Lasagna Cupcakes

Lasagna Cupcakes – muffin pan lasagna. Layers of wonton wrappers, meat sauce, and three kinds of cheeses. Great as a main dish or an easy Italian appetizer! Wonton wrappers, Italian sausage, spaghetti sauce, cottage cheese, egg, parsley, mozzarella, and parmesan cheese. Super simple to make and bakes in under 30 minutes. Can make in advance and refrigerate or freeze for later. We LOVE the individual lasagna servings! Great for portion control!

Originally posted August 25, 2010

Muffin Pan Lasagna Made with Wonton Wrappers

These Lasagna Cupcakes are a family favorite. Homemade lasagna is one of my all-time favorite foods and this is one of my all-time favorite ways to prepare it. I love the individual servings! This recipe is also great for portion control. Well, that is if you don’t eat four or five of them at a time! LOL!

There are no lasagna noodles in this recipe. You make these cupcakes with wonton wrappers! So fun! To make the lasagna, simply layer wonton wrappers, meat sauce, and three types of cheeses. Pop the muffin pan in the oven for about 20 minutes and dinner is done! All you need is some garlic bread and a salad.

How to Make Lasagna Cupcakes

These cupcakes are very simple to make with only a few simple ingredients. Start with browning some Italian sausage in a large skillet. Drain the fat and stir in a jar of spaghetti sauce. In a bowl, combine cottage cheese and an egg. Set aside.

Spray muffin tin with cooking spray. Place a wonton wrapper in each hole. Top each wonton with a little meat sauce and some grated parmesan cheese. Add another wonton wrapper. Top with cottage cheese mixture, mozzarella cheese, a spoonful of meat sauce, and parmesan cheese. Add another wonton. 

Repeat layers of cottage cheese, mozzarella cheese, a spoonful of meat sauce, and parmesan cheese. Reserve any leftover meat sauce to serve with the baked lasagna. Sprinkle the cupcakes with more mozzarella cheese and bake.  Garnish with dried parsley or basil and serve with the leftover sauce.

Tips and Frequently Asked Questions

• Can substitute ground beef for Italian sausage.
• Don’t like cottage cheese? You can substitute ricotta cheese.
• My favorite store-bought jarred spaghetti sauces are Trader Joe’s Roasted Garlic Marinara, Rao’s, and La Famiglia Del Grosso.
• Don’t want to use store-bought pasta sauce? You can substitute the quick homemade meat sauce in this recipe with our easy Slow Cooker Bolognese Sauce: https://www.plainchicken.com/slow-cooker-bolognese-sauce/
• Can use freshly grated parmesan cheese or grated parmesan cheese from the green can.
• Run a knife around the cooked cupcakes to easily remove them from the muffin tin.
• Feel free to add onions, chopped tomatoes, or spinach to the dish.
• I just put the wonton wrappers in the muffin tin as is. Feel free to use a biscuit cutter to cut the wrappers into circles if you prefer.
• Can Lasagna Cupcakes be made in advance? Yes! You can prep the cupcakes and refrigerate them until you are ready to bake.
  • You may need to add a few minutes to the cooking time if you are baking them straight from the refrigerator.
• Can Lasagna Cupcakes be frozen? Yes! You can freeze the cupcakes baked or unbaked.
  • To bake the cupcakes after freezing, thaw completely and bake as directed.
  • To freeze the baked cupcakes, let the cupcakes cool completely. Wrap each one in plastic wrap and place in a freezer bag and freeze. Reheat in the microwave or covered with aluminum foil in the oven.

What to Serve with Lasagna

As I said, this lasagna is one of our favorite family meals. These cupcakes are great as a main dish or an appetizer. We usually serve this with some garlic bread and a salad. I will take this meal to a restaurant any day! Give this a try ASAP. It is sure to be a hit!

