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–+ servings
meatball lasagna cups in muffin tin
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3.16 from 13 votes

Leftover Meatball Lasagna Cups

The perfect way to repurpose those leftover meatballs!
Prep Time30 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: beef, italian food, lasagna, lasagna cups, meatballs
Servings: 4 people

Ingredients

  • 6 meatballs sliced into 3 to 4 slices

  • Spaghetti sauce
 that comes with the leftover meatballs

  • 24 wonton wrappers 2 for each lasagna cup
  • 7 oz Ricotta cheese
  • 1 egg slightly beaten
  • 1/4 tsp basil leaves chopped
  • 1/4 tsp ground oregano
  • 1/3 cup shredded mozzarella
  • 1/3 cup grated parmesan
  • Chopped basil leaves for topping

Instructions

  • Preheat oven to 375 degrees. 
  • Coat a 12 cup muffin tin with cooking spray, and arrange a wonton wrapper in each cup.
  • Take half the ricotta mixture and divide it among the 12 cups.
  • Top that with one slice of meatball, then 1 tbs. leftover meat sauce.
  • Place another wonton wrapper over the sauce, top with Ricotta mixture, another slice of meatball and sauce.
  • Top with shredded mozzarella, grated parmesan cheese and a bit of chopped basil.
  • Bake for 10 to 15 minutes until the cheese is melted and the wonton wrappers are golden.
  • Cool in the muffin tin for 5 minutes before serving.

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