Lasagna Cupcakes

Those of you who have been reading this blog lately know that I have developed an alarmingly close relationship with my muffin pan. I blame the French Toast muffins that I made a while back. They turned on a little lightbulb over my head, one that has led me down a road filled with cupcakes of all shapes and sizes. Ice Cream Cupcakes. Macaroni and Cheese Cupcakes. And now what may be my favorites, which are these Lasagna Cupcakes. Yep, that’s a bonafide little lasagna up there, complete with layers of pasta, rich meat sauce and three kinds of cheese. Isn’t he handsome?

So here’s how this works. Instead of using lasagna noodles, you use wonton wrappers. Wonton wrappers are basically super-thin pieces of delicious fresh pasta, and they are perfect for this little exercise. The only thing you have to do is cut the little wonton squares into a round shape that will fit into your muffin tin. This is really easy to do with either a round biscuit cutter, or by putting a juice glass down on a stack of a few wrappers and tracing a sharp knife around the outside of the glass. don’t worry if the first wrapper into the muffin well comes up a little around the edges — that’s actually a good thing, as it will help to hold in your sauce. Once you do that, it is smooth sailing. You layer in the wrappers, your favorite sauce and the cheese until you have three nice layers. And by the way, you are putting these right into the muffin tins — no paper muffin cups required. I worried that they would stick, but I let them cool in the pan for about 5 minutes, slid a knife around the edges and a little spatula underneath them and they popped right out.

The recipe below  is pretty close to how I found it on Food.com, but I had some of this great crockpot bolognese sauce already in my freezer, so I skipped the hamburger step. And you can leave the meat out entirely for a vegetarian version…you feel free to be totally you when it comes to lasagna cupcakes!

Lasagna Cupcakes

Serving Size: 6 cupcakes

Lasagna Cupcakes

Ingredients

One cup of your favorite pasta sauce
1 lb hamburger meat
18 wonton wrappers
8 ounces mozzarella cheese , grated
3 ounces parmesan cheese , grated
4 ounces ricotta cheese

Directions

1. Preheat oven to 375 degrees and spray 6 serving muffin tin with Pam
2. Cook hamburger meat, season to taste, drain.
3. 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 3 layers in all, and ending with sauce. Sprinkle each lasagna with reserved Parmesan and mozzarella.
4. Bake until the lasagnas are nicely browned, about 20 minutes.
5. Let cool in the pan for about 5 minutes, then run a knife around the edges and remove from pan.
 Recipe adapted from Food.com

Comments

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  1. Jennifurla says:

    What a cool idea, looks great

  2. Good call on using the wonton wrappers! They are definitely the right texture for this. These would make for some awesome on-the-go lunches!

  3. YUM!!!!! I have an appetizer party coming up and i am making these!! THANK YOU!!!!

  4. Joudie's Mood Food says:

    This is a very clever and GOOD idea! portion control has never been a good thing with me and lasagna. Love this idea!

  5. lasagna recipe says:

    Really cool idea, I would love to try this really soon. Now I remember the little lasagnas I did for my Grandpa's birthday, I baked it in individual ramekins. It's his favorite, but that night everybody love it. We sort of had a fine-dining-but-let-lose dinner that night, lol! It was really fun. Now, I'm missing Grandpa. :(

  6. Mama Peck says:

    What a great idea! My grandkids are going to love these. I'm assuming you could freeze them.. wouldn't they be great to pull out for a quick lunch?

  7. Kate Morgan Jackson says:

    I'm SURE you could freeze them, and yes, they would make a terrific lunch. Yum!

  8. Oh that is AWESOME– My husband's FAVE FOOD is lasagna! can't wait to try these next week! thank you! :)

  9. Pro-Portional says:

    Outstanding! I'm so glad grocery day is only at the end of the week bc I'm not sure how much longer I can wait to try this.
    What a fantastic idea.

  10. Kendall Marie Bennett says:

    i am loving this new obsession of yours!!! Keep them coming!!

  11. WOW!!! I love it. I'm having company over and this will be perfect.
    What a great idea. :-)
    Have a great day!!!!

  12. sweet mother of pearl! can everything recipe just be in cupcakes form from now on? or perhaps a new blog…eh…?

  13. FOODalogue says:

    Very creative. I love presenting familiar foods in unfamiliar ways. It makes it so special…and fun.

  14. Elizabeth says:

    You're the devil! These will be the death of me! No more giant slabs of lasagna for me…somehow making them in cupcake shape makes them healthier right? Smaller portions and all that…;)

  15. Love the idea!

  16. joanna goddard says:

    these are so genius!

