Best 14 Lasagna Cupcakes Recipes

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Calling all lasagna enthusiasts, pasta fanatics, and anyone looking for a fun and creative twist on a classic dish! Get ready to embark on a delicious journey as we explore the world of lasagna cupcakes. In this comprehensive guide, we will take you through every step of creating these bite-sized culinary masterpieces, from selecting the perfect ingredients to mastering the art of layering and baking. Whether you're a seasoned cook or a culinary novice, we've got you covered. So, prepare your taste buds and get ready to discover the secrets of making mouthwatering lasagna cupcakes that will impress your family and friends.

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

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

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 WITH SAUSAGE AND MANGO CHUTNEY



Lasagna Cupcakes with Sausage and Mango Chutney image

Provided by Aarti Sequeira

Time 50m

Yield 12 cupcakes

Number Of Ingredients 16

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

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 cinnamon stick and whole cloves. Add the onion, sprinkle with a little salt and saute until softened but not browned. Add the garlic and saute until fragrant, about 1 minute longer.
  • 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, 1/4 cup chopped 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 ricotta, 3/4 cup Parmesan, 3/4 cup mozzarella and mango chutney. Season with 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 tablespoon 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 3 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.

LASAGNA SLIDERS/CUPCAKES



Lasagna Sliders/Cupcakes image

These went flying off the plate as soon as I set them down. They are a perfect hand sized delicious appetizer or main course.

Provided by FullyClothedChef

Categories     Pork

Time 33m

Yield 20 sliders/cupcakes

Number Of Ingredients 8

1 lb ground beef (or Italian sausage)
1 medium onion (diced)
1 garlic clove (minced)
1 1/2 cups favorite pasta sauce (I prefer Mushroom Prego)
1 1/4 cups ricotta cheese
1 egg
2 (8 ounce) cans refrigerated buttermilk biscuits (Makes 20)
2 cups mozzarella cheese (grated)

Steps:

  • Brown ground beef in a pan along with onions and garlic until meat is crumbly, there's no more pink, and onions are soft.
  • Add red sauce to pan.
  • In a separate bowl, mix ricotta cheese and an egg thoroughly.
  • Pre-heat oven to 350.
  • Separate biscuits from each other.
  • In a cupcake pan (I use a silicon pan, so I don't need to grease it, but if not using silicon, I suggest Pam) place a raw biscuit in each cupcake hole.
  • With fingers, press biscuit into and partially along the sides of each hole, creating a "crust" effect.
  • Spoon some meat mixture into each cupcake hole, on top of the biscuit.
  • Spoon some ricotta on top of the meat, and spread evenly across the top.
  • Sprinkle mozzarella cheese on top of each cupcake hole.
  • Place in oven for 18-20 min, keeping a close eye on the cheese, making sure it doesn't burn.
  • Remove from oven, and let cool for 3-5 minute
  • With a knife, gingerly pry each lasagna slider from its cupcake hole, and place on plate.
  • Serve sooner than later :)
  • And Enjoy!

LASAGNA CUPCAKES WITH NOODLES



LASAGNA CUPCAKES WITH NOODLES image

Categories     Beef     Tomato

Yield 10 people

Number Of Ingredients 14

Use Silicone Wrappers
1 pound lasagna noodles (typically this is one box)
1 tablespoon olive oil
1 1/2 pounds ground round (Mom insists that ground round has just the right amount of fat for lasagna - not too much and not too little)
Ground Pepper
Salt
garlic powder, to taste
onion powder, to taste
dried basil, to taste
oregano, to taste
2 pounds Ragu Robusto 7-herb tomato sauce (Mom will hear nothing of any other brand)
8 ounces part-skim ricotta or cottage cheese (we use this in our lasagna)
1 pound shredded mozzarella cheese
1/4 cup Parmesan cheese

Steps:

  • have all of your lasagna ingredients ready (at the point where you would layer them in your lasagna pan). shove a lasagna noodle (or a part of one) into a cupcake liner, letting it run up the sides It's a big mess and that's fine. Next, pour some meat sauce on top. Cover that with one layer of lasagna innards (typically ricotta and mozzarella). Top with a square of noodle (again, it's totally imperfect), more meat sauce, and some Parmesan cheese. Bake the same way as you would method one: Put the filled liners into a baking dish (you can use the same type of dish you would use to bake lasagna). Cover with foil and bake at 375 F for 30 minutes. Remove the foil and bake for another five minutes until the tops are bubbly. Serve warm, refrigerate, or freeze and store for a time when you need a quick snack. Read more at http://www.cupcakeproject.com/2012/02/lasagna-cupcakes-two-ways.html#J7Fj0sMURESVjqQd.99

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

LASAGNA CUPCAKES WIH SEAFOOD



Lasagna Cupcakes Wih Seafood image

Fun and Yummy! Seafood in a creamy sauce put together into cupcakes using wonton wrappers for ease of no boiling.

