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Back-to-School Lasagna Cups

Whether you want something “different” for a back-to-school lunch or something easy to portion for when the kids get home or when you get out of work, these lasagna cups take the cake.


  • 24 wonton wrappers, use 2 per 12 openings in your muffin tin (or if you find larger wrappers, one will do)
  • 1 cup of marinara sauce
  • 1 1/2 cups of Italian sausage, browned and crumbled
  • 1 1/2 cups of ricotta cheese, seasoned with salt and pepper to taste
  • 2 cups of mozzarella, shredded



Preheat the oven to 375 degrees.

Put your seasoned ricotta seasoned in a bowl and

set aside.

Add your marinara sauce to your browned, crumbled and drained Italian sausage, set aside.

Spray or lightly oil your muffin tin so that it is nonstick, then place 2 wonton wrappers in each of the 12 openings, making sure you have formed a cup-like opening.

Fill each opening with about a tablespoon of ricotta.

Layer in marinara, mozzarella and Italian sausage, in that order.

Repeat the layering of the ingredients.

Bake 10-12 minutes — you’ll want to see melted cheese and lightly golden wonton wrappers.