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5 from 1 vote

Mini Spinach and Ricotta Lasagna Cups

This is everything you want in a lasagna, except it is in a mini version. Every bite is cheesy and filled with lasagna goodness.
Servings: 24 Lasagna cups


  • 24 wonton wrappers
  • 4 cups of fresh spinach about 1 bag
  • 3 tsp extra virgin olive oil
  • 1/2 cup ricotta
  • 1 cup of fresh marinara sauce
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 cloves of fresh garlic; chopped
  • 1 cup of shredded mozarella cheese
  • 5 leaves of fresh sliced basil to garnish


  • Pre-heat oven to 375 degrees F. In a medium sauce pan sautee spinach by adding olive oil, garlic, and spinach. Sautee until spinach is wilted. Season with salt and pepper.
  • In a cupcake pan, spray the bottoms with cooking spray, then add wrappers accordingly.
  • In a medium bowl, mix in the cooked spinach and ricotta. Then add salt and pepper to taste. With teasoon, spoon in about 1 tablespoon of ricotta filling to the wrappers. Then top with about 1 tablespoon of marinara sauce, then sprinkle with mozarella cheese (about another tablespoon). Repeat until you are out of ingridients.
  • Bake for about 10-15 minutes or until cheese if completely melted and bubbly. Sprinkle with freshly sliced basil and enjoy these cuties! :)