  17. GREAT idea! I will be making these soon!

  18. Anonymous says:

    SO WONDERFUL!!!!!

  19. those are SOOO cool!

    jen
    http://blankwhiteframes.blogspot.com

  20. PoetessWug says:

    I have never seen anything like these!! YUM!!

  21. Amazing idea!!! Can't wait to try it!

  22. Anonymous says:

    One quick suggestion — you can find round wonton wrappers at Asian groceries, which will help cut out the step of trimming the square ones.

  23. Reading your blog for the first time, found it over on Cup of Jo, and I love it! I am learning how to cook and eat healthier and your ideas with food are inspiring to me, especially anything made in a cupcake tin! I can't wait to try this and the mac and cheese cupcakes out! I'm now a follower!

  24. Eat. Live. Laugh. and sometimes shop! says:

    Love this post! I am going to try it this week.

  25. Eat. Live. Laugh. and sometimes shop! says:

    Love this post! I am going to try it this week.

  26. ShoppeGirls says:

    What a great idea and thank you for sharing. I will give it a go.

  27. Dovecote Decor says:

    Wow! Just found you, I must tell my cooking neighbor,and my girls, and anyone else. Lasagne cup cakes, not to mention the other concoctions, are awesome for elegant little smackerels of small bites. Thanks, and we'll be back often!
    Liz

  28. Looks amazing! I bet this would make a great appetizer for a party!

    Becca

  29. .carolyn. says:

    adorably cool idea. thanks for sharing!

  30. This is an absolute genius idea! I'm trying it for sure.

  31. Anonymous says:

    Okay…I like to dine al freco at my resident pool cabana! Had all the ingredients, plopped them into the muffin tins and actually left out the meat on a couple for the vegetarian that did not show up. Voila…made six (in my large muffin tin) thinking, I'll have one left over for a dinner snack! No such luck…all six were gone. What a great way to have lasagna without the time consuming big pan method. Only task was finding those darn wontons…Just freeze and keep on hand. Bravo.

  32. Salty Lass says:

    So creative and beautiful. I'm inspired.

  33. Melly Mel says:

    i wanna make these now!

  34. made these today (36!!) using fresh whole wheat pasta sheets from my supermarket and ground turkey breast. and added spinach to the ricotta as well. they were a BIG hit. thanks for the great idea… can't wait to have them for lunch tomorrow :)

  35. Just made them! Totes delish!

  36. thecoexistcafe says:

    Thank you for this! I hope you don't mind that I linked to this at my blog. :)

  37. Becca Jane says:

    THis is officially the coolest thing ever.

  38. Stephanie says:

    I am a huge fan of cupcakes of all kinds – sweet and savory. This dish is genius!

  39. Amy CCandC says:

    I love this! I am going to make them this week for dinner. Thanks for the great idea

  40. Philip Barron says:

    I'm eating this for dinner right now, and am loving it – and I'm not even a big fan of lasagna. Thanks for the the discovery!

  41. Ridiculously cute! Great idea to use wonton wrappers too.

  42. Made it last night and it was great. Used spring roll skins instead of wonton wrappers due to a gluten free diet. Yummy.

  43. I can only boil water. So I need some help. I am confused about only needing 8 wonton wrappers but yet there is 6 layers. How many servings does this make?

  44. Kate Morgan Jackson says:

    Good grief, I can't believe you are the first person to catch this boo-boo, but thank goodness you did! It should read 18 wrappers – and it makes 6 muffins. Thank you! :)

  45. Thanks Kate! I think that only someone who can only boil water would have needed this extra explanation. Oh my gosh they were a hit but my husband is thinking I just may know how to cook now. That is not a good thing because he wants to pass the torch.

  46. >and it makes 6 muffins.

    Oh, good! I was confused. Perhaps add the number of servings near the top of the recipe? I would have greased a 12-muffin tin instead of a 6-muffin tin. Also, I think in one spot it says 3 layers, in another it says 6 layers.

    My stomach's growling — this sounds so delicious!

  47. How I missed this post I don't know. This is fantastic.

  48. Just found your blog! What beautiful photos and creative dishes. I am super excited about following you! Cheers, lisa

  49. These were wonderful – made them for a luncheon – enjoyed by all and my grandchildren enjoyed them, too! Great recipe.

  50. One more thing – we used 24 wontons and it made 12 cupcakes with the same ingredients.

  51. When it says to season the meat to taste, what kind of seasonings are we talking? I'm a cooking novice and really looking forward to trying these. Thanks for the idea and inspiration!

