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Lasagna Cupcakes

Lasagna Cupcakes



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Lasagna cupcakes are one of the easiest, most versatile morsels I like to make at home, especially when hosting a large group of friends. My favorite variations include pesto, fontina, and pine nuts; gruyere, béchamel, and shaved mushrooms with a drizzle of truffle oil; or crabmeat, vodka sauce, and asiago. A simple visit to a local market can provide fodder for endless inspiration.


Lasagna Cupcakes…


We are huge fans of pasta in our house and lasagna definitely is at the top of that list. Honestly though I don’t always feel like making a traditional lasagna, but sometimes I still want to enjoy one of the best comfort foods around. That is what makes these little lasagna cupcakes so amazing! Not only are they delicious, but they are also super simple to make and the perfect size. There really is something about individual servings of some of our favorite meals that make them even more amazing. Plus, the crispiness of the wonton wrappers adds an awesome dimension to this dish that you didn’t know it needed, but you’re so glad to have it. Even if you are not a fan of meat lasagna you can easily omit the meat and increase your cheeses to turn it into a purely cheese lasagna. You could also swap out the ground beef for some Italian sausage to give you a little added variety. Personally, I also feel like cleanup is so much easier with these lasagna cupcakes then baking a traditional lasagna in a pan. If your house is like mine then you end up with left overs remaining in the dish you baked your lasagna in sitting in your refrigerator. Then after a few days when the lasagna is finally all gone you really have to use some elbow grease to scrub it out. I know I am not the only one who appreciates easier cleanup. These little lasagna cupcakes really are something you and your family are sure to fall in love with. You still get all of the ooey gooey goodness and cheesiness of lasagna without all the extra hassle of making it the traditional way. Plus, you don’t have to worry about cutting a pan into squares because everything is already portioned out!


Lasagna cupcakes

Preheat oven to 375 degrees F (190 degrees C). Prepare muffin cups with cooking spray.

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes season with salt and pepper. Drain and discard grease from the beef.

Cut wonton wrappers into 2 1/4-inch circles with a biscuit cutter. Press one wonton into the bottom of each muffin cup. Sprinkle even amounts of Parmesan cheese, mozzarella cheese, and ricotta cheese into each muffin cup top each portion with even amounts of ground beef and pasta sauce.

Divide 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, half the ricotta cheese, 1/2 the ground beef mixture, and 1/2 cup pasta sauce, between the muffin cups and layer, respectively, atop the wonton wrapper repeat layering with remaining wonton wrappers, 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, remaining ricotta cheese, remaining ground beef, and remaining pasta sauce. Top the ‘cupcakes’ with remaining Parmesan cheese and mozzarella cheese.

Bake in preheated oven until edges of ‘cupcakes’ are browned, 18 to 20 minutes let cook in tins for 5 minutes before running a knife around the edges of the cupcakes to loosen the edges to remove. Garnish with fresh basil to serve.

You can also use the top of a drinking glass to cut the wonton wrappers. You can cut several at a time. Though, for a more rustic look, no cutting necessary!

The nutrition data for this recipe includes the full amount of the wonton wrappers. The actual amount of the wonton wrappers consumed will vary.


/> Perfect Li'l Lasagna Cupcakes />

1/12th of recipe (1 cupcake): 173 calories , 5g total fat (3g sat fat) , 390mg sodium , 14.5g carbs , 1.5g fiber , 4g sugars , 15.5g protein

Green Plan SmartPoints® value 4*
Blue Plan (Freestyle&trade) SmartPoints® value 4*
Purple Plan SmartPoints® value 4*

Prep: 30 minutes
Cook: 20 minutes

Ingredients:

12 oz. raw extra-lean ground beef (4% fat or less)

One 14.5-oz. can crushed tomatoes

One 10-oz. package frozen chopped spinach, thawed and squeezed dry

1 1/2 cups light/low-fat ricotta cheese

1/4 cup (about 2 large) egg whites or fat-free liquid egg substitute

24 small square wonton wrappers (often stocked with the tofu in the refrigerated section of the supermarket)

1 1/2 cups shredded part-skim mozzarella cheese

Directions:

Preheat oven to 375 degrees. Spray a 12-cup muffin pan with nonstick spray.

