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. I make hundreds of batches of these lasagna cups each month for my freezer meal business–this recipe is perfected!
This blog post was updated in January 2025 to provide fresh photos, more helpful tips and FAQs to help readers!
Why you will love this recipe:
- freezer friendly: bake, cool and freeze for an easy microwave meal
- Kid friendly- the muffin tin lasagna appeals to kids more than a large slice of lasagna! There are two thing my kids are guaranteed to like- mini “fun” size meals and spaghetti (million dollar spaghetti, to be exact)
- Wonton lasagna cups are a perfect weeknight meal that is hand held for on-the-go
Ingredients in mini lasagnas:
Ground Beef: I use our farm fresh ground beef in this recipe.
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!
CHEESE-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- Italian Seasoning and Minced Garlic or Garlic Powder
Spaghetti Sauce- A jar of your favorite spaghetti sauce is needed for these wonton lasagna cups. I like prego spaghetti sauce, or I just make my own blend with canned tomato sauce.
Egg- one large egg is needed.
How to make wonton lasagna cups
- Prep the meat sauce
brown your ground beef. Add spaghetti sauce, and 1/2 of the Mozzarella cheese.
- Prep cheese mixture
Mix your parmesan, ricotta (or cottage cheese), egg, italian seasoning and garlic together.
- Assemble
Spray your muffin tins and place 2 wonton wrappers (as pictured) into each muffin tin
- Layer Mixtures
Add 2 tbsp of the meat/sauce mixture, then 1 tbsp of the cheese mixture, topped with another tbsp of meat mixture. Sprinkle mozzarella on the top of each individual lasagna cup.
- Bake and Enjoy!
Bake at 350 F until lasagna cups cheese is melted and bubbling, about 13-15 minutes. Cool and enjoy!
Lasagna Cup Helpful Tips and Variations
Drain: Make sure to drain the grease from the beef. If you don’t the wonton wraps could get soggy. Cool: Let the cups cool for about 10 minutes before serving. They are easier to remove.
Cheese: replace ricotta cheese with equal amounts of cottage cheese if desired
Meat: you can use ground pork in place of hamburger (or half of each). Try ground venison or turkey for a different twist.
Try a different filling: I’ve done chicken bacon ranch filling and buffalo chicken filling.
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. Store in freezer for up to 3 months.
- To eat, take one out, unwrap, and heat 1-2 minutes in microwave for an easy meal.
Lasagna Cup FAQs
Yes, fully assemble and keep in refrigerator for up to 24 hours in advance. Cover tightly in refrigerator. When baking from cold, add 3-5 extra minutes to bake time.
No. wonton wrappers are much thinner, which makes them perfect for this muffin tin lasagna recipe. They bake up tender with lightly crisp edges instead of thick, chewy layers like traditional lasagna noodles.
Yes, this will help prevent sticking.
This usually happens when: your spaghetti sauce was too watery (I use prego spaghetti sauce), filling too wet or they are underbaked. To prevent this, use a thick marinara, drain excess grease from meat and bake until edges are golden.
More Kid Friendly Recipes like Mini Lasagnas
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!
- Taco Stuffed Shells are my new favorite and they are freezer friendly as well!
- Try our creamy white lasagna recipe with bacon and sausage.
- I always love a traditional lasagna, too!
- Creamy Million Dollar Spaghetti– can make on stove top, baked and as freezer meal.
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I hope you enjoyed this muffin tin lasagna recipe! – Bobbi Jo
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 tbs minced garlic or 1 tsp garlic powder
- 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.1 lb lean ground beef, 3/4 cup mozarella cheese, 1 24 oz jar spaghetti sauce
- To make cheese mixture, add egg, ricotta & parmesean cheese, italian and garlic seasoning in bowl.Stir well.8 oz ricotta cheese, 1 egg, 1 tsp Italian Seasoning, 1/4 cup parmesean, 1 tbs minced garlic
- Grease the muffin tin then line the wonton cups in the pan as pictured. Line 2 wonton wrappers in each muffin tin.1 package wonton wrappers
- 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.
Notes
Nutrition
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These are delicious, so handy. They are not spicy, but so flavorful! Handy meal or healthy snack!