Baked Lasagna Cups

Baked Lasagna Cups

Serves: 4



  • 5 oz. fresh spinach, chopped
  • 1/2 lb. baby portobello mushrooms, chopped (optional)
  • 1/2 cup feta or mozzarella cheese, crumbled / shredded
  • 1/2 cup vegan ricotta
  • 1/2 cup freshly grated parmesan cheese
  • 2 tablespoons pine nuts (toasted)
  • salt & pepper

Everything Else:

  • 1 cup of marinara sauce (homemade or Rao’s Marinara Sauce)
  • 1 cup pesto (homemade or Costco’s)
  • 1 cup mozzarella cheese, shredded
  • 48 eggless wonton wrappers (I use Frieda’s Asian Specialties Won Ton Wrappers)
  • fresh basil, chopped


  1. Preheat the oven to 425°F.
  2. Prep the filling ingredients and mix together.
  3. Using a large 12-cup muffin pan, add the following ingredients in this order:
  • 1 won ton wrapper
  • 1-2 tsp filling
  • 1-2 tsp pesto
  • 1 won ton wrapper
  • 1-2 tsp filling
  • 1-2 tsp marinara sauce
  • sprinkle of mozzarella cheese

4. Bake for 15-18 minutes, checking to make sure the won tons don’t burn.

5. Remove the oven, sprinkle with fresh basil, and serve hot.

Variations & Notes:

  • You can omit the pesto and add two layers of marinara sauce, if desired.

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