Bring a large skillet sprayed with nonstick spray to medium-high heat. Add beef, pepper, and 1/8 tsp. salt. Cook and crumble until browned, about 3 minutes. Add onion and mushrooms. Cook, stir, and crumble until beef is fully cooked and veggies are soft, about 4 minutes.

Add crushed tomatoes, Italian seasoning, and 1 tsp. garlic. Cook and stir until well mixed, about 1 minute.

In a medium bowl, combine spinach, ricotta cheese, egg whites/substitute, nutmeg, remaining 1/8 tsp. salt, and remaining 1/2 tsp. garlic. Mix well.

Press a wonton wrapper into the bottom and up along the sides of each cup of the pan.

Evenly distribute half of the spinach-ricotta mixture among the cups (about 1 1/2 tbsp. each), and smooth out the surfaces. Top with half of the beef mixture (about 2 tbsp. each), and smooth out the surfaces. Top with half of the mozzarella cheese (1 tbsp. each).

Place another wonton wrapper into each cup, lightly pressing it down and along the sides, letting the edges fall over the pan. Repeat layering with remaining spinach-ricotta mixture, beef mixture, and mozzarella cheese.

Bake until spinach-ricotta mixture is hot, mozzarella has melted, and wrapper edges have browned, 10 - 12 minutes.


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Easy Lasagna Cupcakes

Lasagna Cupcakes? Is that even possible? It is! These Lasagna Cupcakes are easily made using all of the same ingredients in your classic lasagna with layers of meat, three types of cheeses, and pasta.

Wonton wrappers are fresh little sheets of pasta that are perfectly sized for these lasagna cupcakes and because of their thinness, they cook up super fast.

Ingredients for lasagna:

– 1/3 pound ground beef
– Salt / pepper (to taste)
– 16 wonton wrappers (all depends on the mold and how many want to do)
– 1 3/4 cup Parmesan cheese
– 1 3/4 cup mozzarella cheese
– 3/4 cup ricotta cheese
– 1 cup tomato sauce

  1. -Preheat oven to 375 degrees. Spray muffin tin with cooking spray.
  2. -In a pan cook the ground beef, and season with salt and pepper. Drain.
  3. -Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin.
  4. – Add ricotta cheese, tomato sause, ground beef, mozzarella cheese and parmesan cheese in each.
  5. -Bake for 15-18 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each lasagna out.
  6. -Garnish with basil and serve.

Ingredients

Spray muffin tin with cooking spray.

In a pan cook the ground beef, and season with salt and pepper. Drain.

Add ricotta cheese, tomato sauce, ground beef, mozzarella cheese and parmesan cheese in each.


Mini Lasagna Cups

Yield: 12 servings

prep time: 20 minutes

cook time: 20 minutes

total time: 40 minutes

The easiest, simplest lasagna you will ever make, conveniently made into single-serving portions!

Ingredients:

  • 1 tablespoon olive oil
  • 2 Italian sausage links, casing removed
  • 1 cup marinara sauce, homemade or store-bought
  • 1 1/2 cups ricotta cheese
  • Kosher salt and freshly ground black pepper, to taste
  • 24 2-inch won ton wrappers
  • 1 1/2 cups shredded mozzarella cheese
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Preheat oven to 375 degrees F. Lightly oil a 12-cup standard muffin tin or coat with nonstick spray.
  2. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks drain excess fat and stir in marinara sauce.
  3. Season ricotta cheese with salt and pepper, to taste set aside.
  4. Fit wonton wrappers into each of the 12 muffin tins, pressing carefully to make sure there is an opening in the center. Fill each cup with 1 tablespoon ricotta cheese. Top with 1 tablespoon marinara mixture and 1 tablespoon mozzarella cheese repeat with one more layer.
  5. Place into oven and bake for 10-12 minutes, or until the cheese has melted and the wonton wrappers are golden brown.
  6. Serve immediately, garnished with parsley, if desired.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.


