Lasagna Cupcakes Carnita Style
Transform your dinner table with these irresistible Lasagna Cupcakes Carnita Style—miniature masterpieces combining the rich flavors of Italian lasagna with a savory Mexican twist. Built on a base of crispy wonton wrappers, these bite-sized delights are layered with tender, smoky carnitas, creamy ricotta seasoned with cilantro and cumin, tangy marinara, and gooey mozzarella cheese. Perfectly portioned in a muffin tin and baked to golden perfection, these lasagna cupcakes are ideal for parties, weeknight dinners, or creative appetizers. Ready in under an hour, this fusion recipe is guaranteed to impress your guests while offering a fun, flavorful spin on classic comfort food.
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Recipe Information
Ingredients
- 24 sheets Wonton wrappers
- 2 cups Cooked carnitas (shredded pork)
- 1.5 cups Marinara sauce
- 1 cup Ricotta cheese
- 1.5 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 0.25 cup Chopped fresh cilantro
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Spray a standard 12-cup muffin tin with cooking spray to prevent sticking.
In a medium bowl, mix together the ricotta cheese, ground cumin, salt, black pepper, and chopped cilantro. Set the mixture aside.
Lay two wonton wrappers in each muffin tin cup, arranging them so their edges form a little star-like base to hold the fillings.
Add 1 teaspoon of marinara sauce to the bottom of each cup, followed by a layer of carnitas, about 1 tablespoon.
Top the carnitas with a dollop of the ricotta cheese mixture (about 1 teaspoon), spreading it slightly to create an even layer.
Sprinkle shredded mozzarella cheese over the ricotta layer, about 1 tablespoon per cup.
Add another wonton wrapper on top of the layers, pressing it down gently into the shape of the cup.
Repeat the layering process: 1 teaspoon marinara, 1 tablespoon carnitas, 1 teaspoon ricotta mixture, and 1 tablespoon mozzarella cheese.
Sprinkle a small pinch of Parmesan cheese over the top layer for added flavor and a golden finish.
Bake the lasagna cupcakes in the preheated oven for 20-25 minutes, or until the tops are bubbly and golden brown.
Remove the muffin tin from the oven and let the cupcakes cool for 5 minutes before carefully removing them from the tin.
Serve warm, garnished with freshly chopped cilantro if desired. Enjoy!
Nutrition Facts
Calories |
242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 373 mg | 16% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 0.9 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 187 mg | 4% | |
*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.
