Lasagna Cupcakes
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!
LASAGNA CUPCAKES
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.
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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. |
OTHER ITALIAN RECIPES
- Healthy Spinach Lasagna Rolls
- Chicken Cordon Bleu Lasagna
- Faux Lasagna
- The Best Baked Ziti
- One-Pan Spinach Artichoke Pasta
- Taco Pasta
Lasagna Cupcakes
These Lasagna Cupcakes are layers of pasta, pasta sauce, and cheese. It's portion controlled lasagna!
Ingredients
- 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
Instructions
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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.
This recipe is AMAZING! I added some variety and made a 2nd batch with bechamel, butternut squash, mushrooms and gruyere. Insanely good! Thank you for this brilliant idea – everyone loved the lasagna cupcakes – they were a true hit at the party!
Great to hear that!
These look amazing! Can’t wait to try them.
Thank you!
You left ricotta out of the ingredient list, how much do you use?
Looks like when I switched recipe plugins it deleted it. Oops. 3/4 cup!
I tried these and found them delicious and quick to make. Will be taking them as finger food to a party next week. Thanks for sharing.
Awesome to hear!
Has anyone tried freezing these?
What size muffin tin should be used?
Just a regular muffin tin.
I’m going to try this. My family loves lasagna. This will be a cute treat.
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
would have been nice with the recipe for lasagna, since I’ve never made it before
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…
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.
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!!
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.
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.
Did you use mini muffin tins or regular sized cupcake tin?
Thanks!
I used a regular tin.
Did you use mini muffin tins or regular sized tins?
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 🙂
The perfect tapas style party favor!
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 🙂
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!
dinner was easy and delicious tonight! i am never making lasagna any other way.
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.
Mini or regular muffin pan?
@Cheryl,
Regular muffin tin!
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 🙂
Thanks for this idea! I couldn’t find wonton wrappers, either, and am going to try it with no boil lasagna.
@Trimble,
I’ve never tried freezing these but many readers have had success doing it.
Do you know if this is freezable? Thanks so much for the recipe!
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
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!