  52. Kate Morgan Jackson says:

    Hi Shereen – just salt and pepper – sprinkle it on in small amounts, stir it around and taste, adding more as you need it. Happy cooking!

  53. Thanks!

  54. Amy Fazio says:

    Great stuff! I am a muffin pan enthusiast myself! You should check out my site: doyouknowthemuffinpan.com. All things muffin pan! I'm gathering a HUGE list of recipes, a directory almost. Hope you like it. As time goes on I would love to add your recipe on there if you'd like!

  55. Anonymous says:

    A.Maz.Ing!!! I could not believe how easy it was to whip these up and the amount of ravs I got for making them. I used the square wontons and trimmed the points that stuck up with a kitchen shear. I paid $2.98 for a pack of 48 won ton wrappers which made 18 cupcakes. Thanks a bunch!

  56. Amy @DYKTMP? says:
  57. I absolutely love your blog and this idea goes to show why you're one of my favorites. I love love love lasagna and can't wait to try this. My MIL makes meat loaf in cup cake pans and they're the best I've ever tried. I bet the lasagna cup cakes will be just as tasty. Thank you for your blog!

  58. Oh my goodness, between this and the Mac & Cheese cupcakes, you just solved my New Years Eve party menu dilemma. Love it, can't wait to make them (and eat them!), and I'm totally hooked on this blog now. :)

  59. Okay, I owe you an apology. I was making these tonight for dinner, I must have been filling the cups too much because I was only able to get two layers instead of three. I thought there was no way this was going to work so I abandoned the cupcake pan and just did squares in a baking dish. I baked all of them, the few in the cupcake pan included. I have to say, even with two layers they came out of the cupcake pan great! I'm sorry I was such a doubter. 

  60. My girlfriend and I will be putting some of these together for the Super Bowl today, I shared this page on Facebook with all of our friends and they all seem pretty excited about trying them. Here goes nothing…. looking forward to our first bite of Lasagna Cupcakes! Thanks so much

  61. lyn atkinson says:

    I made these with spaghetti squash instead of wonton, turkey instead of beef, mixed fat free ricotta and ff mozzarella with fresh grated parm and egg beaters. I added sauted onion and fresh garlic to spaghetti sauce and sauted turkey. Layer starting with turkey mixture first, then squash, then cheese mixture, until the top layer and then shaved fresh parm on top. They were spectacular!

  62. nhnoblitt says:

    Have you ever made these with paper liners? Just wondered. I love the idea of having them truly be portable.

  63. Kate Morgan Jackson says:

    I haven't tried them with paper liners, although I think if you used the foil kind and sprayed them with Pam they would be okay. I know some folks have used those silicone liners and it has worked (I have to get me some of those!)

  64. pbspoon.com says:

    I had lost a recipe for lasagna made in muffin tins and I was desperate to find it. What I found was this post and this blog! I am so excited to have found it. The dishes are simple and the photography is beautiful. I will definitely be coming here for my weekly new recipe. Trying these out tonight!

  65. This is an awesome idea for a party appetizer. Great way to slightly lower the carb load of this delicious dish!

  66. Charles Cadenhead says:

    I made these for my very picky kids and they both asked for seconds! Thank you for this great recipe.
    I did discover as I was stuffing tins that less is more for each cupcake. Mine were so over stuffed! lol

  67. furbieattack says:

    This is a really cool idea, I made them tonight but rather than using the wonton wrappers I made some pasta with a pasta maker. It was surprisingly easy and they turned out super delicious!
    I am definitely going to make these for the next social gathering I go to, and they might encourage my partner to eat something at work :p

  68. FramedCooks says:

    Thanks for all the great suggestions – I'm going to try all these refinements the next time I make 'em! xoxo

  69. Honeymoon Kitchen says:

    These were soooooo good! I made them as directed, but swapped in the sauce from the Pioneer Woman's Best Lasagna Ever (which is, indeed, the best). They were so fun to make, and a froze a few for future lunches!

  70. FramedCooks says:

    Yes, Ree's recipes for pretty much everything are AMAZING! I'll have to try that sauce. :)

  71. Anonymous says:

    I'm so confused about the number of servings this would make. The recipe calls for 18 wonton wrappers and says to make 6 layers per cup. That means you only get 3 lasagnes out of this?

  72. Anonymous says:

    Oh, I just noticed that it says 6 layers in the printable recipe, not the web version. So you'd get 6 lasagnes. But it is still confusing about how much chees to set aside… 8tbsp Parm is almost all of it, and 8tbsp Mozz is half of it. I guess I'll have to wing it.

