna cups is in the air fryer. Heat them at 350 F for about five minutes. Alternatively, you could reheat them in the oven.
We don’t recommend heating these in the microwave because the wonton wrapper won’t crisp up well that way.
Bagged mozzarella cheese is really convenient. But, it’s not ideal in any recipe where you want melted cheese.
See, pre-shredded cheese has preservatives added so that the individual pieces don’t stick together in the bag. The trouble with that is those same preservatives don’t allow the cheese to melt well. So, when you heat these, the cheese won’t get that delicious gooeyness you’re looking for.
If all you have is pre-shredded cheese, that’s fine. But, shred a block of cheese next time and you’ll see the difference.
We always use really flavorful sauce for this, so it doesn’t need that much extra seasoning … except to season the spinach because that’s so plain.
However, feel free to add a layer of chopped garlic cloves, some parmesan cheese, onion powder or garlic powder to the spinach, etc.
I always add spinach to these lasagna cups to add a vegetable to it. You can skip that if you don’t like or want spinach.
Egg roll wrappers are too large to fit into the muffin tin, so we don’t recommend using those.
Wonton wrappers are generally in the refrigerated section of the produce section in your local grocery store. Ours are usually near the organic produce and tofu.
More Lasagna Recipes:
If you’re looking for more lasagna-ish recipes, we have a few for you.
There’s our Dutch Oven Lasagna Soup, which has the flavors of classic lasagna in soup form. And there’s our Taco Lasagna, which is like regular lasagna in that it’s layered and uses lasagna noodles, but it’s filled with taco flavors.
Lasagna Cups With Wonton Wrappers
Girl dinner is popular, but before that was a thing, I would make snack dinner — a snack-like dinner we could eat in the living room. It’s so much fun to have dinner that way. One of our favorite snack dinners is this Lasagna Cups recipe, made in wonton wrappers.
Ingredients
- 6 oz. frozen spinach
- 1 tablespoon salt
- 24 wonton wrappers
- 4 oz. ricotta cheese
- 5 oz. marinara sauce
- 4 oz. mozzarella cheese
- 1 teaspoon Italian seasoning
Instructions
- Pre-heat the oven to 350 F.
- Defrost the spinach. Squeeze out as much of the water as possible.
- Sprinkle the spinach with the salt.
- Spray a muffin pan with a thin layer of nonstick cooking spray. If you don’t have cooking spray, a little drizzle of olive oil will work too.
- Put a wonton wrapper in each of the muffin tray’s cavities.
- Add one teaspoon of ricotta cheese to each wonton wrapper. Flatten it down.
- Add one teaspoon of spinach on top of the ricotta cheese. Spread it out into a flat layer.
- Add one teaspoon of marinara sauce. Just like everything else, flatten it down.
- Shred the mozzarella cheese. Add a teaspoon of mozzarella on top of the sauce.
- Add a wonton wrapper on top of the cheese.
- Then, add a second layer of everything: another teaspoon of ricotta cheese, another teaspoon of spinach, and another teaspoon of sauce.
- Then, divide the remaining shredded cheese between the 12 lasagna cups and put the cheese on top.
- Bake for 15 minutes until the edges of the wonton wrappers are golden brown.
- Sprinkle some Italian seasoning on top.
- Let the lasagna cups sit and cool for a minute before serving.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 100Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 12mgSodium 763mgCarbohydrates 12gFiber 1gSugar 1gProtein 6g
Have you tried to make these Lasagna Cups? Let us know in the comments.
Paula Short
Friday 23rd of February 2024
This is a fantastic idea Lisa. How neat.
Stephanie
Thursday 22nd of February 2024
Yum! These look and sound amazing.
Joanne
Thursday 15th of February 2024
Thank you for sharing with us! We made very similar lasagna cups one night and they were a huge hit!
Jennifer Wise
Wednesday 14th of February 2024
What a great idea! These would be so yummy, too. Thanks for sharing this post at the Will Blog for Comments #25 linkup.
Estelle Forrest
Wednesday 14th of February 2024
This is such a fun recipe. Thanks for sharing on SSPS, I hope to see you again next week.