Best 9 Cupcake Lasagna Recipes

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Cupcake lasagna is a decadent and delicious dessert that combines the flavors of classic lasagna with the fun and festive shape of cupcakes. This unique treat is sure to be a hit at your next party or gathering. With a variety of recipes available, you can customize your cupcake lasagna to suit your own taste. From traditional lasagna flavors like cheese, sausage, and spinach to creative twists like chocolate, peanut butter, and jelly, there's a recipe out there for everyone.

Check out the recipes below so you can choose the best recipe for yourself!

LASAGNA CUPCAKES



Lasagna Cupcakes image

Provided by Aarti Sequeira

Categories     appetizer

Time 1h35m

Yield 12 cupcakes

Number Of Ingredients 18

2 tablespoons olive oil
4 whole cloves
One 1-inch cinnamon stick
4 cloves garlic, minced
1 medium onion, finely diced (about 1 cup)
Kosher salt
1 pound mild Italian chicken sausage, casing removed
1/4 cup tomato paste
One 28-ounce can crushed tomatoes
1/4 cup chopped fresh basil
Freshly ground pepper
3/4 cup shredded mozzarella, plus more for topping
3/4 cup freshly grated Parmesan, plus more for topping
3/4 cup part-skim ricotta
1/3 cup mango chutney
Kosher salt and freshly ground pepper
1 package wonton wrappers (at least 48)
12 whole small fresh basil leaves

Steps:

  • Preheat the oven to 375 degrees F.
  • For the meat sauce: In a large skillet over medium-high heat, warm the olive oil until it shimmers. Add the whole cloves and cinnamon stick, and remove after a few minutes. Add the garlic and onions, sprinkle with a little salt and saute until softened but not browned.
  • Add the sausage, breaking up the clumps with your spoon. Cook until the sausage is no longer pink, 2 to 3 minutes. Stir in the tomato paste and cook 1 to 2 minutes. Add the crushed tomatoes, basil, as well as some salt and pepper. Stir to combine and simmer uncovered, for about 15 minutes, stirring every now and then. Allow the meat sauce to cool, about 15 minutes, before building lasagna cupcakes. As the meat sauce is cooking, prepare the ricotta filling.
  • For the ricotta filling: Stir together the mozzarella, Parmesan, ricotta and mango chutney. Season with salt and lots of pepper, about a teaspoon, and set aside.
  • To assemble the cupcakes: Pull out your favorite cupcake pan. If your pan is not nonstick, spray the cups with cooking spray. Place a wonton wrapper in each cup. Don't worry if you're using square ones.
  • Drop about 1 teaspoon of meat sauce into the bottom of each cup. Then add 1 teaspoon of ricotta filling. Then cover with another wonton wrapper, rotating it about 90-degrees so that the corners of the first wrapper and the second wrapper aren't right on top of each other. Repeat this until you've built three layers total. Top each with a small basil leaf, then another wonton wrapper. Finish each cupcake with a spoonful of meat sauce, a little shredded mozzarella and pinch of grated Parmesan.
  • Pop them into the oven and bake for 20 minutes. When time's up, resist the temptation to eat them right away or else you'll burn your mouth! Let them rest on the counter for about 10 minutes, and they should slip out of the muffin tin easily. Top with more shredded basil if you like.

LASAGNA CUPCAKES



Lasagna Cupcakes image

I love these. You can make them fancy for your next dinner party or simple for the kids. They are so fun to do and great to make a day or so ahead. You can use any fillings you like. I prefer hamburger meat but you could use anything from spinach to sausage. I haven't had luck in finding round wonton wrappers to I cut the square ones and then line my cupcake pan. When you are done layering you can pipe ricotta on top to make it look like a real cupcake....I don't do that and found it is just as good.

Provided by KTLynn

Categories     Meat

Time 20m

Yield 8 cupcakes

Number Of Ingredients 8

favorite pasta sauce
1 lb hamburger meat
8 wonton wrappers
8 ounces mozzarella cheese, grated
3 ounces parmesan cheese, grated
4 ounces ricotta cheese (half reserved for frosting if desired)
8 cherry tomatoes, for garnish
8 small basil leaves, for garnish

Steps:

  • Preheat oven to 375 degrees F.
  • To start the lasagnas: Cook hamburger meat, season to taste, drain.
  • Reserve 8 tablespoons of Parmesan and 8 tablespoons of mozzarella-this will be the topping. The remaining cheese will be used in the lasagnas (note you can vary the amount of cheese to taste keeping in mind that the parmesan is salty, the mozzarella is sweet as well as salty and helps to hold the lasagnas together, and the ricotta is sweet and creamy).
  • Start assembling the lasagnas. Line each cupcake mold with a round wonton wrapper. Put a little Parmesan, a little mozzarella, and a little ricotta into each mold. Top with a little meat and a spoonful of sauce. Repeat layers of wonton wrappers, cheeses, meat and sauce, creating 6 layers in all, and ending with sauce. Sprinkle each lasagna with reserved Parmesan and mozzarella.
  • Bake until the lasagnas are nicely browned, about 20 minutes. Serve warm garnished with cherry tomatoes and basil leaves.

