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Love lasagna but tired of the same ol’ thing? Try Lasagna Cupcakes!Â
Can I tell you a secret? I don’t like lasagna. Shocking huh?! Isn’t lasagna the one comfort food that everyone seems to like?  Whenever you cut it up it just looks so unappealing to me.  But with a husband and daughter who love lasagna I had to find a way that I would make it and enjoy it too! We love our taco cupcakes, so we continued our “cupcake” love affair for dinner with this recipe.
Use this recipe as a guide. You can easily make adjustments to your own favorite lasagna recipe to turn them into Lasagna Cupcakes.
I sometimes make extra, adding more sauce and vegetables so  I can use the meat mixture for an easy lunch or dinner the next day. Bonus: these are just as delicious at room temperature and they are perfect portions to pack in a school lunch!
Yields about 24 cupcakes
Ingredients
- 1 package of won ton wrappers (you can find them in the produce section)
- 1 pound of ground beef
- 3 cups of your favorite pasta sauce (more or less depending on preference)
- 8 oz mushrooms, chopped
- 1 zucchini, chopped
- 4 cups ricotta cheese
- 2 TB dried basil leaves
- 1/3 cup of grated parmesan
- salt and pepper to taste
- 1 1/2 to 2 cups of shredded cheese (mix of Italian and Mozzarella)
- Desired toppings: grated Parmesan cheese or fresh basil
Directions
- Preheat the oven to 375 degrees
- Cook ground beef in skillet
- Add chopped mushrooms and chopped zucchini to beef and cook until slightly wilted
- Add enough pasta sauce to coat beef mixture and cook for 5 to 10 more minutes
- While your meat is cooking, combine ingredients to make ricotta mixture. In a bowl mix ricotta cheese, salt and pepper (to taste), dried basil, and grated parmesan
- Spray your cupcake pan with non stick spray
- Gently push one won ton wrapper into each cupcake cup
- Spoon 1 TB of ricotta mixture into each won ton wrapper
- Spoon 1 TB of meat mixture on top of ricotta cheese mixture
- Sprinkle shredded cheese over each cup
- Make a second layer of won ton wrappers. Gently push the won ton wrapper in the opposite direction and repeat with ricotta, meat and shredded cheese
- Bake Lasagna Cupcakes 15 to 20 minutes until golden brown and crispy on the edges
- Leave your Lasagna Cupcakes in the pan to let them cool before you remove them
- Take them out and enjoy!
A-dorable!! Just shared this recipe with our community. LOVE, LOVE, LOVE the fabulous ideas from MOMables! Thank you for inspiring families! xo
Thank you Amy!!
Thank you Amy! :)
Great idea! Have you ever tried to freeze these? I wonder if that would work?
this is what I do. I double the batch, assemble in muffin tray. put muffin tray in freezer (uncooked) and after a few hours I take them out and bag. they are uncooked so all i have to do another night is place in oven and bake. they just don’t reheat the same if you cook them and freeze them cooked.
Terrific! Thank you!
Could you freeze this recipe as well?
absolutely!
Do you make your pizza/marinara sauce? If so could you post a recipe? I love all of your homemade recipes!
Nicole, this is my homemade tomato sauce. I also make my own spaghetti o’s too. check out this post.