Mini Lasagna Cupcakes

Mini Lasagna Cupcakes are a fun, bite-sized twist on the classic Italian dish, featuring layers of savory sauce, creamy cheese, and tender pasta, all baked in a crispy wonton or pasta shell. These little cups pack all the delicious flavors of traditional lasagna into a perfectly portioned, easy-to-eat form.

I first made these when I wanted a creative and mess-free way to serve lasagna at a party. The combination of crispy edges, gooey melted cheese, and rich, meaty sauce made them an instant hit. What I love about this recipe is how customizable it is—you can make them with classic beef or beef sausage, go vegetarian with spinach and ricotta, or even add a spicy kick with jalapeños.

What’s great about Mini Lasagna Cupcakes is their versatility. They’re perfect as appetizers, snacks, or even a fun dinner option for kids and adults alike. Plus, they freeze well, making them a great make-ahead meal for busy days!

Perfect for:

Party appetizers
Family dinners
Meal prepping
Potlucks and gatherings
Kids and picky eaters

Why You’ll Love This Recipe

Here are 10 reasons why these Mini Lasagna Cupcakes will become your new favorite:

Crispy and Cheesy: The combination of crispy wonton edges and gooey cheese is irresistible.
Perfectly Portioned: Each cup is a single serving, making them great for portion control.
Quick and Easy: No need for layering traditional lasagna noodles—wonton wrappers make it hassle-free.
Customizable Fillings: Swap out the meat for veggies, different cheeses, or even a spicy kick.
Great for Parties: These mini cups are easy to grab and eat—no fork required.
Kid-Friendly: Kids love the mini size and cheesy goodness, making mealtime fun.
Make-Ahead Friendly: Assemble and store in the fridge or freezer for easy meal prep.
Less Mess, More Flavor: No slicing or serving issues—just bake and enjoy.
Golden, Crispy Edges: Unlike traditional lasagna, these cups develop a delightful crunch.
Endless Variations: Try different meats, cheeses, or sauces for new flavor combos.

Preparation and Cooking Time

Total Time: 35 minutes
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 12 mini lasagna cupcakes
Calories per serving: Approximately 150-180 calories
Key Nutrients: Protein: 10g, Carbs: 12g, Fat: 8g

Ingredients

For the Meat Sauce:

½ pound ground beef or Italian beef sausage
1 cup marinara sauce
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon Italian seasoning
Salt and pepper to taste

For the Cheese Mixture:

1 cup ricotta cheese
¼ cup grated Parmesan cheese
½ teaspoon dried basil
½ teaspoon dried oregano
1 large egg
Salt and pepper to taste

Other Ingredients:

24 wonton wrappers
1 cup shredded mozzarella cheese
Fresh basil or parsley for garnish (optional)

Ingredient Highlights

Wonton Wrappers: Create a crispy base and make assembly easy.
Ricotta Cheese: Adds creaminess and richness.
Mozzarella Cheese: Provides that classic stretchy, melty texture.
Italian Seasoning: Enhances the authentic lasagna flavor.

Step-by-Step Instructions

Prepare the Meat Sauce:

Cook the Meat: In a skillet over medium heat, cook ground beef or beef sausage until browned. Drain excess fat.
Add Seasoning: Stir in marinara sauce, garlic powder, onion powder, Italian seasoning, salt, and pepper. Simmer for 5 minutes.

Prepare the Cheese Mixture:

Mix Ingredients: In a bowl, combine ricotta, Parmesan, basil, oregano, egg, salt, and pepper. Stir until smooth.

Assemble the Mini Lasagna Cupcakes:

Preheat Oven: Set oven to 375°F (190°C) and grease a 12-cup muffin tin.
Layer Wonton Wrappers: Place one wonton wrapper into each muffin cup, pressing it down gently.
Add Fillings: Spoon about 1 teaspoon of the ricotta mixture into each cup, followed by 1 teaspoon of the meat sauce.
Repeat Layers: Add a second wonton wrapper, then another layer of ricotta and meat sauce.
Top with Cheese: Sprinkle shredded mozzarella over each cupcake.

Bake:

Bake for 18-20 Minutes: Until the cheese is melted and bubbly, and the edges are golden brown.
Cool Slightly: Let the cups rest for 5 minutes before removing them from the tin.

Serve:

Garnish: Sprinkle with fresh basil or parsley for extra flavor.

How to Serve

Here are 9 serving suggestions for Mini Lasagna Cupcakes:

As an Appetizer: Serve at parties or game nights for a bite-sized treat.
With Garlic Bread: Pair with warm garlic bread for a complete meal.
On a Charcuterie Board: Add to a grazing table for a fun Italian twist.
With a Side Salad: Serve alongside a Caesar or garden salad for balance.
Dipped in Marinara: Offer extra marinara for dipping.
For a Kid’s Lunchbox: Pack them in a lunchbox for an easy meal.
As a Meal Prep Option: Store in the fridge and reheat for quick lunches.
As a Game Day Snack: Perfect for football parties and gatherings.
Topped with Red Pepper Flakes: Add spice for a kick of heat.

