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.
So to make up for my silence and guarantee we have second date, I’m sharing one of my most popular recipes over at Tablespoon, Lasagna Cupcakes, until I make something worthy to make the blog.
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| Just cut some wonton wrappers into circles using a glass as an outline or bypass cutting them for a more rustic look. |
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| Assemble your mini lasagna cups in muffin tins. |
- 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
- 1 cup pasta sauce
- Basil for garnish optional
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Preheat oven to 375ºF. Spray muffin tin with cooking spray.
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Brown beef in a skillet and season with salt and pepper. Drain.
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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.
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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.
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Repeat layers (wonton, Parmesan, ricotta, mozzarella, and pasta sauce). Top each cupcake with some of the reserved Parmesan and mozzarella cheeses.
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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.
I'm Christy Denney, The Girl Who Ate Everything. I can't be left alone with a warm cinnamon roll or chocolate chip cookie. 
Well I’m glad you shared these! These little lasagna cupcakes are too cute! I’m thinking they would be perfect for a party or to serve kids, kids always seem to like ‘mini’ or personal sized things.
Cute!!! Plus, no need to waste the cut-off corners — just those few (4 I presume) for each muffin can be added as a layer between sauce and cheese just as you would regular lasagna.
YUM! i could have this for breakfast, lunch and dinner
I agree with baobabkebab – I could eat these at every meal. I can’t wait to try them.
I owe it to my son to make these really! He has been begging me to make a dinner type cupcake! I am pinning it now :)Thank you(:
You should try meatloaf cupcakes. My daughter loves them, its just small meatloafs that you use mashed potatoes as frosting.
Oh my goodness!!!! I see these being served as football parties in the fall, for sure!
Oh my goodness! Trying these! What a way to break your silence
;0)
Yum! I’ve been on a wonton wrapper kick and am thrilled to have a new recipe to try with them! Thanks!!
These are so cute! What a great idea
http://chicgeekery.blogspot.com/
What a great idea! I’ve never seen this done before. I want to try them!
http://thebiggreenbowl.blogspot.com
I am so glad you posted this! I have wonton wrappers in the fridge needing to be used and I was trying to figure out what to make for dinner tonight. You made my life so much easier today 🙂
These are so great! I love the idea…I am always looking for things like this because they are awesome individual servings type things. Nicely done and great photos!
PS- I stumbled across you on Foodgawker and just had to come over and check you out, nice to meet you!
How cute and yummy!
This is a great idea for snacking on football Sundays.
The guys always devour anything I make…..even the yucky stuff!!
You know what I mean, all my mistakes ~ burnt, undercooked, dropped…LOL!!
Nice to see you back and have no worries, you post when you’re up to it! 🙂
Have a wonderful evening!
Oh have mercy. I’ve been looking for “heavy appetizers” for my sweet offspring’s first birthday party. I think we may have a winner! Thanks for sharing!!
Cute! I need to try these soon!
These are cute and actually seem way easier than normal lasagna. Win and win!
These look so good. Very unqiue idea!
I think this is an adorable idea. I love making little mini things. I made mini spinach frittatas last night. They came out great. (recipe being posted on Monday) I just keep trying things and then post the ones that have come out pretty good.
Love this idea!
I’m stopping by to tell you that I made these and they are amazing! I made them without meat and our family devoured them. I sent some with my husband to his fantasy football draft party with his friends and they loved them too. This recipe is a keeper! Thanks for sharing! 🙂
What an interesting concept. Gorgeous shot! Good luck with your cooking rut. I get into those all the time. They’re not that fun.
You have the best ideas! Thanks for sharing! I have some yummy/easy salsa and jam recipes on my site, if you want to share!
What a cute idea!! I definitely want to try this.
This is actually a very very great and neat idea! It’s perfect for kids and you can customize the contents for different people!! Excellent!
Wow – these are so original! I’ve never seen anything like this
made these and LOVE them!! I actually don’t cut the circles at all those.. I find that leaving the squares and putting them in diagonally from each other looks kind of “contemporary” and holds them together better… and I tried both ways!! great, easy recipe though!! thanks!
made these and LOVE them!! I actually don’t cut the circles at all those.. I find that leaving the squares and putting them in diagonally from each other looks kind of “contemporary” and holds them together better… and I tried both ways!! great, easy recipe though!! thanks!
I made these for lunch today and they were awesome. My husband does not like lasagna because he said that it usually has too many noodles. He loved these because they were alot less noodle-ly. Also, these are much lower in carbs than normal lasagna. We used ground chicken and it tasted awesome in there. Thanks for sharing this great recipe. I will be making it again, probably for a dinner party because it is so quick, easy and cheap to make.
