Lasagna Cupcakes
Transform your favorite Italian comfort food into an irresistible handheld delight with these Lasagna Cupcakes! Crafted with layers of tender wonton wrappers, flavorful marinara and ground beef, and a creamy blend of ricotta, Parmesan, and mozzarella cheeses, these mini lasagnas are baked to golden, bubbly perfection in a muffin tin. Perfectly portioned for parties, weeknight dinners, or meal prepping, this creative twist on traditional lasagna is as easy to make as it is to serve. With just a 25-minute prep time and customizable garnishes like fresh parsley, these cheesy, bite-sized cups deliver all the rich, hearty flavors you love in a fraction of the time. Indulge in this fun and family-friendly recipe that’s sure to become a crowd favorite! Keywords: lasagna cupcakes, mini lasagna, handheld appetizers, easy Italian recipe, cheese-filled recipe, party food ideas.
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Recipe Information
Ingredients
- 24 pieces Wonton wrappers
- 0.5 pounds Ground beef
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 1 cups Marinara sauce
- 1 cups Ricotta cheese
- 0.5 cups Grated Parmesan cheese
- 1.5 cups Shredded mozzarella cheese
- 1 large Egg
- 1 teaspoons Dried Italian seasoning
- 2 tablespoons Fresh parsley (optional, for garnish)
- 1 as needed Non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Spray a 12-cup muffin tin with non-stick cooking spray and set aside.
In a skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it up with a wooden spoon. Season with salt, black pepper, and garlic powder. Drain excess fat if necessary.
Stir in the marinara sauce with the cooked ground beef and let it simmer for 2-3 minutes, then remove from heat.
In a mixing bowl, combine ricotta cheese, grated Parmesan cheese, egg, and Italian seasoning. Mix until well incorporated.
Place a wonton wrapper into each muffin cup, pressing gently to form a base.
Add a layer of the ricotta mixture (about 1 teaspoon) into each wonton wrapper. Follow with a layer of the meat and marinara mixture (about 1 teaspoon) and a sprinkle of shredded mozzarella cheese (about 1 teaspoon).
Place a second wonton wrapper on top of each assembled layer, pressing down slightly.
Repeat the layering process with the ricotta mixture, meat sauce, and mozzarella cheese until each cup is filled. Top with additional mozzarella, if desired.
Bake in the preheated oven for 18-20 minutes, or until the edges are golden brown and the cheese is bubbly and melted.
Remove the lasagna cupcakes from the oven and let them cool for 5 minutes before carefully removing them from the muffin tin.
Garnish with freshly chopped parsley, if desired, before serving.
Nutrition Facts
Calories |
2213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.5 g | 166% | |
| Saturated Fat | 64.5 g | 322% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 681 mg | 227% | |
| Sodium | 4557 mg | 198% | |
| Total Carbohydrate | 120.9 g | 44% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 7.0 g | ||
| Protein | 151.2 g | 302% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2824 mg | 217% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1135 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
