These mini lasagna cups are the perfect way to get lasagna flavors – without all the work! Ready to eat in less than 40 minutes, these can even be made on a weeknight. Vegan-friendly!
These mini lasagna cups are the perfect way to get lasagna flavors - without all the work! Ready to eat in less than 40 minutes, these can even be made on a weeknight. Vegan-friendly!
10 minPrep Time
20 minCook Time
30 minTotal Time
- 24 wonton wrappers (I used the Nosoya ones)*
- 2 tsp olive oil
- 8 oz mushrooms, finely chopped
- 1 medium onion, diced
- 1/2 tsp dried oregano
- 1/4 tsp dried thyme
- pinch salt
- 3/4 cup marinara sauce or pesto (or both!)
- mozzarella cheese (use vegan mozzarella if necessary)
- Preheat your oven to 375°F. Grease a muffin tin with spray oil.
- Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and mushrooms and cook, stirring often, until the onions are translucent and starting to brown, about 7-8 minutes. Stir in the oregano, thyme, and a pinch of salt.
- Lay two wonton wrappers on top of each other with one rotated 45° so that the corners are poking out from all around (does that make sense? ?). Place in a muffin cup and flatten it against the sides as much as you can. Repeat for all cups.
- Add a heaping tablespoon of the mushrooms&onions to each cup, then top with a tablespoon of either marinara sauce or pesto. Sprinkle with a bit of the cheese on top, then bake for about 20 minutes, until the tips of the wonton wrapper are nicely browned and the cheese is melted.
- Let cool 8-10 minutes before serving - they're hot!
- Many wonton wrappers have eggs. If you are vegan, look for the Dynasty brand, which makes an eggless variety, or look at your local asian market. You can also make your own !
Read more about these mini lasagna cups…
These little mini lasagna cups are SO CUTE. Think decadence of lasagna, with the cuteness of cupcakes. I can’t even!
I first made these when we recently went to our good friends’ house for dinner. We were late (as usual..) and I didn’t have time to make them before we went over there. So I just threw all the ingredients in a bag, grabbed my muffin tin and a knife (never leave that kind of stuff up to chance) and jumped in the car.
When we got there, I got right to work. It was already around 6:00 and I wasn’t sure how long these things were going to take…
Fortunately, they came together SO QUICK! Unbelievably quick. I think we were sitting down eating dinner (watching a supercross race, of course) by 6:30. That’s the fastest lasagna I’ve ever made by far.
And yeah… go ahead and get on my case and tell me that these aren’t exactly lasagna. First off, there’s the wonton, which is like a noodle but isn’t really a noodle. Then there’s the lack of ricotta filling and definitely not nearly enough fat and cheese. It’s okay, you can tell me. AJ did.
But then you can eat them, and be amazed at how lasagna-like these are for so little effort.
And these little guys have two great things going for them:
- You can have two different types with no extra effort – pesto & marinara
- They can be vegan friendly!*
#2 up there does have one caveat. If you can find vegan wonton wrappers then you’re all good to go. I’ve heard Whole Foods sometimes has them, and local asian markets are a safe bet. If you can’t find them then you’ll need to make your own – I suggest using a pasta maker to roll the dough out.
I don’t usually use vegan cheeses on anything, but I decided to give it a try on this one and we gave it a B. We used the mozzarella-style vegan cheese from Trader Joes and it actually had decent flavor and did a fantastic job melting. The only thing we didn’t like was that it seemed to stick to our teeth a lot more than regular cheese. I’ve heard great things about the Daiya brand vegan mozz, though, so take your pick!
Nutrition info for one mini lasagna cup:
recipe makes 12