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! :)

★★★★★ 1 vote
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

How to Make Lasagna Cupcakes


  • 1Preheat oven to 375degrees. Spray muffin tins with cooking spray
  • 2Brown the ground beef and season with salt and pepper to your taste. Add 1/2 finely diced onion and a minced clove of garlic
  • 3Press 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."
  • 4Reserve 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.
  • 5Finally top with the reserved Parmesan and Mozzarella cheeses.
  • 6Bake 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

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About Lasagna Cupcakes

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