MUFFIN-TIN LASAGNAS



Muffin-Tin Lasagnas image

This is a super fun way to serve lasagna for make-ahead lunches, potlucks or other fun get-togethers. My daughter took some of these to work and by noon was emailing me for the recipe. -Sally Kilkenny, Granger, Iowa

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 1 dozen.

Number Of Ingredients 7

1 large egg, lightly beaten
1 carton (15 ounces) part-skim ricotta cheese
2 cups shredded Italian cheese blend, divided
1 tablespoon olive oil
24 wonton wrappers
1 jar (24 ounces) garden-style pasta sauce
Minced fresh parsley, optional

Steps:

  • Preheat oven to 375°. In a bowl, mix egg, ricotta cheese and 1-1/4 cups Italian cheese blend., Generously grease 12 muffin cups with oil; line each with a wonton wrapper. Fill each with 1 tablespoon ricotta mixture and 1-1/2 tablespoons pasta sauce. Top each with a second wrapper, rotating corners and pressing down centers. Repeat ricotta and sauce layers. Sprinkle with remaining cheese blend., Bake until cheese is melted, 20-25 minutes. If desired, sprinkle with parsley.

Nutrition Facts : Calories 414 calories, Fat 19g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 970mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 2g fiber), Protein 22g protein.

SPINACH LASAGNA CUPCAKES



Spinach Lasagna Cupcakes image

These are great meatless, individual-serve lasagna cups.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 11

6 lasagna noodles, cooked and drained as directed on box, cut in half
1 1/2 cups tomato pasta sauce
1 box (9 oz) frozen chopped spinach, cooked, drained, squeezed dry
1 container (15 oz) ricotta cheese
1 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 egg
1/2 cup shredded mozzarella cheese (2 oz)
2 tablespoons grated Parmesan cheese
Additional tomato pasta sauce, warmed

Steps:

  • Heat oven to 350°F. Spray 6 jumbo muffin cups with cooking spray
  • Line each muffin cup with 2 lasagna noodle halves, crisscrossing over bottom of cup, coming up sides of cup. Spoon about 1 tablespoon pasta sauce over noodles in each cup.
  • In medium bowl, mix spinach, ricotta cheese, oregano, garlic powder, salt and egg. Place about 1/2 cup spinach mixture over sauce in each muffin cup; top each with about 3 tablespoons pasta sauce, 1 1/2 tablespoons mozzarella cheese and 1 teaspoon Parmesan cheese. Cover with foil.
  • Bake 35 minutes. Uncover; bake about 5 minutes longer or until cheese is melted. Let stand in pan 10 minutes; remove from pan, and serve immediately. If desired, serve with additional pasta sauce.

Nutrition Facts : Calories 340, Carbohydrate 33 g, Cholesterol 75 mg, Fat 1, Fiber 3 g, Protein 17 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 8 g, TransFat 0 g

LASAGNA CUPCAKES



Lasagna Cupcakes image

Individual lasagnas, baked in muffin cups, are prepped in 15 minutes and ready in an hour! They're kid-pleasing, and vegetarian too.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 1h

Yield 12

Number Of Ingredients 7

1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
1 jar (25.5 oz) Muir Glen™ organic pasta sauce (any variety)
1/2 lb frozen Italian sausage-style soy-protein crumbles (2 cups)
36 round pot sticker (gyoza) wrappers
1 cup shredded mozzarella cheese (4 oz)

Steps:

  • Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. In small bowl, mix ricotta cheese, Parmesan cheese and egg. In another small bowl, mix pasta sauce and soy-protein crumbles.
  • Place 1 round wrapper in bottom of each muffin cup; top each with 1 heaping tablespoon pasta sauce mixture and 1 tablespoon cheese mixture. Repeat layers, ending with pasta sauce mixture. Sprinkle each with mozzarella cheese.
  • Spray large sheet of foil with cooking spray; place sprayed side down over pan. Bake 15 minutes. Uncover; bake 15 minutes longer. Let stand about 15 minutes before serving.

Nutrition Facts : Calories 170, Carbohydrate 13 g, Cholesterol 30 mg, Fiber 2 g, Protein 12 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 6 g, TransFat 0 g

LASAGNA CUPCAKES



Lasagna Cupcakes image

Italian cupcakes.

