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Lasagna Cupcakes

Girl Who Ate Everything Recipe by

Layers of meat, cheese, and pasta baked in little lasagna cupcakes. 12 Cupcakes

(670 comments)
  • Prep Time 15 min
  • Total Time 35 min
  • Servings 0
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Lasagna Cupcakes  

As prepared by Girl Who Ate Everything

Cupcakes are coming in all shapes and sizes these days but seriously…Lasagna Cupcakes? Is that even possible? It is! These Lasagna Cupcakes are easily made using all of the same ingredients in your classic lasagna with layers of meat, three types of cheeses, and pasta.

Usually lasagna looks like a big gooey mess, but when it’s in cupcake form it looks elegant and refined. Wonton wrappers are used as the pasta element in this lasagna, eliminating the nightmare and logistics of trying to make pasta noodles cupcake sized.

Wonton wrappers are fresh little sheets of pasta that are perfectly sized for these lasagna cupcakes and because of their thinness, they cook up super fast. Just take a stack of wonton wrappers and place a drinking glass on top. Using a knife, cut around to the glass to make circle shapes.

Lasagna Cupcakes

Next, assemble layers of pasta, cheese, meat, and sauce in the muffin tins to make your lasagna cupcakes.

How to Make Lasagna Cupcakes

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.

Lasagna Cupcakes Recipe

Just sink your teeth into the melted cheese and pasta in these lasagna cupcakes! 



 Or, for more great ideas, try these vegetarian recipes.

Christy joined the Tablespoon team to share her recipes and inspire family food fun. Watch her Tablespoon member profile for great new recipes!
See Recipe

Lasagna Cupcakes

Ingredients

1/3
pound ground beef
salt
and pepper
24
wonton wrappers
1 3/4
cups grated Parmesan cheese
1 3/4
cups shredded mozzarella cheese
3/4
cup ricotta cheese
1
cup Muir Glen pasta sauce
garnish
basil for (optional)

Directions

  • 1 Preheat oven to 375 degrees. Spray muffin tin with cooking spray.
  • 2 Brown beef, and season with salt and pepper. Drain.
  • 3 Cut wonton wrappers into circle shapes (about 2 1/4- inches) using a biscuit cutter or using the top of a drinking glass. You can cut several at a time. Note: For a more rustic look, no cutting necessary!
  • 4 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. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. Top with a little meat and pasta sauce.
  • 5 Repeat layers again (i.e. wonton, Parmesan, ricotta, mozzarella, and pasta sauce). Top with reserved Parmesan and mozzarella cheeses.
  • 6 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 out.
  • 7 Garnish with basil and serve.
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