Additional Tips

Use Wonton Wrappers – For a crispier texture and easier layering, swap traditional pasta sheets for wonton wrappers.
Double Layer for Stability – Stack two wonton wrappers per layer to prevent the cupcakes from becoming too flimsy.
Pre-Cook Meat & Veggies – Ensure ground meat and vegetables are fully cooked and well-seasoned before assembling to enhance flavor.
Drain Excess Liquid – Avoid soggy lasagna by draining cooked meat and using a thick sauce with minimal liquid.
Mix Cheese for Creaminess – Combine ricotta, mozzarella, and Parmesan for a richer and creamier filling.
Grease the Muffin Tin – Lightly coat each cup with oil or butter to prevent sticking and ensure easy removal.
Let Them Rest – Allow mini lasagna cupcakes to cool for 5 minutes after baking to set the layers before serving.
Customize with Fillings – Experiment with different fillings like spinach, mushrooms, or spicy sausage for unique variations.
Bake Until Golden – Watch for a golden, bubbly cheese topping to ensure the perfect crispy edges.
Freeze for Later – Make a batch ahead and freeze; simply reheat in the oven for a quick and delicious meal.

Recipe Variations

Classic Meat Lovers – Use a mixture of ground beef and Italian beef sausage for a hearty, flavorful filling. Add a pinch of red pepper flakes for extra spice.
Four-Cheese Delight – Swap out the meat for a blend of ricotta, mozzarella, Parmesan, and provolone for a rich, cheesy experience.
Spicy Buffalo Chicken – Replace the traditional filling with shredded buffalo chicken, ranch or blue cheese dressing, and mozzarella cheese.
Vegetarian Garden – Load up on sautéed mushrooms, zucchini, bell peppers, and spinach for a fresh and colorful veggie-packed option.
Pesto Chicken – Use shredded rotisserie chicken mixed with basil pesto and ricotta cheese for a bright, herbaceous twist.
Taco Lasagna – Season ground beef with taco seasoning, layer with black beans, salsa, and cheddar cheese for a Tex-Mex spin.
White Alfredo Lasagna – Swap the red sauce for a creamy Alfredo sauce, use shredded chicken or shrimp, and add a sprinkle of fresh parsley.
Eggplant Parmesan Style – Thinly slice and roast eggplant, then layer it with marinara, ricotta, and mozzarella for a meat-free Italian classic.
Mushroom & Truffle – Sauté mushrooms with garlic and a drizzle of truffle oil, then layer with ricotta and Parmesan for a gourmet variation.
Turkey Pepperoni Pizza Twist – Replace ground beef with chopped turkey pepperoni, mix in pizza sauce, and top with mozzarella and a sprinkle of oregano.

Special Equipment

Muffin Tin – To shape and bake the mini lasagnas.
Round Cookie Cutter – For cutting wonton wrappers or pasta sheets to fit the muffin tin.
Pastry Brush – To lightly coat the muffin tin with oil or butter.
Small Ladle or Spoon – For layering sauce and cheese evenly.
Grater – To freshly grate cheese for better melting and flavor.
Mixing Bowls – To prepare and mix the ricotta filling.
Silicone Spatula – For spreading sauces and fillings smoothly.
Tongs – For handling hot, delicate layers.
Cooling Rack – To let the cupcakes rest before serving.
Piping Bag (Optional) – For a neat ricotta cheese layer.

FAQ Section

Can I use phyllo dough instead of wonton wrappers?
Yes, but the texture will be flakier rather than crispy.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
Can I freeze these?
Yes! Freeze in an airtight container for up to 2 months.
What’s the best way to reheat?
Reheat in a 350°F oven for best results. Microwave if in a hurry.
Can I make these ahead of time?
Yes, assemble and refrigerate before baking, then bake fresh.
Can I use cottage cheese instead of ricotta?
Yes, just blend it for a smoother texture.
What if I don’t have a muffin tin?
Use ramekins or small baking cups.
Can I add vegetables?
Absolutely! Bell peppers, zucchini, or mushrooms work well.
How do I prevent soggy bottoms?
Pre-bake the bottom wonton wrapper for 5 minutes before layering.
Can I use different cheeses?
Yes! Try provolone, gouda, or cheddar for a twist.

Conclusion

Mini Lasagna Cupcakes are a fun, bite-sized twist on the classic comfort dish, layering rich marinara sauce, savory meat or veggies, creamy ricotta, and gooey melted cheese in crispy wonton wrappers or pasta sheets. These individual portions are perfect for parties, appetizers, or an easy weeknight meal.

Customize your lasagna cupcakes with different fillings like spinach and ricotta, spicy beef sausage, or roasted vegetables. Add a sprinkle of fresh basil or Parmesan on top for extra flavor. Baked to golden perfection, they’re crispy on the outside and deliciously cheesy on the inside!

I can’t wait to see how your Mini Lasagna Cupcakes turn out! Be sure to share your photos on Instagram and tag me—I’d love to see your delicious creations! And don’t forget to leave a comment letting me know how you made this recipe your own!