Q1: What is the best way to keep the wonton wrapper cups from getting soggy on the bottom?

The two most important secrets are to grease your muffin tin very well and to make sure your pasta sauce is nice and thick , not watery. Greasing the pan helps the wonton wrappers to "fry" slightly and become crispy on the bottom.

Q2: Can I make these lasagna cups ahead of time and freeze them?

Yes, this is a perfect freezer meal! The best method is to assemble the unbaked cups completely in the muffin tin. You can then place the entire tin in the freezer until the cups are frozen solid. Once they are frozen, you can pop them out and store them in a freezer-safe, resealable bag. When you are ready to eat, you can bake them directly from frozen, just be sure to add about 10-15 minutes to the baking time.

Q3: Where do I find wonton wrappers in the grocery store?

You can typically find square wonton wrappers in the refrigerated section of your grocery store, usually near the tofu and other refrigerated plant-based products, or in the fresh produce section.

Q4: Can I use regular lasagna noodles instead of wonton wrappers?

You can, but it will require more work. You would need to cook the lasagna noodles first, and then cut them into smaller pieces to fit into the muffin tin cups. The beauty of the wonton wrappers is that they are the perfect size and require no pre-cooking!

Q5: Can I make these in a mini muffin tin for a bite-sized appetizer?

Yes, absolutely! This is a fantastic idea for a party appetizer. Simply use a mini muffin tin. You may need to cut your wonton wrappers into smaller squares to fit. You will also need to reduce the baking time significantly, to about 12-15 minutes total , so be sure to keep a close eye on them.

The Easiest Cheesy Lasagna Cups (with Wonton Wrappers!)

An easy and creative recipe for individual ‘Lasagna Cups’ made in a standard muffin tin. This kid-friendly meal uses wonton wrappers as a clever substitute for traditional pasta noodles. The wonton wrappers are layered with a simple and creamy filling of ricotta and an Italian cheese blend, along with a garden-style pasta sauce. Each cup is topped with more cheese and then baked until golden brown and bubbly, creating a perfect portion-controlled version of lasagna.

Author: Grace

Ingredients

1 large egg, lightly beaten
1 carton (15 ounces) part-skim ricotta cheese
2 cups shredded Italian cheese blend, divided
1 tablespoon olive oil
24 wonton wrappers
1 jar (24 ounces) garden-style pasta sauce
Minced fresh parsley (optional garnish)

Instructions

Preheat the oven to 375°F. Generously grease 12 standard muffin cups with olive oil.
In a medium bowl, mix the beaten egg, ricotta cheese, and 1 1/4 cups of the Italian cheese blend.
Line each muffin cup with one wonton wrapper.
Fill each cup with 1 tablespoon of the ricotta mixture and 1 1/2 tablespoons of the pasta sauce.
Top each with a second wonton wrapper, rotating the corners slightly, and press down gently in the centers.
Repeat the layers, adding another tablespoon of the ricotta mixture and another 1 1/2 tablespoons of pasta sauce to each cup.
Sprinkle the tops with the remaining Italian cheese blend.
Bake for 20-25 minutes, until the cheese is melted and bubbly.
Let the cups cool for a few minutes before removing from the pan. If desired, sprinkle with fresh parsley before serving.

Notes

This recipe is a quick and easy take on lasagna, using convenient shortcuts like wonton wrappers and jarred pasta sauce.
Using a muffin tin is a key technique that creates individual, perfectly portioned servings.
Rotating the second wonton wrapper helps to create a better seal and cup shape for the final layer.

Find it online: https://www.eatswithsoul.com/cheesy-lasagna-cups/