Lasagna Cups

I don’t cook because, to be quite honest, I can’t. I follow a recipe … and it comes out nothing like the picture. And I’ve gotten very used to eating burnt food because that’s how mine comes out.

Baking, that’s a different story. That I can do. And very well, might I add.

My friend Michelle sent me a lasagna cup recipe where you make lasagna in a muffin pan. I’m very equipped at making muffins in a muffin pan, so I figured maybe — just maybe — I was equipped enough to make lasagna cups in a muffin pan.

Turns out, I was right.

Lasagna Cups Recipe

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Lasagna Cups Ingredients:

• 5oz. marinara sauce
• 2oz. ricotta cheese 
• 24 wonton wrappers
• 5oz. frozen spinach, thawed
• Shredded mozzarella cheese

How To Make Lasagna Cups:

Put two wonton wrappers in a muffin pan. I found that putting one point out and stuffing the other three into the hole was the best way to go. 

Spoon in a tablespoon or so of sauce.

Fork in the spinach (which I nuked than drained. You can prepare it however you feel comfortable, but draining seemed like a good idea to me. I didn’t want extra moisture in the bottom of the cups, which could lead to tearing).

Top with a dollop of ricotta.

Cover the top with cheese.

Bake at 325 for 15 minutes. Serve. Delish.

This recipe made 12 cups.

Have you tried to make these Lasagna Cups? Let us know in the comments.