Name: Mini Beef Lasagna Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 24 wonton wrappers, the foundation for your crispy cups; 300 g ground beef, 80/20 blend for optimal flavor and texture; 80 g diced onion, roughly one small onion, finely chopped; 2 cloves garlic, minced; 200 g thick marinara sauce, your favorite brand or homemade; 180 g ricotta cheese, whole milk for creaminess; 180 g shredded mozzarella cheese, part-skim or whole milk; 30 g grated Parmesan cheese, freshly grated for best flavor; 1 teaspoon Italian seasoning, dried herbs blend; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon chopped fresh parsley, for garnish; 1 tablespoon olive oil, plus more for greasing the muffin tin; Optional toppings, red pepper flakes, fresh basil, or extra mozzarella

Description

These mini beef lasagna cups feature seasoned ground beef and marinara sauce layered with creamy ricotta and melted mozzarella, all nestled in crispy wonton wrapper shells. They’re the perfect combination of crispy, savory, and cheesy in every bite, making them ideal for busy weeknights or impressive entertaining.

Ingredients

Scale

24 wonton wrappers, the foundation for your crispy cups
300 g ground beef, 80/20 blend for optimal flavor and texture
80 g diced onion, roughly one small onion, finely chopped
2 cloves garlic, minced
200 g thick marinara sauce, your favorite brand or homemade
180 g ricotta cheese, whole milk for creaminess
180 g shredded mozzarella cheese, part-skim or whole milk
30 g grated Parmesan cheese, freshly grated for best flavor
1 teaspoon Italian seasoning, dried herbs blend
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh parsley, for garnish
1 tablespoon olive oil, plus more for greasing the muffin tin
Optional toppings, red pepper flakes, fresh basil, or extra mozzarella

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Instructions

Preheat and Grease: Preheat your oven to 375°F (190°C) and lightly grease a standard 12-cup muffin tin with olive oil, making sure to coat the bottom and sides of each cup.
Line with Wonton Wrappers: Press one wonton wrapper into each muffin cup, allowing the edges to rise slightly above the rim. You'll use 2 wrappers per cup, slightly overlapping them for strength and structure.
Bake the Shells: Bake the empty wonton cups for 8 minutes until they begin to turn golden and crisp. Remove from the oven and set aside while you prepare the filling.
Brown the Beef: Heat 1 tablespoon olive oil in a large skillet over medium-high heat and add the ground beef, breaking it into small pieces as it cooks for about 5 minutes until no pink remains.
Sauté the Aromatics: Add the diced onion and minced garlic to the beef, stirring constantly for 2 minutes until fragrant and softened.
Add the Sauce: Stir in the marinara sauce and Italian seasoning, then reduce heat to medium-low and simmer for 3 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
Layer the Filling: Spoon a small amount of the beef mixture (about 1.5 teaspoons) into each wonton cup.
Add the Cheese: In a small bowl, combine the ricotta, mozzarella, and Parmesan cheeses. Dollop about 1 tablespoon of the cheese mixture into each cup over the beef.
Final Bake: Return the muffin tin to the oven and bake for 12 to 15 minutes until the cheese is melted and bubbly and the wonton edges are golden brown.
Garnish and Cool: Remove from the oven and sprinkle fresh parsley over each cup, then let cool in the pan for 3 to 5 minutes before carefully removing with a fork or small spatula.

Prep Time: 15 minutes
Cook Time: 30 minutes