Best 8 Lasagna Cupcakes Carnita Style Recipes

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Lasagna cupcakes carnita style are a delicious and unique twist on the classic Italian dish. They are made with a combination of lasagna noodles, carnitas, cheese, and sauce, and baked in individual cupcake tins. The result is a fun and portable meal that is perfect for parties, potlucks, or a quick and easy weeknight dinner. With a few simple ingredients and steps, you can create this delectable dish that will tantalize your taste buds and leave you wanting more.

Let's cook with our recipes!

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

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



Lasagna Cupcakes image

These Lasagna Cupcakes are layers of pasta, pasta sauce, and cheese. It's portion controlled lasagna!

Provided by Christy Denney

Categories     Appetizer     Main Course

Time 35m

Number Of Ingredients 8

1/3 pound ground beef
Salt and pepper
24 wonton wrappers
1 3/4 cups Parmesan cheese (grated)
1 3/4 cups mozzarella cheese (shredded)
3/4 cup ricotta cheese
1 cup pasta sauce
Basil for garnish (optional)

Steps:

  • Preheat oven to 375ºF. Spray muffin tin with cooking spray.
  • Brown beef in a skillet and season with salt and pepper. Drain.
  • Cut wonton wrappers into circle shapes, about 2 1/4-inches wide, using a biscuit cutter or the top of a drinking glass. You can cut several at a time. Tip: For a more rustic look, leave wonton wrappers uncut.
  • Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin cup. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. top with a little meat and pasta sauce.
  • Repeat layers (wonton, Parmesan, ricotta, mozzarella, and pasta sauce). Top each cupcake with some of the reserved Parmesan and mozzarella cheeses.
  • Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges, then pop each lasagna cupcake out. Garnish with basil and serve.

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 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 WITH PESTO



Lasagna Cupcakes With Pesto image

Fun Finger Food! No need to boil noodles to make this easy peasy individual wonton lasagna. I just made Recipe #308716 with many changes and wanted to post this recipe as I made it. I used the Texas size cupcake pan. They are 6 large in one pan. Not the twelve. I'll be on the Cooking channel March 20th at 9:00 making these!

Provided by Rita1652

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

36 wonton wrappers
1/2 cup pesto sauce, You don
1/2 cup lean ground beef
1/2 cup diced red bell pepper
1/2 cup diced onion
1 cup diced mushroom
4 cloves roasted garlic, smashed and minced
1 egg
1 tablespoon parsley
1/4-1/2 teaspoon black pepper
4 ounces ricotta cheese
8 ounces mozzarella cheese, shredded and divided
3 ounces shredded asiago-parmesan cheese, mixture divided
3 cherry tomatoes, cut in half
6 fresh basil leaves

Steps:

  • Preheat oven to 350 degrees F.
  • Brown meat in a dry hot pan stirring to break up meat.
  • 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.
  • Add the browned beef to the veggies mixture and toss in the pesto sauce. Set aside.
  • Remove 3 tablespoons of each of the grated cheeses placing in a bowl, mix to combine, set aside.
  • Mix the remaining cheese mixture ingredients together. Set aside.
  • Brush cupcake pans with olive oil or spray with a non stick spray. Garlic oil is yummy!
  • Start to layer the lasagnas, starting with the wonton wrappers, cheese, meat mixture, repeat till all ingredients are used.
  • Pressing each wonton to spread the mixture throughout each layer.
  • Top each cake with the cheese mixture that you set aside.
  • Place on a cookie sheet pan and bake 20 minutes.
  • Remove from oven and let rest for 10 minutes.
  • Garnish with tomato and basil leaf.

Nutrition Facts : Calories 348.5, Fat 14.5, SaturatedFat 7.8, Cholesterol 87.2, Sodium 555.2, Carbohydrate 32.8, Fiber 1.7, Sugar 2, Protein 20.9

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

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 for Perfect Lasagna Cupcakes Carnita Style:

  • Use fresh, high-quality ingredients for the best flavor.
  • Don't overcook the carnitas; they should be tender and juicy.
  • Season the carnitas well with Mexican spices for a flavorful filling.
  • Use a good quality pasta sauce for the cupcakes; it will make a big difference in the overall flavor.
  • Don't overfill the cupcake liners; the cupcakes will rise as they bake.
  • Bake the cupcakes until they are golden brown and cooked through.
  • Serve the cupcakes warm with your favorite toppings, such as sour cream, salsa, or guacamole.

Conclusion:

These lasagna cupcakes carnita style are a delicious and easy-to-make appetizer or main course. They are perfect for a party or potluck, and they are sure to be a hit with everyone who tries them. With their flavorful carnitas filling, cheesy lasagna filling, and crispy wonton wrapper crust, these cupcakes are a unique and delicious twist on a classic Italian dish. So next time you're looking for a fun and easy recipe, give these lasagna cupcakes carnita style a try.

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