Quick, cheesy, and irresistibly fun — these lasagna cupcakes are the perfect party appetizer or weeknight dinner win!
📋 Recipe Card
👥 Servings: 12 lasagna cups
⏱️ Prep Time: 20 minutes
🔥 Cook Time: 20 minutes
⏳ Total Time: 40 minutes
🥗 Dietary Tags: Kid-friendly, Party Food, Freezer-Friendly
🛒 Ingredients (No Measurements Style)
- Ground beef or Italian sausage
- Wonton wrappers
- Marinara or pasta sauce
- Ricotta cheese (or cottage cheese)
- Shredded mozzarella cheese
- Grated parmesan cheese
- Italian seasoning
- Olive oil (for sautéing)
- Salt & pepper to taste
- Optional garnish: fresh basil or parsley
🧑🍳 Instructions
- Preheat oven to 375°F (190°C). Lightly grease a muffin tin.
- Cook meat in a skillet over medium heat with olive oil. Season with salt, pepper, and Italian seasoning. Drain any excess fat.
-
Assemble the layers:
- Press a wonton wrapper into each muffin cup.
- Add a spoonful of meat mixture, a little marinara, a dollop of ricotta, and a sprinkle of mozzarella.
- Add another wonton wrapper on top and repeat layers: meat, sauce, ricotta, mozzarella.
- Finish with parmesan on top.
- Bake for 18–20 minutes or until the edges are crispy and the cheese is bubbling and golden.
- Cool for 5 minutes, then gently remove from the tin. Garnish and serve.
🔍 Notes & Tips
- These naturally use fewer carbs than traditional lasagna.
- Use wonton wrappers straight from the fridge – they’re easiest to work with cold.
- Great for meal prep or freezing (see storage section below).
Why You’ll Love These Mini Lasagna Cups
Lasagna cupcakes combine the comfort of traditional lasagna with the fun and convenience of finger food. They’re perfect for potlucks, weeknight dinners, or feeding picky eaters. Bonus: no need to boil noodles or deal with messy slicing!
🍳 Step-by-Step Guide with Tips
1. Cook the Meat
Sauté ground beef or sausage until browned. Drain any fat. Season with salt, pepper, and Italian herbs.
Tip: Add a dash of garlic powder or red pepper flakes for extra flavor.
2. Prepare Your Station
Lay out wonton wrappers, ricotta, sauce, and cheese bowls. Grease the muffin pan.
3. Assemble the Layers
Each cup gets:
- 1 wonton wrapper
- Layer of meat
- Spoon of sauce
- Dollop of ricotta
- Sprinkle of mozzarella
Repeat with a second wrapper and the same layers. Top with parmesan.
Tip: Press wrappers firmly so they form a cup shape. Don’t overfill or they may spill during baking.
4. Bake and Cool
Bake at 375°F for 18–20 minutes. Let cool before removing.
Tip: Use a butter knife to loosen the edges when removing from the muffin tin.
🧂 Ingredient Details & Swaps
Ingredient Highlights
- Wonton Wrappers: A genius shortcut instead of lasagna noodles.
- Ricotta Cheese: Adds creamy texture, but you can use cottage cheese too.
- Marinara Sauce: Store-bought or homemade — go for one with minimal sugar.
- Mozzarella & Parmesan: Essential for that gooey top layer.
Substitutions
- Meat-Free: Use lentils or chopped mushrooms instead of beef.
- Dairy-Free: Use plant-based cheeses and ricotta alternatives.
- Gluten-Free: Look for GF wonton wrappers or use thin slices of zucchini.
Equipment Notes
- No muffin pan? Try a mini loaf pan or small ramekins. Baking time may vary slightly.
- No ricotta? Use cream cheese in a pinch for a richer taste.
🔁 Recipe Variations & Serving Ideas
Flavor Twists
- Add chopped spinach or kale between layers for a veggie boost.
- Sprinkle red pepper flakes or drizzle with pesto for extra flavor.
- Use Alfredo sauce instead of marinara for a creamy version.
Serving Suggestions
- Pair with a side salad or roasted veggies.
- Serve as appetizers with toothpicks for parties.
- Add a side of garlic bread for a more filling meal.
Serving Tip: Garnish with chopped parsley or basil for color and flavor.
🧊 Storage & Make-Ahead Guide
Storing
- Refrigerate in an airtight container for up to 4 days.
- Freeze individual portions in freezer bags for up to 2 months.
Reheating
- Oven: 350°F for 10–12 minutes.
- Microwave: 1–2 minutes on medium power.
Tip: Cover with a damp paper towel to keep them moist in the microwave.
Make-Ahead Tips
- Assemble the cupcakes a day ahead and refrigerate unbaked.
- Freeze after baking and reheat for quick meals.
Shelf Life Note: Cheese may brown more on reheating, but still delicious!
🧮 Nutrition Information (Per Cup)
- Calories: ~200 kcal
- Protein: 10g
- Carbs: 15g
- Fat: 10g
- Fiber: 1g
- Allergens: Contains gluten, dairy (see substitutions for alternatives)
❓ FAQ Section
Q: Can I use lasagna noodles instead of wonton wrappers?
A: Wonton wrappers work best here. Noodles would be too large and thick for cupcake pans.
Q: Do they freeze well?
A: Yes! Let them cool completely, then wrap individually before freezing.
Q: Can I make these vegetarian?
A: Absolutely. Use sautéed mushrooms, lentils, or plant-based crumbles.
Q: My cheese browned too much – what happened?
A: Oven temps vary — try covering loosely with foil for the last few minutes next time.
❤️ Behind the Recipe
This recipe was born out of a need for something comforting, quick, and kid-friendly on a weeknight. I had some wonton wrappers and leftover sauce — and voilà, the lasagna cupcakes were born. They’ve since become a party favorite and meal-prep staple in our house!
I love how versatile they are — you can tweak the ingredients endlessly based on what’s in your fridge, and they always come out crowd-pleasing.
💬 Let’s Chat!
Have you tried these? Did you add your own twist?
👉 Drop your version in the comments or tag me on social @YourHandle!
⭐️ Don’t forget to rate the recipe if you loved it — your feedback keeps the kitchen magic going.