Provided by Rita1652

Categories     One Dish Meal

Time 1h20m

Yield 12 jumbo cupcakes, 12 serving(s)

Number Of Ingredients 15

72 wonton wrappers
1 lb seafood (mix of shrimp, scallops, cod, salmon your choice)
3 cups milk
4 tablespoons butter
4 tablespoons flour
1 -2 teaspoon Old Bay Seasoning
1/2 teaspoon garlic powder
1 egg
1 tablespoon parsley
1/4 teaspoon black pepper
1/2 teaspoon Old Bay Seasoning
2 cups ricotta cheese
2 1/2 cups grated mozzarella cheese, divided
paprika
lemon, cut into small wedges

Steps:

  • Warm milk in a sauce pan. Add seafood and simmer till just shrimp turns pink. Remove seafood and set aside. Remove shells form shrimp and add back to milk simmer 5 minutes. Strain discard shells.
  • In a saucepan melt butter over medium heat whisk in flour when combined whisk in milk and cook and whisk for 5 minutes. Season with old bay, garlic powder and pepper.
  • Break or cut cooked seafood into pieces and add to cream. Set aside.
  • Mix cheese ingredients together. Setting aside 1/2 cup cheese for topping.
  • Place wonton wrappers in bottom of pan. Layer with cheese and the seafood, Pressing down the next layer and repeat layering till all is used. Ending with seafood.
  • Top with reserved cheese.
  • Sprinkle with paprika.
  • Bake 20 minutes on a cookie sheet pan. Let rest 10 minutes. Serve with a garnish of fresh lemon wedge.

Nutrition Facts : Calories 370.1, Fat 17.8, SaturatedFat 10.6, Cholesterol 77.9, Sodium 525.2, Carbohydrate 34.5, Fiber 1, Sugar 0.4, Protein 17.4

LASAGNA CUPCAKES



LASAGNA CUPCAKES image

Categories     Pork     Bake     Kid-Friendly     Dinner     Casserole/Gratin

Number Of Ingredients 6

Mozzarella
Ricotta
Parmesan cheese
marinara sauce
meat (if you so desire)
wonton/gyoza wrappers.

Steps:

  • Spray or wipe the cupcake tin with olive oil for prevent sticking and add a little flavor. Put the wrapper in the tin and form it into a cup shape. Then a small dollop of pasta sauce. Ricotta cheese is next to add the traditional lasagna taste and texture. I then add a little Parmesan to bring out the flavor. One daughter doesn't like meat, so her's are cheese only. The other daughter gets a sprinkling of browned Italian sausage. Once you filled in the first layer, gently press another wrapper in, forming another cup. A bit of Mozzarella cheese on top of it all. I put a sprinkle of Parmesan on as well, as the saltiness brings out the flavor in the Mozzarella and I love Parmesan cheese. I baked them for 20 minutes at 375° F and then come out perfectly browned.

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

LASAGNA CUPCAKES WITH PESTO SAUCE



Lasagna Cupcakes with Pesto Sauce image

I got this from food.com. This isn't a weight watcher recipe. However, I always like putting the weight watcher points for me,regardless of how high they are. Weight Watcher Points: 35 (6 each)

Provided by Krystal McDow

Categories     Meat Appetizers

Time 45m

Number Of Ingredients 17

36 wonton wrappers
1/2 c pesto sauce
BEEF MIXTURE
1/2 c lean ground beef
1/2 c diced red bell pepper
1/2 c diced onion
1 c diced mushrooms
4 clove garlic, smashed and minced
CHEESE MIXTURE
1 egg
1 Tbsp parsley
1/4-1/2 tsp black pepper
4 oz ricotta cheese
8 oz mozzarella cheese, shredded and divided
3 oz shredded asiago-parmesan cheese, mixture divided
3 cherry tomatoes, cut in half
6 fresh basil leaves

Steps:

  • 1. Preheat oven to 350 degrees F.
  • 2. Brown meat in a dry hot pan stirring to break up meat.
  • 3. Meanwhile add oil to a pan just to barely cover bottom. Add the peppers, mushrooms, onions, and garlic saute about 5 minutes just until onions are translucent.
  • 4. Add the browned beef to the veggies mixture and toss in the pesto sauce. Set aside.
  • 5. Remove 3 tablespoons of each of the grated cheeses placing in a bowl, mix to combine, set aside.
  • 6. Mix the remaining cheese mixture ingredients together. Set aside.
  • 7. Brush cupcake pans with olive oil or spray with a non stick spray. Garlic oil is yummy!
  • 8. Start to layer the lasagnas, starting with the wonton wrappers, cheese, meat mixture, repeat till all ingredients are used.
  • 9. Top each cake with the cheese mixture that you set aside.
  • 10. Remove from oven and let rest for 10 minutes.
  • 11. Garnish with tomato and basil leaf.

