Lasagna Cupcakes are layers of pasta, pasta sauce, and cheese. It’s portion controlled lasagna! If you want an Italian appetizer or main course, these Lasagna Cupcakes are for you!

These Lasagna Cupcakes are layers of pasta, pasta sauce, and cheese. It's portion controlled lasagna!


I know it’s been a while since I’ve posted. As much as I like staring at Oreos engulfed in peanut butter cookies, I’m sick of staring at those things. But since it’s been almost two weeks since I’ve posted, I feel like I need to break the silence.

It’s a little awkward.

Like running into someone you went on a date with two weeks ago and haven’t talked to since the date.

So hi, I’m here. I’ve been in a major food funk lately. All I want to eat is peanut butter.

It’s not like I haven’t been cooking. I’ve been making a lot of recipes but they have all flopped. Or at least in my pregnant hormonal mind they just aren’t good enough to share.

These Lasagna Cupcakes have all of the classic lasagna elements with layers of meat, three types of cheeses, and pasta. Wonton wrappers are used as the pasta element in this lasagna, eliminating the nightmare and logistics of trying to make pasta noodles cupcake sized.
Just cut some wonton wrappers into circles using a glass as an outline or bypass cutting them for a more rustic look.
I don’t know about your family, but in my family when we eat lasagna, we all fight over the corners of the pan because of the crispy and chewy texture. With these cupcakes, every single one has all the yummy qualities of those corner pieces.
Assemble your mini lasagna cups in muffin tins.


Lasagna Cupcakes

4.34 from 9 votes
These Lasagna Cupcakes are layers of pasta, pasta sauce, and cheese. It's portion controlled lasagna! 
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 12 servings


  • 1/3 pound ground beef
  • Salt and pepper
  • 24 wonton wrappers
  • 1 3/4 cups Parmesan cheese, grated
  • 1 3/4 cups mozzarella cheese, shredded
  • 3/4 cup ricotta cheese
  • 1 cup pasta sauce
  • Basil for garnish, optional


  • Preheat oven to 375ºF. Spray muffin tin with cooking spray.
  • Brown beef in a skillet and season with salt and pepper. Drain.
  • Cut wonton wrappers into circle shapes, about 2 1/4-inches wide, using a biscuit cutter or the top of a drinking glass. You can cut several at a time. Tip: For a more rustic look, leave wonton wrappers uncut.
  • Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin cup. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. top with a little meat and pasta sauce.
  • Repeat layers (wonton, Parmesan, ricotta, mozzarella, and pasta sauce). Top each cupcake with some of the reserved Parmesan and mozzarella cheeses.
  • Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges, then pop each lasagna cupcake out. Garnish with basil and serve.
Cuisine: Italian
Course: Appetizer, Main Course
Lasagna Cupcakes