Lasagna Cupcakes Recipe

Wonton wrappers: Thin sheets of dough usually used for dumplings, they act as the base and layers for these cupcakes.

Ricotta cheese: A soft, creamy cheese that adds richness and helps hold the layers together.

Marinara sauce: A tomato-based sauce that brings flavor and moisture to the cupcakes.

Shredded mozzarella cheese: A stretchy cheese that melts beautifully on top and inside.

Grated parmesan cheese: A sharp, salty cheese that adds a nice finish on top.

Cooked and drained ground beef: Adds protein and a savory taste to the layers.

Italian seasoning: A blend of herbs like basil, oregano, and thyme that gives the dish its classic flavor.

Garlic powder: Adds a subtle garlic flavor without the hassle of chopping fresh garlic.

Salt and pepper: Basic seasonings to bring out all the flavors.

One of the trickiest parts of making these lasagna cupcakes is getting the layers just right inside each muffin cup. Here’s a simple way to do it without making a mess or squishing everything out. First, gently place a wonton wrapper in the bottom of each muffin cup. It helps to press it down lightly so it fits snugly but doesn’t tear. Next, add a spoonful of ricotta cheese—not too much, just enough to cover the bottom. Then, spread a little bit of marinara sauce on top of the ricotta. After that, sprinkle some of the cooked and drained ground beef mixed with Italian seasoning and garlic powder. Finally, add a layer of shredded mozzarella cheese. Repeat these layers once more, finishing with a sprinkle of shredded mozzarella and grated parmesan cheese on top.

Doing the layers carefully like this helps the cupcakes hold their shape and cook evenly. If you pile too much in or don’t spread the layers gently, the wonton wrappers might tear or the filling could spill over, making a mess in the muffin tin. Plus, layering the ingredients evenly means every bite has a perfect mix of cheesy, meaty, and saucy flavors.

When I first tried this, I was a little impatient and stuffed too much filling in each cup. The wrappers ripped, and the cupcakes looked messy. After that, I learned to take my time and use smaller spoonfuls for each layer. It made a big difference! Also, I like to use a small spoon or even my fingers to spread the layers gently. It’s kind of fun and helps keep everything neat. Give it a try—you’ll be surprised how much easier it is once you get the hang of layering!

• wonton wrappers - Substitute with lasagna noodles: Lasagna noodles can be cut into smaller pieces to fit the cupcake molds, providing a more traditional lasagna texture.

• ricotta cheese - Substitute with cottage cheese: Cottage cheese offers a similar creamy texture and can be blended for a smoother consistency.

• marinara sauce - Substitute with pesto sauce: Pesto sauce provides a different flavor profile with a fresh, herby taste.

• shredded mozzarella cheese - Substitute with shredded cheddar cheese: Cheddar cheese adds a sharper flavor and melts well, making it a good alternative.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar salty and nutty flavor, making it a suitable replacement.

• cooked and drained ground beef - Substitute with cooked and drained ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor.

• italian seasoning - Substitute with herbes de provence: Herbes de Provence offers a blend of herbs that can provide a similar aromatic profile.

• garlic powder - Substitute with onion powder: Onion powder can add a different but complementary flavor to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can elevate the flavor profile of the dish.

• Allow the lasagna cupcakes to cool completely after baking. This helps prevent condensation, which can make them soggy.

• Transfer the cooled lasagna cupcakes to an airtight container. If stacking, place a piece of parchment paper between layers to prevent sticking.

• Store the container in the refrigerator for up to 3-4 days. This ensures the cheese and meat stay fresh and safe to eat.

• For longer storage, wrap each lasagna cupcake individually in plastic wrap or aluminum foil. This extra layer of protection helps maintain their flavor and texture.

• Place the wrapped lasagna cupcakes in a freezer-safe bag or container. Label with the date to keep track of freshness.

• Freeze for up to 2-3 months. When ready to enjoy, thaw in the refrigerator overnight.

• Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This method keeps the cheese melty and the wonton wrappers crispy.

• Alternatively, you can microwave the lasagna cupcakes on a microwave-safe plate for 1-2 minutes, though this may result in a softer texture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the lasagna cupcakes on a baking sheet.
  3. Cover them loosely with aluminum foil to prevent the cheese from over-browning.
  4. Bake for about 10-15 minutes, or until heated through and the cheese is bubbly.

• Microwave Method:

  1. Place the lasagna cupcakes on a microwave-safe plate.
  2. Cover them with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are warming evenly.
  4. Continue heating in 30-second intervals if needed, until thoroughly heated.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the lasagna cupcakes in the air fryer basket, making sure they are not touching.
  3. Heat for 5-7 minutes, or until the cheese is melted and the cupcakes are heated through.

• Stovetop Method:

  1. Place a skillet over medium heat and add a small amount of olive oil or butter.
  2. Place the lasagna cupcakes in the skillet and cover with a lid.
  3. Heat for about 5-7 minutes, turning occasionally to ensure even heating.
  4. Check to make sure they are heated through and the cheese is melted.

• Toaster Oven Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Place the lasagna cupcakes on a toaster oven tray.
  3. Cover them with aluminum foil to prevent the cheese from over-browning.
  4. Heat for 10-15 minutes, or until the cupcakes are warmed through and the cheese is bubbly.

• Muffin tin: Used to hold the wonton wrappers and create the cupcake shape for the lasagna.

• Cooking spray: Prevents the wonton wrappers from sticking to the muffin tin.

• Oven: Bakes the lasagna cupcakes at the required temperature.

• Measuring cups: Ensures accurate measurement of ingredients like ricotta cheese, marinara sauce, and shredded mozzarella cheese.

• Grater: Used to grate the parmesan cheese if it is not pre-grated.

• Mixing bowl: Combines the ground beef with seasonings like Italian seasoning and garlic powder.

• Spoon: Helps in layering the ingredients into the muffin tin.

• Spatula: Assists in removing the lasagna cupcakes from the muffin tin after baking.

Prepare ingredients in advance: Cook and drain the ground beef ahead of time and store it in the fridge.

Use pre-shredded cheese: Save time by using pre-shredded mozzarella and grated parmesan.

Assemble in batches: Lay out all your wonton wrappers and fill them assembly-line style.

Preheat the oven early: Start preheating your oven while you prepare the ingredients.

Use a piping bag: Use a piping bag for the ricotta cheese to make layering quicker and cleaner.