Petite Lasagna Cups

Lasagna is always a favorite meal for everyone! A while back I spotted a recipe for Petite Lasagna Cups, using Wonton Wrappers instead of pasta noodles. I adapted the recipe with my own favorite ‘lasagna’ ingredients, and voila! Here it is!


These take less time to bake than traditional Lasagna and contains less calories. You can use half-fat Cottage Cheese if you wish – but it’s Lasagna! You only live once, so I say enjoy this classic taste! They present nicely too, right?

My family loved this recipe {paired with Caesar Salad}, we will be making this again!


Petite Lasagna Cups
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  1. 1/2 lb Ground Been or Turkey
  2. 1 small onion, chopped
  3. 1/2 cup chopped mushrooms
  4. 1/2 can crushed Tomatos
  5. 1 cup Tomato Sauce {flavor of choice}
  6. 1.5 cups Cottage Cheese
  7. 1 cup Frozen Spinach {which has been thawed}
  8. 2 cups Mozza Cheese, shredded
  9. 24 small square Wonton Wrappers
  10. Oregano, Garlic Powder, Salt, Pepper to taste
  1. Preheat oven to 375ΒΊF
  2. Heat a large skillet over medium heat. Add the beef/turkey, onions, mushrooms and seasonings. Simmer until cooked
  3. Add crushed tomatoes and sauce, bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside
  4. In a large bowl, combine the Cottage Cheese and Spinach. Stir to mix well. Set aside.
  5. Spray a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides
  6. Spoon in Cottage Cheese mixture, using about half for the 12 muffin cups
  7. Spoon in half of the beef/turkey and tomato sauce mixture, again using about half.
  8. Sprinkle with mozzarella
  9. Gently press another wonton wrapper on top of the mozzarella layer
  10. Repeat the process by distributing the remaining Cottage Cheese, then the remaining tomato sauce/meat mixture, and finally the rest of the shredded mozzarella
  11. Bake for about 10 minutes, or until the cheese has melted
  12. Let the cups cool for 5 minutes then remove them from the pan, and serve!
My Organized Chaos



  1. says

    Those are perfect! I love the idea!!! I like how A) They are cute! B) They are perfect for a serving size. C) They look like they can be frozen easily.

    I’m always on the lookout for something a little different. I still make meals for my sister’s family that has the Trisomy 18 baby. He’s had jaw surgery. But on a good note, he’s almost a year old! The 2 week stay in the hospital was well worth it! He can now swallow. They need meals at their house when he’s in the hospital.

    I’ve been making a lot of Spaghetti Squash Pie. You can make it by using a sprayed glass pie plate, add 1/2 a cooked squash (drained) mixed with 1/2 cup Parmesan and two eggs (form a pie crust), add tomato paste, cooked Italian Sausage, cottage cheese and grated mozzarella cheese on top. Cook 375 degrees until the cheese is brown. You can revise it many ways. I’ve added olives, spinach and so on.

    • Tammi says

      Awe – poor guy, glad to hear he’s such a fighter. And good for you for helping, really, that does make all the difference!
      Thanks for the recipe Alissa, I need to try it soon!

  2. Emma says

    Looks fantastic for the little one & sounds yummy. I have a question though, will the wonton skins came out crunchy? (both outside & inside layers)

    • Tammi says

      The outside is nice and crispy yet the inside bakes to the consistency of noodles. So really, it’s like Lasagna with the crunchy outer pieces and the inside softer. Great question, thanks for asking!

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