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Lasagna Cupcakes

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by: Girl Who Ate Everything
Updated Mar 7, 2017
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Layers of meat, cheese and pasta baked in little lasagna cupcakes.

More About This Recipe

  • These lasagna cupcakes are easily made using all of the same ingredients in your classic lasagna with layers of meat, three types of cheese, and wonton wrappers instead of 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 following the edge of the glass to make circle shapes. If your family fights over the corners of the lasagna pan because of the crispy and chewy corner pieces, with these cupcakes every single lasagna cupcake has the yummy texture of those corner pieces.

Lasagna Cupcakes

  • Prep Time 15 min
  • Total 35 min
  • Servings 12
  • Ingredients 8
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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 Muir Glen pasta sauce
  • Basil for garnish (optional)

Instructions

  • Step 
    1
    Preheat oven to 375°F. Spray muffin tin with cooking spray.
  • Step 
    2
    Brown beef in a skillet and season with salt and pepper. Drain.
  • Step 
    3
    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.
  • Step 
    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 cup. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. top with a little meat and pasta sauce.
  • Step 
    5
    Repeat layers (wonton, Parmesan, ricotta, mozzarella, and pasta sauce). Top each cupcake with some of the reserved Parmesan and mozzarella cheeses.
  • Step 
    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 cupcake out. Garnish with basil and serve.

Nutrition

254.9 Calories
13.2g Total Fat
16.0g Protein
17.4g Total Carbohydrate
0.6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
254.9
Total Fat
13.2g
20%
Saturated Fat
7.5g
38%
Cholesterol
44.0mg
15%
Sodium
456.0mg
19%
Potassium
113.5mg
3%
Total Carbohydrate
17.4g
6%
Dietary Fiber
0.6g
2%
Sugars
0.6g
Protein
16.0g
% Daily Value*:
Calcium
33.40%
33%
Iron
6.40%
6%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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