Hi this is Nicole from Colie’s Kitchen I just discovered your blog and wanted to drop by and say hi. I am now a new follower. I would love to have you stop by Colie’s Kitchen if you get a chance. http://www.colieskitchen.com
I made these for a ‘Bring and Share’ dinner that we had last night with friends. I changed the wonton wrappers for rice sheets like they use to wrap spring rolls with as I’m wheat intolerant. They were amazing and went down a storm. Thanks for the idea x
I made these last night. They were awesome! The prep time was a bit longer (a lot longer, I’m not too experienced in the kitchen), but it was well worth it. I used ground Italian turkey (trying to be a little healthier), it was so good! Will definitely be making these again soon! Thank you!
I made these from a Cozi link recipe in their meal-planning section(not sure which Cozi post-er shared them, though). they were good, and i too only had wonton, not potsticker wrappers. I didn’t trim them though, I just left the corners to get crispy and use as ‘handles’.
Beautiful pic!!
Shari
Do you know if this is freezable? Thanks so much for the recipe!
@Trimble,
I’ve never tried freezing these but many readers have had success doing it.
I could not find wontons so I used Barilla’s no boil flat lasagna pasta pieces. I had to sit them in hot water for 10-15 minutes to allow them to get soft but they went off without a hitch! Thanks for the idea 🙂
Mini or regular muffin pan?
@Cheryl,
Regular muffin tin!
Can theses be made a day or two earlier and freezed? If so what would be the reheat time and temp?
I would reheat them at 375 for 10-12 minutes. I’m not sure though since I haven’t done that but that’s what other readers have done.
dinner was easy and delicious tonight! i am never making lasagna any other way.
This turn out so great! I have made them with cheese only and only had egg roll wrappers(larger then wonton) so I used a round cookie cutter with wavy edges and got 3-4 cut outs from each egg roll wrapper, (saved the scraps for another fre3sh pasta recipe). Instead of 6 layers for each I used more ingredients and 3 layers for each cupcake which turned out great! Highly suggest, I might never make normal lasagna again!
I just made these and they were amazing & so easy, the only problem is I could eat the whole pan by myself ! Will be making these a lot 🙂
The perfect tapas style party favor!
I found this recipe while I was browsing blogs and we made it for my sister’s wedding shower last weekend. They were the most popular appetizer, for sure! Lots of people were asking for the recipe. We made them in the mini cupcake tins and they were great! I will definitely be coming back to your blog for future delicious recipes 🙂
Did you use mini muffin tins or regular sized tins?
Did you use mini muffin tins or regular sized cupcake tin?
Thanks!
I used a regular tin.
Merely a smiling visitor here to share the love (:, btw great design and style. “The price one pays for pursuing a profession, or calling, is an intimate knowledge of its ugly side.” by James Arthur Baldwin.
Just made these tonight. They were awesome and came together so fast!
I love making lasagna but, with just my husband and me, it’s a lot of effort on a weeknight. These were quick to make, satisfying, and easy to adapt to vegetarian. You can put pretty much anything in them.
I bet they’d be awesome with an alfredo sauce, too.
Hi Christie,
I was inspired by this wonderful recipe, made my own version and post it in my blog.
Thanks for such a great idea ♥
Alejandra
You’re welcome!!
I made these last night and the bottoms were really soft. Are the bottoms suppose to crisp up? Maybe less sauce and more meat so there not as much moisture on the bottom?
Thanks Olivia
You can also skip spraying the tin with cooking spray which could help crisp them up.
I have seen this recipe a few times and I’ve been dying to try them out, but I cannot seem to find wonton wrappers anywhere. Am I looking in the wrong aisles? Where would they be? Also, if I can’t find them, how much would I have to change the recipe to accommodate lasagna noodles?
I bet you could use lasagna noodles. The wonton wrappers are refrigerated and are found in the produce section. Usually they have an Asian section which is refrigerated…
would have been nice with the recipe for lasagna, since I’ve never made it before
Do you have to put something in the tin first so the noodles do not stick? Did I miss the recipe somewhere?
You can spray the tins lightly with cooking spray. The recipe is linked at the very bottom. It used to be embedded but tablespoon moved things around. http://www.tablespoon.com/recipes/lasagna-cupcakes/973c5603-c1e4-4790-9e6a-aef378332ef2
I’m going to try this. My family loves lasagna. This will be a cute treat.
What size muffin tin should be used?
Just a regular muffin tin.
Has anyone tried freezing these?