Provided by Kimberley Piper

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 12

Number Of Ingredients 9

cooking spray
⅓ pound ground beef
salt and ground black pepper to taste
24 wonton wrappers
1 ¾ cups grated Parmesan cheese
1 ¾ cups shredded mozzarella cheese
¾ cup ricotta cheese
1 cup pasta sauce (such as Muir Glen®)
¼ cup chopped fresh basil, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Prepare muffin cups with cooking spray.
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; season with salt and pepper. Drain and discard grease from the beef.
  • Cut wonton wrappers into 2 1/4-inch circles with a biscuit cutter. Press one wonton into the bottom of each muffin cup. Sprinkle even amounts of Parmesan cheese, mozzarella cheese, and ricotta cheese into each muffin cup; top each portion with even amounts of ground beef and pasta sauce.
  • Divide 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, half the ricotta cheese, 1/2 the ground beef mixture, and 1/2 cup pasta sauce, between the muffin cups and layer, respectively, atop the wonton wrapper; repeat layering with remaining wonton wrappers, 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, remaining ricotta cheese, remaining ground beef, and remaining pasta sauce. Top the 'cupcakes' with remaining Parmesan cheese and mozzarella cheese.
  • Bake in preheated oven until edges of 'cupcakes' are browned, 18 to 20 minutes; let cook in tins for 5 minutes before running a knife around the edges of the cupcakes to loosen the edges to remove. Garnish with fresh basil to serve.

Nutrition Facts : Calories 199.5 calories, Carbohydrate 13.8 g, Cholesterol 34.9 mg, Fat 9.4 g, Fiber 0.8 g, Protein 14.2 g, SaturatedFat 5.2 g, Sodium 495.3 mg, Sugar 2.2 g

CUPCAKE LASAGNA



Cupcake Lasagna image

Dweezil and Lisa love these Cupcake Lasagnas because you can customize each one - more sauce or more cheese, with or without spinach or even adding ground turkey or meat. They exemplify the Dweezil and Lisa's approach to food - you can make them as healthy or decadent as you prefer, and the individual size is perfect portion control. You can layer them traditionally or tint the ricotta cheese to create frosting with a cherry tomato and basil garnish to continue the deception. They freeze beautifully as well.

Provided by Food Network

Categories     appetizer

Time 1h50m

Yield 8 servings

Number Of Ingredients 22

Tomato Sauce, recipe follows
2 tablespoons extra virgin olive oil
2 to 4 cloves garlic, peeled
Pinch red pepper flakes
1 pound cleaned spinach
1/2 small lemon, juiced
1 package round wonton wrappers
8 ounces mozzarella, grated
3 ounces Parmesan, grated
4 ounces ricotta cheese (half reserved for frosting if desired)
8 cherry tomatoes, for garnish
8 small basil leaves, for garnish
3 tablespoons extra-virgin oil
6 cloves garlic, peeled
Ground black pepper
6 fresh basil leaves
1 cup dry white wine
3/4 teaspoon beef bouillon paste
3/4 teaspoon vegetable bouillon paste
2 (28-ounce) cans crushed tomatoes (recommended: San Marzano)
3 whole carrots, peeled and cut into large pieces
Kosher salt

Steps:

  • Prepare the tomato sauce.
  • Preheat oven to 375 degrees F.
  • To start the lasagnas: Heat the oil in a large skillet over medium-high heat. Add the garlic cloves and red pepper flakes. Cook, stirring frequently, until the garlic is golden, about 5 minutes. Remove and discard the garlic. Add the spinach, a handful at a time, and stir-fry until it wilts, about 3 minutes. Add the lemon juice then transfer the spinach to a colander set over a bowl to drain.
  • Reserve 8 tablespoons of Parmesan and 8 tablespoons of mozzarella¿this will be the topping. The remaining cheese will be used in the lasagnas (note you can vary the amount of cheese to taste keeping in mind that the Parmesan is salty, the mozzarella is sweet as well as salty and helps to hold the lasagnas together, and the ricotta is sweet and creamy).
  • Start assembling the lasagnas. Line each cupcake mold with a round wonton wrapper. Put a little Parmesan, a little mozzarella, and a little ricotta into each mold. Top with a little spinach and a spoonful of sauce. Repeat layers of wonton wrappers, cheeses, spinach and sauce, creating 6 layers in all, and ending with sauce. Sprinkle each lasagna with reserved Parmesan and mozzarella. (The "cupcakes" can alternatively be topped with Pink Ricotta Frosting. (See Cook's Note.)
  • Bake until the lasagnas are nicely browned, about 20 minutes. Serve warm garnished with cherry tomatoes and basil leaves.
  • Heat the oil in a large saucepan over medium-high heat (it should coat the bottom of the pan, add a bit more if your pan is wide). Add the garlic cloves. Season with black pepper and cook, stirring frequently until the garlic is golden, about 5 minutes. Remove and discard the garlic. Lower the heat to medium and add the basil. Cook just until the basil wilts, then add the wine. Stir in the beef and vegetable bouillon pastes, then add the tomatoes and carrots. Simmer the sauce, stirring occasionally, until the carrots are soft and the sauce sweet, about 25 minutes. Discard the carrots. Season the sauce with salt and pepper then refrigerate or freeze until needed.