  73. FramedCooks says:

    I can totally see why this would be confusing and I will try and re-write it…but for right now, you are using 3 wontons per cupcake, so you are getting 6 cupcakes from the 18 wontons. Obviously this is expandable as you need to. The six layers referred to the wontons and the other elements, but I totally understand why that would be confusing…thanks for pointing it out!

  74. In case you want to use your muffin tins some more, try this — use refrigerator biscuits as the base — mush one into the base of each tin and up the sides. Add ground beef (cooked) and BBQ sauce and grated cheese and then bake. When they cool, they are great little lunch box treats. Also could use the mini muffin tins and they are yummy appetizers — hot or room temperature!!!!

    • Oh, my gosh!! I’m definitely getting my muffin tins back out again for these! :)

      • Kate, do I cook the wontons first? I’m having a cupcake meal weekend, thanks to you!

        • Hi Rita – no, the are the same as fresh pasta (nice and soft) so just use the right out of the package and you are all set! Have a great cupcake weekend!

  75. Love love LOVE this, I stumbled onto this idea a while ago and it’s amazing! I added tonnes of veggies and used mild italian ground sausage and ground beef to add to it and it was uh-maaaaazing.

  76. What a great way to serve lasagna! I’ll have to try it.

  77. Thanks for sharing this delicious recipe with us! It looks so yummy! Thanks for coming to our “Strut Your Stuff Saturday.” We would love to see you again next week!! -The Sisters

  78. Jeff Pauly says:

    A lot of good comments on this. It is something I will try. I noticed some thinking about this as an appettizer, and yet I was thinking more to an Horderve’s. I have used some of those mini muffin pans, and using a smaller bisquit cutter may work to make a nice small one bite horderve.

Trackbacks

  1. E « JOLT says:

    [...] any creative process and what could be more delicious and inventive than the lasagne cupcake? Yes. Lasagne Cupcakes. NYOM. Share this:TwitterFacebookLike this:LikeBe the first to like this [...]

  2. [...] Saturday: Lasagna Cupcakes [...]

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  6. [...] More proof that cupcakes can be more than dessert exists within this recipe. These lasagna cupcakes are from pasta sauce, ground beef, ricotta cheese, mozzarella cheese, and parmesan cheese. And the part that holds them all together — wonton wrappers. Yes, those super thin Chinese noodles fit better into a cupcake pan than traditional lasagna noodle, and do not have to be cooked first. Assemble as you would a standard lasagna, only in smaller form, and then bake. Source Framed Cooks [...]

  7. [...] More proof that cupcakes can be more than dessert exists within this recipe. These lasagna cupcakes are from pasta sauce, ground beef, ricotta cheese, mozzarella cheese, and parmesan cheese. And the part that holds them all together — wonton wrappers. Yes, those super thin Chinese noodles fit better into a cupcake pan than traditional lasagna noodle, and do not have to be cooked first. Assemble as you would a standard lasagna, only in smaller form, and then bake. Source Framed Cooks [...]

  8. [...] More proof that cupcakes can be more than dessert exists within this recipe. These lasagna cupcakes are from pasta sauce, ground beef, ricotta cheese, mozzarella cheese, and parmesan cheese. And the part that holds them all together — wonton wrappers. Yes, those super thin Chinese noodles fit better into a cupcake pan than traditional lasagna noodle, and do not have to be cooked first. Assemble as you would a standard lasagna, only in smaller form, and then bake. Source Framed Cooks [...]

  9. [...] More proof that cupcakes can be more than dessert exists within this recipe. These lasagna cupcakes are from pasta sauce, ground beef, ricotta cheese, mozzarella cheese, and parmesan cheese. And the part that holds them all together — wonton wrappers. Yes, those super thin Chinese noodles fit better into a cupcake pan than traditional lasagna noodle, and do not have to be cooked first. Assemble as you would a standard lasagna, only in smaller form, and then bake. Source Framed Cooks [...]

  10. [...] them back together again in alternate forms.  This is how my family ends up eating things like lasagna cupcakes and macaroni and cheese soup and brownies that have been turned into pudding cake in the slow [...]

  11. [...] More proof that cupcakes can be more than dessert exists within this recipe. These lasagna cupcakes are from pasta sauce, ground beef, ricotta cheese, mozzarella cheese, and parmesan cheese. And the part that holds them all together — wonton wrappers. Yes, those super thin Chinese noodles fit better into a cupcake pan than traditional lasagna noodle, and do not have to be cooked first. Assemble as you would a standard lasagna, only in smaller form, and then bake. Source Framed Cooks [...]

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