LASAGNA CUPCAKES



Lasagna Cupcakes image

I pinched this recipe from a blog on the internet early this morning. I happened to have all of the ingredients on hand and made them up. Quite easy and quickly done, I must say. Baked them and within 10 minutes they were gone!!! Guess I need to make them again! :)

Provided by Ann Ausich

Categories     Meat Appetizers

Time 40m

Number Of Ingredients 9

24 round won ton wrappers
1/3 lb ground beef
1/2 medium onion, finely diced
1 clove garlic, minced
1 3/4 c grated parmesan cheese (i used fresh)
1 3/4 c mozzarella cheese (i used fresh)
3/4 c ricotta cheese
1 c muir glen pasta sauce
fresh basil for garnish

Steps:

  • 1. Preheat oven to 375degrees. Spray muffin tins with cooking spray
  • 2. Brown the ground beef and season with salt and pepper to your taste. Add 1/2 finely diced onion and a minced clove of garlic
  • 3. Press won ton wrappers into muffin tins. If you cannot find round ones, use the square ones and just trim the corners to make them "roundish."
  • 4. Reserve 3/4 cup of the Parmesan and 3/4 cup of the mozzarella cheeses to finish the tops of your lasagna cakes. Start layering your cupcakes. Sprinkle a little parm on the top of the wrappers in the muffin tins; then a layer of ricotta cheese and then a layer of the mozzarella. Layer in a little of the meat mixture and top with a little of the pasta sauce. Repeat the layers once again.
  • 5. Finally top with the reserved Parmesan and Mozzarella cheeses.
  • 6. Bake for 18-20 minutes or until the edges are brown. Removed from oven and let cool for 5 minutes. To remove, run a knife around the edges to loosed and then pop out the lasagna cups. Fun & Fabulous

CHOCOLATE LASAGNA CUPCAKES RECIPE - (4.1/5)



Chocolate Lasagna Cupcakes Recipe - (4.1/5) image

Provided by Tricia33

Number Of Ingredients 7

1 package Oreo Cookies, about 36 cookies
6 tablespoons butter, melted
1 to 8 ounce package cream cheese, softened
1/4 cup granulated sugar
1 to 12 ounce tub Cool Whip, divided
1 to 3.9 ounce package Chocolate Instant Pudding made accordingly
1 cup mini chocolate chips

Steps:

  • Crush 36 Oreos either in a food processor or in a ziplock bag and crushing them with a rolling pin. Prepare cupcake tins with paper liners. This recipe will make 24 cupcakes. Prepare the pudding according to package directions and set aside. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons of melted butter and use a fork to incorporate the butter into the cookie crumbs. Place a tablespoon of Oreo mixture in each cupcake liner. Firmly press the crumbs into the bottom of each cup. Mix an 8 ounce package of cream cheese with a mixer until it is light and fluffy. Add in 2 tablespoons of milk, 1/4 cup granulated sugar, and mix well. Stir in 1 cup full of Cool Whip Place a tablespoon of mixture on top of the Oreo layer. Use a spoon to spread the mixture evenly. Optional - skip the cream cheese layer and use ice cream instead! If you choose to use ice cream, allow it to soften a bit before scooping a heaping tablespoon in place of the cream cheese mixture. Scoop 1 tablespoon of pudding on top of the cream cheese or ice cream layer. You will have just enough pudding if you use 1 tablespoon for each cupcake. Use a spoon to spread the pudding evenly. Place 1 tablespoon Cool Whip on top of each cupcake and use a spoon to spread it out. Sprinkle mini chocolate chips on top. Place cupcakes in the freezer for at least an hour before serving. If you are making them with ice cream in place of the cream cheese layer, allow them to firm up in the freezer for 3-4 hours.

Tips:

  • To make a smooth and creamy béchamel sauce, use equal parts butter and flour. Whisk the butter and flour together in a saucepan over medium heat until the mixture is smooth and bubbly. Then, slowly whisk in the milk, a little at a time, until the sauce has reached the desired consistency.
  • To prevent the lasagna cupcakes from drying out, cover them with foil before baking. This will help to create a moist and tender cupcake.
  • If you don't have any cupcake liners, you can use muffin tins instead. Just grease the tins with cooking spray before filling them with the lasagna mixture.
  • Lasagna cupcakes can be made ahead of time and refrigerated or frozen. To reheat, simply thaw the cupcakes overnight in the refrigerator or at room temperature for a few hours. Then, bake the cupcakes at 350 degrees Fahrenheit for 15-20 minutes, or until they are heated through.

Conclusion:

Lasagna cupcakes are a delicious and unique way to enjoy this classic Italian dish. They are perfect for parties, potlucks, or a quick and easy weeknight meal. With a few simple tips, you can make lasagna cupcakes that are sure to impress your family and friends.

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