//Muffin Tin Lasagna Cups

Muffin Tin Lasagna Cups

Skip the forks in favor of your fingers with the ultimate recipe for easy, cheesy Muffin Tin Lasagna Cups.

Muffin Tin Lasagna Cups topped with mozzarella cheese

Lasagna has it all—melted cheese, tangy marinara, the meat or veggies of your choice, and, of course, pasta. But when it comes to endless layers of cheesy carbs, there’s now an easier way to get from A. (ingredients) to B. (lasagna satisfaction).

Welcome to the pasta party, Muffin Tin Lasagna Cups!

Muffin pan with wonton wrappers filled with ricotta cheese mixture next to skillet with Italian sausage

The key to speeding up the prep time of this updated Italian classic is actually swapping out the noodles for none other than wonton wrappers. Now stay with me here!

I know it’s unconventional, but wonton wrappers are the ultimate doughy sheets for nestling inside a muffin tin because they cook quickly and crisp perfectly around the edges.

Hand holding spoon with sausage filling over pan with wonton wrappers filled with cheese

Remember the Taco Salad Cups and the Spinach-Artichoke Cups? They were my first foray into the many magical uses of wonton wrappers (aside from being wontons, of course!), so it didn’t take much to tackle an Italian-inspired spin.

Top down view of muffin tin with unbaked lasagna cups

Much like the traditional recipe, Muffin Tin Lasagna Cups star layers of marinara, sausage (or veggies), a creamy ricotta and Parmesan mix, and of course, a hearty topping of gooey mozzarella cheese.

So skip the noodles and grab the wonton wrappers for a party-friendly spin on a comfort food favorite.

Easy Muffin Tin Lasagna Cups topped with mozzarella cheese and Italian seasoning

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Muffin Tin Lasagna Cups

  • Cooking spray
  • 24
    wonton wrappers
  • 1/2
    Italian sausage (sweet or spicy) casings removed
  • 1
    olive oil
  • 1/2
    homemade or store-bought marinara sauce
  • 1/3
    whole milk ricotta cheese
  • 1/2
    grated Parmesan cheese
  • 1
    large egg
  • 2
    Italian seasoning
  • 1
    shredded mozzarella cheese

Grease a 12-cup muffin tin with cooking spray. Arrange two wonton wrappers in each cup so that they are overlapping slightly with the edges sticking about 1 inch outside each cup. 

Preheat the oven to 350°F.

In a large skillet set over medium heat, add the oil and sausage. Cook, breaking apart the sausage with a spatula, until it is cooked through. Add the marinara sauce and stir to combine. Remove the skillet from the heat.

In a small mixing bowl, stir together the ricotta cheese, Parmesan cheese, egg and Italian seasoning.

Divide the ricotta mixture among the muffin tin cups, then divide the sausage mixture among the cups, spooning it atop the ricotta.

Top each cup with a portion of the mozzarella cheese, then bake the lasagna cups until the edges of the wontons are crispy, 12 to 15 minutes. 

Allow the lasagna cups to cool for 10 minutes before removing them from the muffin tin and serving.

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Nutrition Facts

Muffin Tin Lasagna Cups

Amount Per Serving

Calories 372
Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 10g63%

Cholesterol 88mg29%

Sodium 821mg36%

Potassium 245mg7%

Carbohydrates 20g7%

Fiber 1g4%

Sugar 1g1%

Protein 18g36%

Vitamin A 398IU8%

Vitamin C 2mg2%

Calcium 253mg25%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.