Keto Mini Mushroom Lasagna Cups
Individual-sized lasagna cups made with crispy wonton wrappers instead of traditional pasta, filled with sauteed mushrooms and onions seasoned with Italian herbs, topped with marinara or pesto and melted mozzarella. These elegant appetizers or light mains combine the comfort of lasagna with the convenience of bite-sized portions. Perfect for entertaining, meal prep, or a vegetarian dinner that feels special without requiring complex techniques.
Ingredients
- 24 wonton wrappersphyllo sheets2-3 sheets stacked per cupvegetarian vegan
more delicate texture, less chewy
- 2 teaspoons olive oil
- 8 ounces mushrooms, finely choppedspinach8 oz fresh spinach, wilted and squeezed dryvegetarian vegan
lighter, earthier flavor
Full guide → - 1 medium onion, diced
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ½ teaspoon salt
- ¾ cup marinara sauce or pestoricotta mixture0.5 cup ricotta, 2 tbsp parmesan, 1 tbsp fresh basilvegetarianadds dairy
creamier filling, skip or reduce marinara
- 1 cup shredded mozzarella cheese
Instructions
- 1
Preheat oven and grease a 12-cup muffin tin with nonstick cooking spray.
- 2
Heat olive oil in a large skillet over medium-high heat. Add mushrooms and onion, cooking and stirring until onions are translucent and browning.
- 3
Stir in oregano, thyme, and salt. Remove from heat.
- 4
Lay two wonton wrappers on a flat surface with one rotated 45 degrees so corners protrude. Place in a muffin cup and flatten against the sides. Repeat for all 12 cups.
- 5
Add a heaping tablespoon of the mushroom mixture to each cup.
- 6
Top each with a tablespoon of marinara sauce or pesto.
- 7
Sprinkle cheese over each cup.
- 8
Bake until wonton wrapper tips are browned and cheese is melted.
- 9
Cool before serving as the filling will be very hot.
Tips
Layer wonton wrappers at a 45-degree angle so corners extend beyond the muffin cup edge - they crisp up beautifully and add visual appeal.
Prepare the mushroom filling and assemble cups up to 4 hours ahead, then bake just before serving for maximum crispness.
Good to Know
Keep covered in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300F oven for 8-10 minutes to restore crispness.
Assemble filled (unbaked) cups up to 4 hours ahead and refrigerate. Bake directly from cold - add 2-3 minutes to baking time.
Serve warm as an appetizer with extra marinara for dipping, or as a light lunch alongside a simple salad.
Common Mistakes
Do not use just one wonton wrapper per cup - use two for structural integrity and proper crispness.
Do not skip the 45-degree rotation - overlapping corners create the signature crispy edges.
Do not skip the cooling period - the filling stays extremely hot for several minutes after baking.
Substitutions
Vegan Options
lighter, earthier flavor
Full guide →more delicate texture, less chewy
General Alternatives
creamier filling, skip or reduce marinara
FAQ
Can I make these vegan?
Yes, substitute mozzarella with dairy-free mozzarella and use marinara or pesto (check ingredients for anchovies). The wonton wrappers are typically vegan but verify your brand.
What if I don't have a muffin tin?
Use ramekins, small oven-safe bowls, or even crumpled foil to shape the wonton wrappers. Baking time may vary slightly depending on size and shape.
How long can I keep leftover cups in the fridge?
Store covered for up to 3 days. Reheat gently at 300F for 8-10 minutes rather than microwaving to prevent the wonton wrappers from becoming soggy.