  • wonton wrappers 24 24
  • ricotta cheese (low-fat) 3/4 cup 3/4 cup
  • mozzarella cheese (shredded, part-skim) 3/4 cup 3/4 cup
  • eggs (beaten) 1 1
  • dried oregano (dried) 1 tsp 1 tsp
  • freshly ground black pepper 1/4 tsp 1/4 tsp
  • fresh basil leaves 24 24
  • store-bought marinara sauce (low-sodium) 2 cup 2 cup
  • Parmesan cheese (grated) 1/4 cup 1/4 cup

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Lasagne Cupcakes Recipe

We are big football fans in this house and we actually root for a few teams. I’ll share a little secret if you promise that it won’t affect our relationship. Ok, good. I am a lifelong NY Giants fan and my husband is a diehard Pittsburgh Steelers fan. So you might guess that we both had a pretty fun season since both our teams made it to the playoffs. But no matter how far your team goes, unless there’s a Super Bowl ring at the end of that journey, it always ends in disappointment. I am not trying to be negative, but it’s not “an honor to be nominated,” if you know what I mean.

So we’re both pretty bummed out that our teams have been ousted, but life goes on and the Super Bowl is happening without the Giants and the Steelers. By next Sunday, however, we should be out of our funk and in the mood to host a few friends to watch the big game. Truth be told, if the Steelers had made it to the Super Bowl, there would be no invitations to come to my house. My husband can only watch important games without any distractions (which include other human beings) because he needs to FOCUS!

And I need to focus too, on what to EAT. I mean, we cannot sit in front of a television for four hours without proper fortification. And the last thing I need is to sit for four hours with 3 bowls of chips, wings, and pizza in front of me. No, thanks! Personally, I love a big platter of crudites with some yummy, healthy dips, some sweet potato nachos and a big pot of veggie chili on the stove. But I have something FABULOUS for you today and your friends and kids will go bonkers for them.

Look at these little mini lasagne, which I will refer to as Lasagne Cupcakes. I have made them multiple times for friends and family and they are always a huge hit. They are basically individual lasagne cooked in a muffin tin. Use this technique to make a mini version of your favorite lasagne or go basic like I am showing here. I originally taught these in my December classes last year as a party food, since any time I made them for my friends, people would pick them up and eat them out of hand. So fun! So don’t you think these would be great for a game day spread? Yep.

You can assemble them the night before and then bake them the next day. They only take 18 minutes! I was also thinking these could be a great last-minute dinner for the kiddos since they can be assembled really fast. The secret ingredient is…WONTON WRAPPERS! Because wonton wrappers are basically fresh pasta, right? They already come cut the perfect size, so you don’t have to do anything to them. I found wonton wrappers in the refrigerator section of the supermarket near the tofu and tempeh.

You can add browned ground turkey or roasted vegetables to any of the layers to change the flavor profile. I also think you could use a round slice of roasted zucchini or a small eggplant instead of the middle layer of lasagne. If you are gluten-free or dairy-free, don’t fret. I used Kite Hill almond milk ricotta and dropped the other diary and they turned out great! I also know that Tinkyada makes a gluten-free lasagne noodle that you can boil, so you can adapt this recipe to be gluten-free with an extra step.

I also think these lasagne cupcakes are great at room temperature. So if you’re worried about leaving these on a buffet for more than a few minutes, don’t! Everyone will love them and you’ll score points for making such a delicious snack or meal!


OMG Chocolate Lasagna Cupcakes

This is the dessert you've been waiting for: OMG Chocolate Lasagna in easy-to-eat cupcake form. If you have never had it before, you should know that chocolate lasagna is the king of easy dessert recipes. This dessert's lovely layers are made up of an Oreo cookie crust, a cheesecake layer, chocolate pudding, and whipped topping. They combine to make a delicious no bake dessert that has stolen the hearts of chocolate lovers and bakers alike. You and your family will love these easy-to-make and adorable dessert cupcakes. It's one of our favorite no bake dessert recipes.

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