Print

Lasagna Cupcakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Lasagna Cupcakes are a fun, bite-sized twist on the Italian classic, layered with savory meat sauce, creamy cheeses, and crispy wonton wrappers. Baked in a muffin tin, these mini lasagnas are easy to make, perfect for portion control, and ideal as an appetizer, meal prep option, or kid-friendly dinner. Get all the cheesy, saucy flavor of traditional lasagna—without the fuss!

Ingredients

  • 1/2 lb ground beef
  • 1 cup marinara sauce
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 12 wonton wrappers (or cooked lasagna noodles cut to fit muffin tin)
  • Fresh basil or parsley, for garnish (optional)

Instructions

  • Preheat the oven:
    Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with non-stick spray or a bit of olive oil.

  • Cook the meat:
    In a skillet over medium heat, cook the ground beef  until browned. Drain any excess fat. Stir in marinara sauce, Italian seasoning, garlic powder, salt, and pepper. Simmer for 5 minutes, then remove from heat. Drain any excess fat. Stir in marinara sauce, Italian seasoning,

  • Mix the cheese filling:
    In a small bowl, combine ricotta and Parmesan cheese. Stir until smooth.

  • Assemble the cupcakes:

    • Press a wonton wrapper into each muffin cup.
    • Add a spoonful of ricotta mixture, then meat sauce, then mozzarella.
    • Top with another wonton wrapper and repeat the layers.

  • Bake:
    Bake for 15–18 minutes, or until the cheese is melted and bubbly and the edges are golden brown.

  • Cool and serve:
    Let cool for a few minutes in the pan before removing. Garnish with fresh basil or parsley if desired.

Notes

  • Make Ahead: Assemble up to 24 hours in advance and refrigerate until ready to bake.
  • Vegetarian Option: Replace meat with sautéed veggies like mushrooms, spinach, or zucchini.
  • Storage: Store in an airtight container in the fridge for up to 4 days.
  • Freezing: Wrap each cupcake individually and freeze for up to 1 month.

Find it online: https://avarecipe.com/lasagna-cupcakes/