This mini dinner idea is SO CUTE.
Think the decadence of a big lasagna, with the cuteness of cupcakes.
I can’t even!
I first made these recently, when we went to our good friends’ house for dinner. We were late (as usual), and I didn’t even 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 if you have a favorite knife you love to use), and jumped in the car.
When we got there, I got right to work. It was well after the time we were supposed to eat, and I wasn’t sure how long these things were going to take.
Fortunately, they came together super fast! Unbelievably fast. We were sitting down eating dinner just thirty minutes after I started prepping.
That’s the fastest casserole I’ve ever made, by far.
Fine, fine. Go ahead and get on my case and tell me that these aren’t exactly like the traditional pasta dish. I know.
First off, there’s the wonton wrappers, which are like a noodle, but not really. 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 these little guys still have great things going for them. They are deliciously meatless with sauteed mushrooms and onions, and can be vegan if you use all vegan ingredients for the cheese and wonton wrappers.
And you can make two different types, pesto and marinara, with no extra effort.
Once you make the recipe and try a couple for yourself, you’ll be hooked on these little fellas!Print
Mini vegetarian lasagna cups with mushrooms, cheese, and sauce are perfect to get big lasagna flavor, without all the work.
- 24 wonton wrappers
- 2 teaspoons olive oil
- 8 ounces mushrooms, finely chopped
- 1 medium onion, diced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 3/4 cup marinara sauce or pesto (or both!)
- 1 cup shredded mozzarella cheese
- Preheat your oven to 375°F. Grease one 12-cup muffin tin with nonstick cooking spray.
- Heat the olive oil in a large skillet over medium-high heat. Add the chopped mushrooms and onion and cook, stirring often, until the onions are translucent and starting to brown, about 7-8 minutes. Stir in the oregano, thyme, and salt. Remove from heat.
- On a flat work surface, lay two wonton wrappers on top of each other with one rotated 45 degrees, so that the corners are poking out from all around the sides. Place in a muffin cup and flatten against the sides as much as you can. Repeat for all cups.
- Add a heaping tablespoon of the mushroom and onion mixture to each cup, then top with a tablespoon of either marinara sauce or pesto. Sprinkle with a bit of cheese on top.
- Bake for about 20 minutes, until the tips of the wonton wrappers are nicely browned and the cheese is melted.
- Let cool 8-10 minutes before serving – they’re hot!
Keywords: lasagna, mini, vegetarian, mushrooms, dinner, quick recipes
A Bite-Sized Vegetarian Meal
It is can be quite a time-consuming process to prep a whole pasta casserole completely from scratch. If you want something quicker, easier, and cuter to make, be inspired by this recipe for mini vegetarian cups.
Use whatever fillings you love the most!
Go vegetarian like me, with sauteed chopped mushrooms and pesto (use my homemade recipe!) or marinara topped with cheese. Or, for the meat lovers, replace the veggies and use ground beef or sausage for a hearty meal.
You can choose to serve these at dinner, or as fun and hearty appetizers for a party.
What fillings will you choose? Think you’ll have these for dinner this week? Be sure to leave a comment below, and don’t forget to rate the recipe!
For other tasty lasagna recipes, try some of these tasty variations:
- Ricotta, Pecorino, and Mozzarella Lasagna with Mushrooms & Broccoli (Vegetarian)
- Fresh and Fruity Spinach Lasagna (Vegetarian)
- Easy Vegan Skillet Lasagna
- The Best Vegetarian Lasagna (With Kale and Mushrooms)
Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on March 8, 2016. Last updated: February 7, 2019 at 15:47 pm. With additional writing and editing by Nikki Cervone.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Raquel Smith
Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now being merged into Foodal).