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!
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LASAGNA CUPCAKES RECIPE
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.
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.
HOW TO MAKE LASAGNA CUPCAKES
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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 and cool. Mix together with the marinara sauce and set aside.
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Set aside 3/4 cup mozzarella cheese for the top of your cupcakes. In a separate bowl, stir together the remaining 1 cup of mozzarella cheese, 3/4 cup ricotta cheese, and the 1/2 cup of Parmesan cheese.
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Start layering your lasagna cupcakes. Press one wonton wrapper into the bottom of 12 muffin tins.
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Divide your ricotta mixture in half and evenly spoon a little of the mixture on top of the wontons.
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Divide your meat mixture in half and spoon it on top of the ricotta.
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Repeat layers (wonton wrapper, ricotta, and meat sauce). Evenly divide the reserved 3/4 mozzarella cheese on top of all of the cupcakes.
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Bake for 15-20 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, additional grated Parmesan cheese if desired, and serve.
OTHER ITALIAN RECIPES
- Healthy Spinach Lasagna Rolls
- Lasagna Soup
- 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
- 1 cup marinara sauce
- 24 wonton wrappers
- 1 3/4 cups shredded mozzarella cheese, divided
- 3/4 cup ricotta cheese
- 1/2 cup grated Parmesan cheese, (plus more for topping)
- Basil for garnish, optional
Instructions
- Preheat oven to 375ºF. Spray muffin tin with cooking spray.
- Brown beef in a skillet and season with salt and pepper. Drain and cool. Mix together with the marinara sauce and set aside.
- Set aside 3/4 cup mozzarella cheese for the top of your cupcakes. In a separate bowl, stir together the remaining 1 cup of mozzarella cheese, 3/4 cup ricotta cheese, and the 1/2 cup of Parmesan cheese.
- Start layering your lasagna cupcakes. Press one wonton wrapper into the bottom of 12 muffin tins. Divide your ricotta mixture in half and evenly spoon a little of the mixture on top of the wontons. Divide your meat mixture in half and spoon it on top of the ricotta.
- Repeat layers (wonton wrapper, ricotta, and meat sauce). Evenly divide the reserved 3/4 mozzarella cheese on top of all of the cupcakes.
- Bake for 15-20 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, additional grated Parmesan cheese if desired, and serve.
If i were to make these in mini muffin pans for smaller appertizers….do you think one layer of everything would work?
Yes totally!
Hi have made these before – delicious. I want to make them for my daughter’s engagement party – about 80 pieces. Do u know if they can be baked and frozen ahead?
I thought of assembling and freezing before baking. But not sure if I can extract them from muffin pan in one piece, before baking. Any ideas?
Yes they can be frozen! you could line the muffin tins with a line just to make sure?
What are the nutrition facts? Is this meal considerad keto or low carb?
These are definitely not Keto. Low-carb maybe? The nutritional facts are at the bottom of the recipe
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
Dolly, I don’t see noodles anywhere in this recipe
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!
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
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 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.
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!
Wow – these are so original! I’ve never seen anything like 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!
What a cute idea!! I definitely want to try this.
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 an interesting concept. Gorgeous shot! Good luck with your cooking rut. I get into those all the time. They’re not that fun.
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! 🙂
Love this 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.
These look so good. Very unqiue idea!
These are cute and actually seem way easier than normal lasagna. Win and win!
Cute! I need to try these soon!
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!!
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!
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!
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 🙂
What a great idea! I’ve never seen this done before. I want to try them!
http://thebiggreenbowl.blogspot.com
These are so cute! What a great idea
http://chicgeekery.blogspot.com/
Yum! I’ve been on a wonton wrapper kick and am thrilled to have a new recipe to try with them! Thanks!!
Oh my goodness! Trying these! What a way to break your silence
;0)
Oh my goodness!!!! I see these being served as football parties in the fall, for sure!
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.
I agree with baobabkebab – I could eat these at every meal. I can’t wait to try them.
YUM! i could have this for breakfast, lunch and dinner
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.
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.