Lasagna Cupcakes with Pesto
Transform your favorite Italian comfort food into a bite-sized masterpiece with these Lasagna Cupcakes with Pesto! Perfectly layered with delicate wonton wrappers, creamy ricotta, rich pesto, tangy marinara, and a trio of melted cheeses, these savory mini lasagnas deliver all the classic flavors with a fresh, modern twist. Quick and easy to assemble, they bake to golden, crispy perfection in just 20 minutes, making them an ideal appetizer, snack, or party favorite. Garnished with fresh basil, these handheld delights are as elegant as they are delicious. Elevate your mealtime with this unique take on lasagna—compact, flavorful, and irresistibly charming!
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Recipe Information
Ingredients
- 24 pieces Wonton wrappers
- 1 cup Ricotta cheese
- 1 cup Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Pesto sauce
- 1 cup Marinara sauce
- 1 tablespoon Olive oil
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 6 leaves Fresh basil leaves (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with olive oil or cooking spray.
In a medium-sized mixing bowl, combine ricotta cheese, garlic powder, salt, and black pepper. Stir until blended.
Place a wonton wrapper at the bottom of each muffin cup, gently pressing it into the shape of the cup.
Add 1 teaspoon of pesto sauce on top of each wonton wrapper, spreading it evenly.
Follow with a small spoonful of the ricotta mixture, approximately 1 teaspoon per cup.
Sprinkle a layer of shredded mozzarella and a small pinch of grated Parmesan over the ricotta.
Repeat the layering process with a second wonton wrapper, pressing it gently on top of the first layer.
Add a layer of marinara sauce, then ricotta mixture, mozzarella, and Parmesan as before.
Finish each cupcake with a final sprinkle of mozzarella and Parmesan cheese for a golden, bubbly topping.
Bake the cupcakes in the preheated oven for 18-20 minutes, or until the edges of the wonton wrappers are golden and crispy, and the cheese is bubbling.
Remove the lasagna cupcakes from the oven and let them cool in the pan for 5 minutes before carefully removing them with a small spatula or butter knife.
Garnish with fresh basil leaves, if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
2251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.6 g | 201% | |
| Saturated Fat | 54.6 g | 273% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 299 mg | 100% | |
| Sodium | 4525 mg | 197% | |
| Total Carbohydrate | 125.0 g | 45% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 9.8 g | ||
| Protein | 99.2 g | 198% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 2626 mg | 202% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 853 mg | 18% | |
*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.
