This week in our Tour of Italy camp, we made lasagna cups. These pack all the flavor of lasagna in a convenient package. We used individual cups in class, but they can be done in a well greased muffin tin and removed for eating. Each one can be customized to suit the tastes of each person. Wontons make for the perfect pint-sized “noodles” in this dish. They cook quickly, mold to the tin well, and can be easily found in the produce section of most grocery stores.

Yields 12 cups

Lasagna Cups
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  • ½ cup frozen chopped spinach, defrosted and squeezed dry of excess water
  • 1 cup ricotta cheese
  • 2 tsp Italian seasoning blend (or 1 tsp basil, 1 tsp oregano)
  • 1 tsp garlic powder
  • ½ tsp salt
  • 2 cups shredded mozzarella cheese
  • 18 square wonton wrappers
  • 1 ½ cups pasta sauce


  1. Preheat oven to 375 degrees. Grease a muffin tin with non-stick spray and set aside.
  2. In a medium bowl, mix together spinach, ricotta, Italian seasoning, garlic powder, salt, and 1 cup of the mozzarella.
  3. Fit a wonton wrapper into each well of the muffin tin with the wrapper climbing up over the edges to the top.
  4. Evenly distribute half the ricotta mixture into each well. Add about ½ a tablespoon of pasta sauce over the ricotta.
  5. Take 6 more wonton wrappers and tear each in half. Use these halves in each well to create the next layer of lasagna.
  6. Divide remaining ricotta mixture evenly into each lasagna. Top with another ½ tablespoon of pasta sauce.
  7. Distribute the other half of the torn wonton wrappers to each lasagna. This is the top layer, so add enough sauce to cover any exposed wonton and sprinkle the remaining cup of mozzarella over each lasagna.
  8. Bake for 12-15 minutes or until the cheese on top is melted and browned. Let cool slightly, then use a fork to carefully remove each lasagna cup for eating.