Nothing to see here. Just lasagna you can HOLD IN YOUR HAND!
S-O-L-D, says all four kids.
Well, almost…
Foodlets Reviews
Foodlets Reviews are real comments from my four very real children. And I never include a recipe that doesn’t get at least 3 THUMBS UPS.
Phoebe (8): “I really like how the crispy edges give way to the gooeyness inside. Really, these are the best things since chocolate donuts. The best thing-a-ma-jiggies in the world!”
Estelle (6): “I love everything about it.”
George (5): (Groans) “Ah, Mommy. These are the things I don’t like.”
Violet (3): “Yum! These are so good! I love pajama cups.”
What you need to make lasagna cups
- Ground beef (chicken or turkey) or sausage
- Ricotta cheese
- Mozzarella cheeese
- Wonton wrappers
- *Marinara sauce (homemade or store-bought ; *We use homemade for Foodlets Lunch.)
- Fresh basil (optional)
How to make lasagna cups
Start by browning your meat, then draining off any excess fat.
Now here comes the genius…
Use wonton wrappers as the pasta. Put them into a greased cupcake pan, then proceed to layer like you would a lasagna.
But what you end up with is…the perfect food for kids.
The Best Lasagna Cups in the World
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 24 1x
Ingredients
- 1 pound ground beef (chicken or turkey) or sausage
- 1 cup ricotta cheese
- 1 cup mozzarella cheese
- 48 wonton wrappers
- 32 ounces marinara sauce (homemade or store-bought)
- 1/4 cup fresh basil (optional)
Instructions
- Brown your ground beef/chicken/turkey/sausage until cooked through. About 8 minutes. Drain off any excess fat. Add marinara sauce to your cooked meat and set aside.
- Preheat your oven to 350 degrees F and grease 2 cupcake pans with butter or oil.
- Assemble lasagna cups: Place one wonton wrapper in the bottom, add 1/2 teaspoon ricotta cheese, topped with 2 teaspoons of the marinara meat mixture, plus 1 teaspoon of mozzarella cheese. Top with a second wonton wrapper and repeat with marinara mixture and mozzarella.
- Bake for approximately 15-18 minutes, until the edges are crispy and the insides gooey.
- Top with fresh basil.
p.s. Twelve lasagna cups fed my family of six (mostly small people) along with a big salad for dinner. I saved the second half of my marinara-meat sauce mixture to make another family favorite: Italian Summer Casserole. It may be January, but as long as there’s still zucchini to be found, I’ll still be making this one!
These look so delicious! I’m going to do my best to make them and report back.
They are delicious! I can’t wait to hear what you think of them.
I am definitely going to try making them. Can they be frozen?
I’ve made these before. I usually make a double batch and freeze half. Easy reheat for a quick dinner, and no one can tell they came from the freezer. In fact, like most food, they are better the second time around.