Here are a few of our favorite recipes from the blog that go great with this muffin tin lasagna:

Bread

Garlic Roll Cupcakes

Garlic Roll Cupcakes – great with pasta! Super easy to make with only 4 ingredients! Refrigerated bread sticks, garlic seasoning,…

Salads

Creamy Italiano Salad

Creamy Italiano Salad with Homemade Dressing Recipe – our favorite salad!!! Romaine, tomatoes, thinly sliced seedless cucumbers, sliced banana peppers,…

Vegetables

Italian Green Bean Salad

Italian Green Bean Salad – quick and delicious side dish! Green beans, tomatoes, garlic, olive oil, prosciutto, and mozzarella tossed…

Bread

Secret Ingredient Cheesy Garlic Bread

Secret Ingredient Cheesy Garlic Bread – 5 simple ingredients and ready in 10 minutes! Pizza crust, mozzarella, garlic, butter, and…

Recipe Print Recipe

Lasagna Cupcakes

Author: Plain Chicken

Yield: 12 cupcakes

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Lasagna Cupcakes – muffin pan lasagna. Layers of wonton wrappers, meat sauce, and three kinds of cheeses. Great as a main dish or an easy Italian appetizer! Wonton wrappers, Italian sausage, spaghetti sauce, cottage cheese, egg, parsley, mozzarella, and parmesan cheese. Super simple to make and bakes in under 30 minutes. Can make in advance and refrigerate or freeze for later. Add this to your menu ASAP!

Equipment:

• 12-inch Non-Stick Skillet
• Muffin Pan

Ingredients:

• 1½ cups cottage cheese
• 1 large egg
• 2 tsp dried parsely
• 1 lb Italian sausage, casings removed
• 1 (26-oz) jar spaghetti sauce
• 2½ cups shredded mozzarella cheese
• ½ cup grated parmesan cheese
• 36 wonton wrappers

Instructions:

• Preheat oven to 375ºF. Spray a muffin pan with cooking spray and set aside.
• In a bowl, combine cottage cheese, egg, and dried parsley. Set aside.
• In a large skillet cook sausage until no longer pink and crumbled. Drain fat. Stir in spaghetti sauce and simmer for 5 minutes. Remove from heat.
• Place one wonton wrapper into each muffin tin. Top each wonton with 1 Tbsp meat sauce. Place a second wonton on top of the sauce. Layer a spoonful of cottage cheese, a Tbsp of shredded mozzarella, a spoonful of meat sauce, and about a teaspoon of parmesan cheese.
• Top with another wonton. Layer a spoonful of cottage cheese, a Tbsp of shredded mozzarella, a spoonful of meat sauce, and about a teaspoon of parmesan cheese. Top cupcakes with remaining mozzarella cheese. (You will have leftover meatsauce.)
• Bake for 20-25 minutes. Allow to rest for 5 minutes. Run knife around the edge of each cupcake and remove from pan.  Serve with leftover meat sauce.

Notes:

• Can substitute ground beef for Italian sausage.
• Don’t like cottage cheese? You can substitute ricotta cheese.

• My favorite store-bought jarred spaghetti sauces are Trader Joe’s Roasted Garlic Marinara, Rao’s, and La Famiglia Del Grosso.
• Don’t want to use store-bought spaghetti sauce? You can substitute the quick homemade meat sauce in this recipe with our easy Slow Cooker Bolognese Sauce: https://www.plainchicken.com/slow-cooker-bolognese-sauce/
• Can use freshly grated parmesan or grated parmesan cheese from the green can.
• Can Lasagna Cupcakes be made in advance? Yes! You can assemble the cupcakes and refrigerate until you are ready to bake.
  • You may need to add a few minutes to the cooking time if you are baking them straight from the refrigerator.
• Can Lasagna Cupcakes be frozen? Yes! You can freeze the cupcakes baked or unbaked.
  • To bake the cupcakes after freezing, thaw completely and bake as directed.
  • To freeze the baked cupcakes, let the cupcakes cool completely. Wrap each one in plastic wrap and place in a freezer bag and freeze. Reheat in the microwave or covered with aluminum foil in the oven.

Plain Chicken

https://www.plainchicken.com/lasagna-cupcakes/

All images and text © Plain Chicken, Inc.

Did you make this recipe?Mention @plainchicken or tag #plainchicken!

Steph