Lasagna Cupcakes, Lasagna, Cupcakes, Spicy cupcake ideas, Cupcake ideas, Cupcake by Pasta, Lasagna Cupcakes recipe
Lasagna Cupcakes


1/3 pound ground beef

Salt and pepper

24 wonton wrappers

1 3/4 cups cheese, grated

1 3/4 cups mozzarella cheese, shredded

3/4 cup ricotta cheese

1 cup pasta sauce

Basil for garnish (optional)


  • Preheat oven to 375ºF. Spray muffin tin with cooking spray.
  • Brown beef and season with salt and pepper. Drain.
  • Cut wonton wrappers into circle shapes (about 2 1/4- inches) using a biscuit cutter or the top of a drinking glass.
  • Reserve 3/4 cup 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. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. Top with a little meat and pasta sauce.
  • Repeat layers again (i.e. wonton, Parmesan, ricotta, mozzarella and pasta sauce). Top with 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, and then pop each lasagna out.
  • Garnish with basil and serve.