Lasagna Cupcakes

Ann Ausich


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! :)

pinch tips: How to Crack an Egg with One Hand



Makes 12 cupcakes


20 Min


20 Min




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

Directions Step-By-Step

Preheat oven to 375degrees. Spray muffin tins with cooking spray
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
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."
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.
Finally top with the reserved Parmesan and Mozzarella cheeses.
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

About this Recipe

Course/Dish: Meat Appetizers
Main Ingredient: Beef
Regional Style: Italian
Other Tag: Quick & Easy