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Lasagna Cupcakes

Love lasagna, but tired of the same ol’ thing? Try Lasagna Cupcakes! They’re easy, mini lasagnas you can pull together in a muffin pan.

lasagna cupcakes on a cutting board

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 mini taco cups so we continued our miniature dinner love affair 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.

lasagna cupcakes in a muffin tin

I sometimes make extra, adding more sauce and vegetables so I can use the meat mixture for an easy school lunch or dinner the next day. Bonus: These are just as delicious at room temperature, and they are perfect portions to pack.

Related: Top 5 Lunchboxes We’ve Tested

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Lasagna Cupcakes

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★★★★

4 from 1 reviews

Everything your family loves about lasagna, in simple 2-bite form! It’s easy to whip up a batch of these mini lasagnas for dinner or lunch.

  • Author: MOMables
  • Yield: 24 cupcakes
  • Cuisine: Lunch

Ingredients

Units
  • 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
  • 1 ½–2 cups shredded cheese (mix of Italian and mozzarella)

Instructions

  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.

Equipment

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Reader Interactions

Comments

  1. Linsey

    May 29, 2014 at 2:59 am

    Do regular lasagne sheets work, as in do they harden to keep form?

    Reply
    • MOMables

      May 29, 2014 at 5:24 pm

      the recipe is designed with wonton wrappers. Regular lasagna sheets wont’ crisp when baked like that. they will be soft. Single serve, yes, but soft.

      Reply
  2. Mahsa

    July 28, 2013 at 7:21 am

    If you are cooking them from frozen, how long and at what temperature do you cook them?

    Reply
    • Michelle

      July 28, 2013 at 7:02 pm

      Mahsa, you can cook them at the same temperature and and cook them a little bit longer. Just double check and make sure they are fully cooked through! Also make sure to freeze them uncooked. They do do reheat the same if you have fully cooked them and then freeze them to then reheat later. I hope that helps! :)

      Reply
  3. Mahsa

    July 27, 2013 at 5:10 pm

    Just made these for dinner tonight and they were a hit. I am like you and do not like lasgna, but these were far better in my opinion, not as heavy. Even my super picky 17 month old that basically lives on fruit and dairy ate the filling of 3 cupcakes. Thanks for a great idea and recipe.

    ★★★★

    Reply
    • Michelle

      July 28, 2013 at 6:58 pm

      So glad you liked them! That is wonderful! I’m also glad I’m not alone on not liking lasagna ;)

      Reply
  4. Nicole Campbell

    June 03, 2013 at 8:44 pm

    Do you make your pizza/marinara sauce? If so could you post a recipe? I love all of your homemade recipes!

    Reply
    • MOMables

      June 04, 2013 at 12:36 am

      Nicole, this is my homemade tomato sauce. I also make my own spaghetti o’s too. check out this post.

      Reply
  5. Jasmine

    May 30, 2013 at 1:56 pm

    Could you freeze this recipe as well?

    Reply
    • MOMables

      May 30, 2013 at 2:49 pm

      absolutely!

      Reply
  6. Nikki

    November 01, 2012 at 11:19 am

    Great idea! Have you ever tried to freeze these? I wonder if that would work?

    Reply
    • Laura

      November 01, 2012 at 1:31 pm

      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.

      Reply
      • Nikki

        November 01, 2012 at 7:20 pm

        Terrific! Thank you!

        Reply
  7. Amy McCready

    November 01, 2012 at 11:01 am

    A-dorable!! Just shared this recipe with our community. LOVE, LOVE, LOVE the fabulous ideas from MOMables! Thank you for inspiring families! xo

    Reply
    • Laura

      November 01, 2012 at 11:15 am

      Thank you Amy!!

      Reply
    • Michelle

      November 01, 2012 at 2:23 pm

      Thank you Amy! :)

      Reply

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