These Lasagna Cups are the classic Italian dish whipped up in your handy dandy muffin pan! Easy to make, easy to eat and perfect for your family dinner, next game day or party. They’re flavor-packed little bites everyone will enjoy!
Hey there guys! So before we get to all things cookie, let’s enjoy these delicious little Lasagna Cups, shall we?
I know this time of year sweets seem to trump everything, but let’s spread the love a bit. And let me tell you, you’re gonna LOVE these little cups. They pack a flavor punch and they’re perfect for your family dinner, your holiday parties or for your next game day get-together.
Why You’ll Love this Recipe
These little cups are super easy to make and eat. They’re basically a few bites in a little cup.
You can enjoy them as your main meal with a side salad and some crusty bread or serve them or as an appy for your holiday party or game day festivities.
Ingredients You’ll Need
- bulk Italian sausage
- salt and pepper
- Italian seasoning
- egg roll wrappers (or wonton wrappers)
- grated Parmesan cheese
- shredded mozzarella cheese
- whole milk ricotta cheese
- marinara sauce
I first saw the recipe for these cups in Allrecipes Magazine. My mouth started watering as soon as I saw them, so I knew I would have to give the recipe a try. I decided to swap out the ground beef they used for Italian sausage and I increased the amount of meat to 8 ounces instead of 5. I also added some Italian seasoning for added flavor.
The recipe calls for wonton wrappers. I have used the wonton wrappers and I’ve also used egg roll wrappers and both work equally as well. I like the thicker, chewier texture of the egg roll wrappers.
When I first saw the recipe is my Allrecipes Magazine I really thought they’d be hard to remove from the muffin pan, but I was totally wrong. They’re super easy to get out and we absolutely loved them.
Step-By-Step Instructions
The first step is to cook your Italian sausage in a skillet until no longer pink. After the sausage is cooked through you will stir in your salt, pepper and Italian seasoning and set aside.
Next up will be to spray your muffin tin with nonstick cooking spray and cut 2 1/4-inch circles with a biscuit cutter out of each egg roll wrapper. I got four circles per wrapper, so you’ll need 6 egg roll wrapper sheets. Place an egg roll wrapper circle into the bottom of each muffin cups.
Divide 1/4 cup Parmesan, followed by 1/2 cup of the shredded mozzarella, half the ricotta, half of the Italian sausage and half of the marinara sauce evenly among the cups.
You’ll repeat layers with the remaining egg roll wrapper circles, 1/4 cup Parmesan, 1/2 cup mozzarella, as well as the remaining ricotta, Italian sausage and marinara sauce.
The final step will be to top with the remaining 1/4 cup of Parmesan and 3/4 cup of the shredded mozzarella cheese.
You’ll bake the cups until the edges are browned. This will take about 20 minutes. Cool the lasagna cups in the pan for 10 minutes before attempting to remove. Run a sharp knife around the edges of the cups to loosen and then remove from pan to a serving plate.
If you don’t enjoy all 12 at one time, these freeze perfectly.
Hoping you give them a try because they’re dee-lish!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Lasagna Cups
You can use ground beef or Italian sausage for this recipe. I used hot Italian sausage for my cups.
I’ve made this recipe numerous times. I use egg roll wrappers for my cups because egg roll wrapper are slightly thicker than wonton wrappers with a chewier texture that I prefer.
More Delicious Italian Recipes to Enjoy
Lasagna Cups
Print Recipe Pin RecipeIngredients
- 8 oz. bulk Italian sausage, hot or sweet, you choose
- 1 tsp. Italian seasoning
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 6 eggroll wrappers
- 3/4 cup grated Parmesan cheese
- 1 3/4 cups shredded mozzarella cheese
- 3/4 cup whole milk ricotta cheese
- 1 cup marinara sauce
Instructions
- Preheat oven to 375 degrees. Spray a 12-cup muffin pan with nonstick cooking spray and set aside.
- Cook your Italian sausage in a skillet until no longer pink. After the sausage is cooked through, drain the fat and then stir in your salt, pepper and Italian seasoning and set aside.
- Cut 2 1/4-inch circles with a biscuit cutter out of each egg roll wrapper. I got four circles per wrapper, so you'll need 6 egg roll wrapper sheets. Place an egg roll wrapper circle into the bottom of each muffin cups. Divide 1/4 cup Parmesan, followed by 1/2 cup of the shredded mozzarella, half the ricotta, half of the Italian sausage and half of the marinara sauce evenly among the cups. You'll repeat layers with the remaining egg roll wrapper circles, 1/4 cup Parmesan, 1/2 cup mozzarella, as well as the remaining ricotta, Italian sausage and marinara sauce.
- Top with the remaining 1/4 cup of Parmesan and 3/4 cup of the shredded mozzarella cheese. Bake the cups until the edges are browned, about 20 minutes. Cool the cups in the pan for 10 minutes before attempting to remove. Run a sharp knife around the edges of the cups to loosen and then remove from pan to a serving plate.
Notes
Recipe Adapted from Allrecipes Magazine
Sounds terrific! I was wondering how to make them a bit larger using a 6 cup jumbo muffin pan. How to adjust for size and timing? Thanks so much,
You could use a larger round to cut out your egg roll wrappers and then just distribute the filling ingredients among the muffin cups until you have used it all up. I would bake them at 375 for the 20 minutes, but check after 20 to make sure they’re lightly browned on top and around the edges and bubbling a bit. Enjoy Lisa!
I use the large shell pasta instead of the wonton wrappers. I cook the shells til about al dente rinse them off with cold water and when can handle them turn them inside out. I put them in the muffin tins and fill as you do. Just a little tweek on your recipe. They do taste yummy!
That’s a great idea Jeanette! I’ll need to try that next time. Thanks so much for sharing!