CHEESY LASAGNA CUPCAKES



Cheesy Lasagna Cupcakes image

Enjoy the taste of Cheesy Lasagna Cupcakes tonight. Baking in muffin pans is as good for savory dishes as it is for sweets! Case in point: these cupcake-cute Cheesy Lasagna Cupcakes.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 12 servings

Number Of Ingredients 9

12 lasagna noodles, uncooked
1-1/2 lb. lean ground chicken
1 small onion, chopped
1 tsp. garlic powder
2 cans (15 oz. each) tomato sauce
1/2 tsp. ground black pepper
1/3 cup KRAFT Grated Parmesan Cheese
2 eggs, beaten
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese, divided

Steps:

  • Cook noodles as directed on package, omitting salt.
  • Meanwhile, cook chicken and onions in large skillet sprayed with cooking spray until chicken is done, stirring frequently; drain. Return chicken mixture to skillet; stir in garlic powder. Mix tomato sauce and pepper until blended. Add 1 cup to chicken mixture along with the Parmesan, eggs and half the mozzarella; mix well.
  • Heat oven to 350ºF. Spoon half of the remaining tomato sauce mixture evenly into 12 muffin pan cups. Drain noodles. Spread 1/3 cup chicken mixture onto each noodle; top with 1 Tbsp. of the remaining mozzarella. Roll up; secure with wooden toothpicks, if desired. Place, spiral sides up, in muffin cups; drizzle with remaining sauce. Cover.
  • Bake 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 5 min. or until melted. Discard toothpicks before serving.

Nutrition Facts : Calories 270, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 22 g

LASAGNA CUPCAKES CARNITA STYLE



Lasagna Cupcakes Carnita Style image

Move over tacos, tamales, tortes, and burritos Carmita's found a new home in lasagna cupcakes! Carnita can be found in Trader Joes already made for hours of no cooking. Carnitas "little meats",

Provided by Rita1652

Categories     One Dish Meal

Time 50m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 22

36 wonton wrappers
1 1/2 cups salsa, divided
1 egg
1 tablespoon chopped fresh cilantro or 1 tablespoon parsley
1/4 teaspoon black pepper
1/2 cup ricotta cheese
2 1/2 cups grated sharp cheddar cheese, divided
2 cups cooked meat (mixture of beef, and or pulled pork)
chipotle hot sauce, to taste
1/2 cup roasted corn
1/4 cup black beans
1 ounce chopped roasted green chilies
1 teaspoon cumin
1 -2 teaspoon dried oregano
1 tablespoon fresh cilantro or 1 tablespoon parsley
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
10 canned jalapeno slices
fresh cilantro
guacamole
salsa
sour cream

Steps:

  • Preheat oven to 350 degrees.
  • Mix all the meat mixture and 1 cup salsa in a pot and simmer for 10 minutes.
  • Mix cheese mixture reserving 1/2 cup grated cheese for topping.
  • Spray a 12 cupcake pan with olive oil.
  • Place 1 wonton wrapper into each cupcake holder.
  • Divide the meat mixture and cheese mixture into three for equal layering.
  • Place 1/3 of the meat mixture topping with the 1/3 of the cheese mixture.
  • Top with the second layer of wonton wrappers pressing down to spread the filling below.
  • Place second layer of meat the second layer of cheese on wonton wrapper.
  • Proceed with third layering.
  • Then top with the reserved 1/2 cup of salsa.
  • Sprinkle the reserved cheese over the salsa.
  • Top each cupcake with a jalapeno slice.
  • Bake 20 minutes.
  • Garnish with fresh cilantro and serve along side salsa, sour cream and or avocados.

Nutrition Facts : Calories 209.5, Fat 10.1, SaturatedFat 6, Cholesterol 47.6, Sodium 492.8, Carbohydrate 19, Fiber 1.5, Sugar 1.4, Protein 11

Tips:

  • Make sure to use fresh ingredients for the best flavor.
  • Don't overcook the lasagna noodles, or they will become mushy.
  • Use a variety of cheeses to create a rich and flavorful lasagna.
  • Don't be afraid to experiment with different ingredients and flavors.
  • Let the lasagna cool for at least 15 minutes before serving, so it has time to set.

Conclusion:

Cupcake lasagna is a fun and delicious way to enjoy a classic Italian dish. It's perfect for parties and potlucks, and it's sure to be a hit with everyone who tries it. With so many different recipes to choose from, you're sure to find one that you love. So what are you waiting for? Give cupcake lasagna a try today!

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