Description
Lasagna Cupcakes are a fun twist on classic lasagna, made in muffin tins with layers of wonton wrappers, savory meat sauce, creamy ricotta, and melted mozzarella cheese. These perfectly portioned mini lasagnas are quick to assemble and ideal for family dinners, parties, or meal prep.
Ingredients
- 1/3 pound ground beef
- 1 cup marinara sauce
- 24 wonton wrappers
- 1 3/4 cups shredded mozzarella cheese, divided
- 1/2 cup ricotta cheese
- 1/4 cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a standard 12-cup muffin pan.
- In a skillet over medium heat, cook the ground beef for 5 to 7 minutes until browned and fully cooked. Drain excess fat.
- Add the marinara sauce, Italian seasoning, garlic powder, salt, and black pepper to the beef. Stir well and simmer for about 5 minutes.
- In a small bowl, mix the ricotta cheese, grated parmesan cheese, and chopped parsley.
- Place one wonton wrapper into each muffin cup, pressing gently to form a cup shape.
- Add about 1 tablespoon of meat sauce into each wrapper and sprinkle a little mozzarella cheese on top.
- Place another wonton wrapper on top, pressing gently.
- Add another spoonful of meat sauce, a spoon of the ricotta mixture, and a small amount of mozzarella cheese.
- Top with a third wonton wrapper layer, a little sauce, and the remaining mozzarella cheese.
- Bake for 15 to 18 minutes until the cheese is melted and the edges of the wonton wrappers are golden.
- Let the lasagna cupcakes cool in the pan for about 5 minutes before carefully removing them.
Notes
- Grease the muffin pan well to prevent sticking.
- Make sure each wonton layer has some sauce to keep the wrappers tender.
- Cottage cheese can be substituted for ricotta if desired.
- Add chopped spinach, mushrooms, or bell peppers for extra flavor.
- These cupcakes can be assembled ahead of time and baked later.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 30 mg
