Lasagna Sliders Cupcakes
Transform your favorite Italian comfort food into a handheld delight with these irresistibly cheesy Lasagna Sliders Cupcakes! Perfectly portioned for snacking, these mini muffin-tin lasagnas layer savory marinara-infused ground beef or Italian sausage, creamy ricotta-Parmesan filling, gooey mozzarella, and crispy wonton wrappers for a bite-sized take on the classic dish. With just 20 minutes of prep time, these crowd-pleasers are easy to assemble and bake to golden perfection in under 30 minutes. Ideal for parties, potlucks, or family dinners, these lasagna "cupcakes" are the ultimate combination of convenience and indulgence. Garnish with fresh parsley for a pop of color and serve warm for a dish that’s as fun to eat as it is delicious.
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Recipe Information
Ingredients
- 0.5 pound Ground beef or Italian sausage
- 0.5 cup Yellow onion (finely diced)
- 2 pieces Garlic cloves (minced)
- 1.25 cups Marinara sauce
- 0.75 cup Ricotta cheese
- 0.5 cup Grated Parmesan cheese
- 1 cup Shredded mozzarella cheese
- 2 tablespoons Fresh parsley (chopped)
- 24 pieces Wonton wrappers
- 1 tablespoon Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a standard 12-cup muffin tin with non-stick spray or olive oil.
In a medium skillet over medium heat, heat olive oil and add the diced onions. Sauté until translucent, about 3-4 minutes.
Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
Add the ground beef or Italian sausage to the skillet. Cook, breaking it into small crumbles, until no longer pink, about 5-7 minutes. Drain any excess grease.
Stir the marinara sauce into the cooked meat mixture. Season with salt and black pepper. Simmer for 2-3 minutes, then remove from heat.
In a small bowl, mix the ricotta cheese, grated Parmesan cheese, and chopped parsley until well combined.
Place one wonton wrapper into the bottom of each muffin tin cup, pressing it down gently into the sides to create a base layer.
Add a spoonful of the meat sauce to each cup, spreading it evenly.
Top the meat sauce layer with a small dollop (about 1 teaspoon) of the ricotta cheese mixture and a sprinkle of shredded mozzarella.
Add another wonton wrapper on top of the first layer, pressing it down gently to secure it. Repeat with a second layer of meat sauce, ricotta mixture, and shredded mozzarella.
Once all cups are layered, add a final sprinkle of mozzarella cheese to the top of each cupcake.
Bake in the preheated oven for 18-22 minutes, or until the wonton edges are crispy and the cheese is bubbly and golden.
Remove the muffin tin from the oven and allow the lasagna cupcakes to cool for 5 minutes. Carefully remove them with a fork or small spatula.
Serve warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.8 g | 148% | |
| Saturated Fat | 53.6 g | 268% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 4084 mg | 178% | |
| Total Carbohydrate | 124.2 g | 45% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 11.2 g | ||
| Protein | 125.2 g | 250% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2180 mg | 168% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1181 mg | 25% | |
*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.
