Best 11 Lasagna Cupcakes With Noodles Recipes

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Lasagna cupcakes with noodles are a unique and delicious twist on the classic lasagna dish. They are perfect for parties, potlucks, or even a quick and easy weeknight meal. Lasagna cupcakes are made with all of the same ingredients as traditional lasagna, including noodles, cheese, sauce, and meat. However, they are baked in individual cupcake tins, which gives them a fun and festive look. The noodles are cooked al dente and then layered with cheese, sauce, and meat. The cupcakes are then baked until the cheese is melted and bubbly and the noodles are tender. Lasagna cupcakes can be served with a variety of dipping sauces, such as marinara sauce, Alfredo sauce, or pesto. They are also a great way to use up leftover lasagna noodles.

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

LASAGNA CUPCAKES



Lasagna Cupcakes image

These Lasagna Cupcakes are mini, bite-sized versions of your favorite Italian dish. All the amazing flavors of lasagna packed into cupcake form!

Provided by Kevin and Amanda

Categories     Dinner

Time 25m

Number Of Ingredients 8

1 pound lean ground beef
1 pound sausage
1 cup spaghetti sauce
1 1/2 cups part skim ricotta cheese
1/4 teaspoon kosher salt
1/4 teaspoon pepper
24 wonton wrappers
1 1/2 cups shredded cheese

Steps:

  • Preheat oven to 375 degrees. Brown sausage and hamburger in a large skillet over medium high heat and drain. Divide into 4 portions and reserve three for another night. Add spaghetti sauce to remaining meat mixture and stir to combine.
  • In a large bowl, combine the ricotta the salt and pepper and stir to combine.
  • Coat a 12 cup muffin tin with cooking spray, and arrange a wonton wrapper in each cup. Take half the ricotta mixture and divide it among the 12 cups. Top with half of the meat sauce, and sprinkle with shredded cheese. Place another wonton wrapper over the cheese, and repeat the layers by adding the remaining ricotta cheese, meat sauce, and top with shredded cheese.
  • Bake at 375 degrees for 10 to 15 minutes until the cheese is melted and the wonton wrappers are golden. Cool in the muffin tin for 5-10 minutes before serving.

Nutrition Facts : Calories 1037 calories, Sugar 4.8 g, Sodium 2728.6 mg, Fat 70.2 g, SaturatedFat 32.4 g, TransFat 1.7 g, Carbohydrate 20.2 g, Fiber 1.8 g, Protein 78.9 g, Cholesterol 279.4 mg

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 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

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

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.

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

ITALIAN LASAGNA 'CUPCAKES'



Italian Lasagna 'Cupcakes' image

Expand your recipe repertoire with these Italian Lasagna 'Cupcakes'. These Italian Lasagna 'Cupcakes' are perfectly portioned in a 12-cup muffin pan.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 12 servings

Number Of Ingredients 9

12 whole wheat lasagna noodles, uncooked
1-1/2 lb. ground turkey breast
4 cloves garlic, minced
2 cans (15 oz. each) Italian-style tomato sauce
1 Tbsp. chopped fresh basil
2 tsp. dried Italian seasoning
1/3 cup KRAFT Grated Parmesan Cheese
2 eggs, beaten
1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided

Steps:

  • Cook noodles as directed on package, omitting salt.
  • Meanwhile, cook turkey and garlic in large skillet sprayed with cooking spray until turkey is done, stirring frequently; drain. Return turkey mixture to skillet. Mix tomato sauce, basil and Italian seasoning. Add 1 cup to turkey mixture along with the Parmesan, eggs and 1/2 cup shredded cheese; 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 turkey 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 shredded cheese; bake, uncovered, 5 min. or until melted. Discard toothpicks before serving.

Nutrition Facts : Calories 200, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 780 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 3 g, Protein 19 g

LASAGNA CUPCAKE WITH ROASTED VEGGIES



Lasagna Cupcake With Roasted Veggies image

I made this and two other types of cupcakes for the film crew that spent the day at my home (9 hours) to create 2 minutes of show time. It was fun, scary and wonderful! Check me out here http://www.youtube.com/watch?v=hOR-QkxRD_E Yummy roasted veggies with lots of garlic. No need to boil noodles. Wonton wrappers makes this a quick put together meal. The kids would love to help make it. You can make this in a 12 cupcake pan or the Texas Jumbo 6 cupcake pan. Use 3 wontons per 12 cupcakes and 6 wontons per the Jumbo 6 cupcakes. Great to make ahead freeze and enjoy one as wanted. Pack and heat for a lunch at work.

Provided by Rita1652

Categories     One Dish Meal

Time 1h20m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 17

30 wonton wrappers
1 small eggplant, peeled and diced
1 small zucchini, diced
1 onion, diced
1 red bell pepper, diced
3 large button mushrooms, diced
6 garlic cloves, sliced
1 tablespoon dried herbs (choice parsley, rosemary, oregano)
salt and pepper
1 cup homemade tomato sauce or 1 cup spaghetti sauce
1 egg
1 tablespoon chopped fresh cilantro or 1 tablespoon parsley
1/4 teaspoon black pepper
2 cups ricotta cheese
3 tablespoons grated parmesan cheese, divided
2 1/2 cups grated mozzarella cheese, divided
6 -12 basil leaves

Steps:

  • Preheat oven to 450 degree.
  • Spray cupcake pan with olive oil.
  • Place vegetables on cookie sheet drizzle with oil and season with salt pepper and herbs to taste. Roast for 20 minutes toss and continue to roast for 20 more minutes. You should have 3 cups of yummy roasted veggies.
  • Lower heat to 350 degrees.
  • Mix sauce into the veggies.
  • Mix cheese mixture reserving 1/2 cup mozzarella cheese and 1 tablespoon Parmesan. Mix the reserved cheese together and set aside for topping.
  • Place wonton wrappers in bottom of pan. Layer with cheese and the veggies, Pressing down the next layer and repeat layering till all is used. Ending with veggies. Top with reserved cheese.
  • Bake 20 minutes on a cookie sheet pan. Let rest 10 minutes. Serve with a garnish of fresh basil leaves.
  • While it bakes check me out here.
  • http://www.youtube.com/watch?v=hOR-QkxRD_E.

Nutrition Facts : Calories 239.1, Fat 11.8, SaturatedFat 6.9, Cholesterol 57.7, Sodium 430.3, Carbohydrate 19.6, Fiber 2.8, Sugar 3.5, Protein 14.1

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

Tips:

  • For perfect lasagna cupcakes, use a muffin tin with nonstick coating or line it with cupcake liners.
  • To prevent the noodles from sticking together, cook them al dente and rinse them under cold water before assembling the cupcakes.
  • If you don't have a piping bag, you can use a ziplock bag with the corner snipped off to pipe the ricotta cheese mixture.
  • To make sure the cupcakes are cooked through, insert a toothpick into the center. If it comes out clean, they're done.
  • Let the cupcakes cool for a few minutes before serving to allow the flavors to meld.

Conclusion:

Lasagna cupcakes are a fun and easy way to enjoy your favorite Italian dish. They're perfect for parties, potlucks, or a quick and easy weeknight meal. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying dish that the whole family will love. So next time you're craving lasagna, try making these lasagna cupcakes instead. You won't be disappointed!

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