These wonton lasagna cups area super easy on-the-go lunch idea for kids and adults alike! Ground beef, cheese, spaghetti sauce, egg, Italian seasonings and wonton wrappers. These are super freezer friendly and can be wrapped individually to pop in the microwave later.
Ingredients and Variations:
Lean Ground Beef- this tastes great with ground beef, but ground turkey or Italian sausage would also work just fine.
Wonton Wrappers– these are thin little wrappers that are usually used to make things like crab ragoons. You can find them in the produce section of most grocery stores. You will need 24 wrappers, it will likely come with many more so I really recommend doubling this recipe and freezing half! If local, you can find wonton wrappers at Dollar Fresh.
CHEESE- I don’t know about you, but I have a cheese drawer in my house that is NEVER empty. I don’t know what I would do if I couldn’t eat cheese anymore! This recipe calls for Ricotta cheese but I have used Cottage Cheese in place of it and it works great. You will also need a bit of Parmesan cheese and Mozzarella.
Seasonings- I didn’t get too crazy with seasonings on this recipe. Just a simple italian seasoning and garlic powder. If you want to add more, feel free!
Spaghetti Sauce- A jar of your favorite spaghetti sauce is needed for these wonton lasagna cups. I like the vegetable blend of sauce, but any kind works.
Egg- one large egg is needed.
TIPS to make lasagna cups
Make sure to drain the grease from the beef. If you don’t the wonton wraps could get a little too soggy. Let the cups cool for about 10 minutes before serving. They are easier to remove.
Pictured below is how I layered the wonton wraps for the muffin tins if you need more of a visual.
Lasagna cup storage and freezer meal instructions
leftovers: cool and store in an air tight container in fridge for up to 4 days. Warm in microwave to reheat.
Freezer Meal Instructions: bake as instructed below. Cool completely. Wrap individually in Saran plastic wrap and then bag in a gallon freezer bag. Take one out, unwrap, and heat 1-2 minutes in microwave for an easy meal.
If you like mini lasagnas, you might like these recipes!
Ground beef recipes are my favorite! (probably because I usually have a whole beef in my freezer!). Check out my one pot goulash or ground beef & egg noodles as other week night meal options! These Taco Stuffed Shells are my new favorite and they are freezer friendly as well!
More Lasagna Recipes:
Try our creamy white lasagna recipe with bacon and sausage.
I always love a traditional lasagna, too!
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Wonton Lasagna Cups
Equipment
- 1 12 count regular muffin pan
- 1 bowl for mixing cheeses
- 1 skillet for browning beef
- measuring utensils & spoons
Ingredients
- 1 lb lean ground beef
- 1 package wonton wrappers need 24 wrappers
- 1 24 oz jar spaghetti sauce
- 3/4 cup mozarella cheese
- 8 oz ricotta cheese or cottage cheese
- 1 egg
- 1 tsp Italian Seasoning
- 1/2 tsp garlic powder or minced garlic
- 1/4 cup parmesean
Instructions
- Preheat oven to 350F. Brown the hamburger on medium high heat, drain. Then add jar of spaghetti sauce and 1/2 cup mozarella cheese. Stir together and set aside.
- To make cheese mixture, add egg, ricotta & parmesean cheese, italian and garlic seasoning in bowl.Stir well.
- Grease the muffin tin then line the wonton cups in the pan as pictured. Line 2 wonton wrappers in each muffin tin.
- Take 2 tbsp of the meat mixture and add to the cups, then add 1 large tbsp of the cheese mixture, top with 1 more tabsp of meat mixture. Sprinkle the mozarella cheese on top.
- Bake at 350 F for 13-15 minutes until wonton wraps are golden brown & cheese is melted.
These are delicious, so handy. They are not spicy, but so flavorful! Handy meal or healthy snack!