Lasagna Cups Are Delicious and Cheesy Mini Pasta Bakes: 2 Speedy Recipes to Make for Busy Nights

There's so much to love about lasagna between the tender pasta sheets, gooey cheese and hearty tomato sauce. However, if you're short on time you may rule it out as an option for dinner. The good news: Preparing lasagna cups is the easy way to get your fix of this classic Italian dish in less time. Making mini lasagnas is great because they bake quicker than a full-sized pan and are easy to serve. These cups are even made with wonton wrappers instead of pasta sheets, so you don't have to boil or cool them before assembling the dish. Keep reading for the scoop on lasagna cups along with our test kitchen's two easy recipes!

What are lasagna cups?

Lasagna cups are made by filling wonton wrappers with layers of tomato sauce and cheese before baking them. Once they're crisp and golden brown, the cups are ready to cool slightly and serve. Since this lasagna dish is cooked in a muffin tin, it creates individual portions that don't require any cutting prior to being served.

Why wonton wrappers are perfect to use for lasagna cups

Using wonton wraps may sound odd for lasagna, however, it comes in handy for the mini version of this dish. This is because the wrappers are thin yet sturdy , which allows them to cook quickly in the oven. The wrappers being small is also a time-saver since you don't need to cut them to fit each opening in the muffin tin. You can find wonton wrappers in the refrigerated section and turn them into lasagna cups that bake in as little as 15 minutes.

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How to make lasagna cups

Our test kitchen loves lasagna cups, so they share two simple recipes to make them at home. Both recipes are vegetarian, but you can substitute ground beef, turkey or sausage for any meatless option listed.

Lasagna Cupcakes

Ingredients:

• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 1 jar (25.5 oz.) tomato pasta sauce
• 2 cups frozen Italian sausage-style soy-protein crumbles, 12 oz.
• 36 round pot sticker (gyoza) wrappers or 3 ¼-inch square wonton wrappers
• 1 cup shredded mozzarella cheese, 4 oz.

Directions:

• Active: 20 mins
• Total time: 50 mins
• Yield: 12 servings

1. Preheat oven to 375°F. Coat 12 regular-size muffin cups with cooking spray. In small bowl, mix ricotta cheese, Parmesan cheese and egg. In another small bowl, mix pasta sauce and soy protein crumbles.
2. Place 1 wrapper in bottom of each muffin cup; top each with 1 heaping Tbs. pasta sauce mixture and 1 Tbs. cheese mixture. Repeat layers with wrappers, sauce and cheese mixtures, ending with sauce mixture. Sprinkle each with mozzarella cheese.
3. Coat large sheet of foil with cooking spray; place sprayed side down over pan. Bake 15 minutes. Uncover; bake 15 minutes longer. Let stand 15 minutes before serving.

Mushroom Lasagna Cups

Ingredients:

• 2 tsp. olive oil
• 6 oz. mushrooms (3 cups), chopped
• ¾ cup grated carrots
• 1 ½ cups marinara sauce
• 24 wonton wrappers
• ¾ cup shredded part-skim mozzarella cheese
• 1 Tbs. chopped fresh parsley

Directions:

• Active: 20 mins
• Total time: 55 mins
• Yield: 12 servings

1. Heat oven to 375°F. In 12-inch nonstick skillet, heat olive oil over medium-high heat. Add mushrooms, carrots and ¼ tsp. salt; cook, stirring occasionally, until starting to brown, about 5 minutes. Add marinara sauce and 2 Tbs. water; reduce heat to medium-low. Cover; cook until vegetables are tender, 8 to 10 minutes. Remove from heat.
2. Coat 12 muffin cups with cooking spray or line with parchment paper. Working with one at a time, line each muffin cup with 1 wonton wrapper, pleating as needed, then line each cup with a second wrapper, fitting it in at an angle to first one.
3. Evenly divide vegetable mixture among muffin cups; top with cheese. Bake until wrappers are crisp and browned, about 15 minutes. Let stand 10 minutes. Run knife around edge of each cup. Transfer to serving plate. Sprinkle with parsley.

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