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Lasagna Cupcakes

Love lasagna, but tired of the same ol’ thing? Try Lasagna Cupcakes! 

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? When 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 could 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!

Related: Top 5 Lunchboxes We’ve Tested

Lasagna Cupcakes

4 from 1 reviews

Yields about 24 cupcakes

  • Author:
  • Cuisine: Lunch


  • 1 pound ground beef
  • 8 ounces mushrooms, chopped
  • 1 zucchini, chopped
  • 3 cups pasta sauce
  • 4 cups ricotta cheese
  • 2 tablespoons dried basil leaves
  • ⅓ cup grated Parmesan
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 24 wonton wrappers
  • 1½-2 cups shredded cheese (mix of Italian and mozzarella)


  1. Preheat the oven to 375F, and spray or oil a 12-cup cupcake pan.
  2. In a large pan, cook the beef. Once the beef is cooked, add the mushrooms and zucchini, and cook until they have softened. Add the pasta sauce, and simmer for 10 minutes.
  3. While the meat is cooking, in a large bowl, mix the ricotta cheese, basil, Parmesan, salt, and pepper.
  4. Gently place one wonton wrapper into each cupcake cup. Spoon 1 tablespoon of the ricotta mixture into each wonton wrapper, then spoon 1 tablespoon of the meat mixture on top of the ricotta cheese mixture, and sprinkle shredded cheese over each cup.
  5. Create a second layer of “pasta” by placing a second wonton wrapper over the shredded cheese. Repeat topping with the ricotta mixture, meat mixture, and shredded cheese.
  6. Bake the cupcakes for 15 to 20 minutes, until golden brown and crispy on the edges. Remove them from the oven, and allow them to cool slightly before removing them from the pan. Serve immediately.


1 Busy MOMs Lasagna via MOMables.com

Busy MOMs Lasagna

Need a comforting food that is fit for the busy family?

Busy MOMs Lasagna via MOMables.com

I’m all about comfort food: wholesome, quick, easy, and convenient food. When it comes to dinner, I don’t have life as organized as I’d like; especially mid-week, when deadlines begin to pile up and activities are plentiful.

While you may think, I’ll just pop a frozen lasagna pan in the oven, and it will be ready for dinner, ask yourself this: How many times have you realized that it’s 5:45 and that lasagna pan will take more than an hour in the oven? While a traditional version of lasagna is made in a pan, this alternative will make you rethink how “complicated” you view the lasagna-making process.

The solution for busy parents is lasagna in a bowl. Inspired by this photo I stumbled upon on Pinterest from Framed Cooks, the recipe is my own.  You want to add meat, chicken, or veggies? Go ahead; add those too.

This is a basic guide to modifying your favorite lasagna and a fantastic way to put dinner together from fridge leftovers by using a few simple pantry staples. Best of all: My kids LOVE this in a thermos for lunch! You’ve been warned—make extra.

Related: Top 5 Thermos Containers We’ve Tested

Busy MOMs Lasagna – MOMables

Busy MOMs Lasagna via MOMables.com
  • Author:
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 4
  • Cuisine: Dinner


  • 8 lasagna noodles, broken in half
  • 12 ounces baby spinach
  • 1 1/4 cups ricotta cheese
  • ½ cup grated Parmesan cheese, more for topping
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano or Italian seasoning
  • 2 cups marinara sauce
  • 4 ounces shredded mozzarella cheese


  1. Bring a large pot of water to a boil, and add a tablespoon of salt. Add the lasagna noodles, and cook according to the package instructions. When tender, remove and drain.
  2. While you’re waiting for the water to boil, chop the spinach.
  3. In a bowl, mix the spinach, ricotta cheese, Parmesan cheese, garlic powder, onion powder, and oregano or Italian seasoning. Warm this mixture in the microwave or small pot.
  4. In a small pot, warm the marinara sauce.
  5. Assemble the lasagna bowls by placing 1/4 cup marinara sauce at the bottom, top with one lasagna noodle, top with spinach, about 1/4 cup ricotta mixture, another hot noodle, more sauce, top with mozzarella cheese, and sprinkle parmesan cheese on top. Repeat process with remaining bowls.


If you have picky eaters, you can leave the spinach to the side and add it in as needed.