Lasagna Cupcakes

Everything you love about traditional lasagna, baked into single serving Lasagna Cupcakes. These Lasagna Cups are a super fun way to eat classic lasagna in bite size form and are perfect for parties. 

Growing up, lasagna was ALWAYS my birthday meal of choice.

I loved the layers of rich ricotta, gooey cheese, homemade marinara sauce and pasta!

My children also adore lasagna. They gobble up my 5 minute prep Weeknight Lasagna and my son has asked for Ravioli Lasagna for several of his own birthday dinners.

And now, I have  turned our love for lasagna into perfect party fair and something my kids beg to have packed in their lunches:  Lasagna Cupcakes. 

Mini Lasagna Cups

Wonton cups are filled with a classic ricotta mixture, salty and spicy Italian sausage, marinara, and cheese, and then baked up into a hand-held version of lasagna.

These Bite Sized Lasagna Cups are fun, tasty,freezer-friendly, and perfectly portable.

How to Make Lasagna Cupcakes

First, grease a standard muffin cup tin.

Add in two wonton wrappers, overlapping layers slightly.

Next, prepare your ricotta mixture, by mixing ricotta cheese with an egg, cheese and herbs.

Fill each wonton cup with the ricotta mixture.

Top each mini lasagna with bit of your favorite Italian sausage, ground meat, or even veggies.

Cover with a tablespoon or two of tomato sauce and a sprinkle of Italian Cheeses.

Bake these Italian Appetizers to golden perfection.

Preparing Italian Appetizer for a Party

These mini Lasagna Cups are PERFECT for parties and entertaining.

To prepare in advance:

• Bake as directed.
• Allow to cool completely.
• Freeze on cookie sheet for 30 minutes.
• Place each muffin into a freezer safe container or bag and seal tightly.
• Freeze up to 3 months.
• To thaw, place in refrigerator night before serving or heat in microwave for 1-2 minutes.
• Bake at 350 degrees until warmed through (about 10-15 minutes)

Tips on Mini Lasagna Cupcakes

• Instead of wonton wrappers, you can use your favorite pizza dough recipe.
  • Roll out to thin layer and place in greased muffin tin. Follow remaining steps for lasagna bites. You may need to increase baking time by 5-10 minutes.
• Let your imagination be your guide when it comes to filling your lasagna cups–use sausage, pepperoni, mushrooms, peppers, or even just extra cheese.
• I usually suggest that you can swap cottage cheese for ricotta cheese in lasagna, but this is one lasagna recipe that cottage cheese will not work–it will make wonton wrappers soggy.
• You can find wonton wrappers in the produce section of your grocery store (typically by mushrooms, soy products)
• I recommend using a silicone muffin pan as it makes it much easier to remove your lasagna bites from the muffin liner.

More Appetizers for Entertaining

• Bacon Wrapped Dates
• Simple Greek Pinwheels with Tzatziki Dipping Sauce
• Spicy Sausage Cups
• Mini Shrimp and Grits Appetizer Bites
• Classic Bruschetta from Oh Sweet Basil

Lasagna Bites Recipe

Lasagna Cupcakes

Wonton wrappers are the base for these easy Lasagna Bites that are made with ricotta cheese and Italian Sausage. These appetizer cups are perfect for entertaining and holiday parties. 

5 from 3 votes

Print Pin Rate

Course: Appetizer

Cuisine: Italian

Keyword: mini lasagna, party food

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Servings: 18 cupcakes

Calories: 158kcal

Author: Kristen Chidsey

Ingredients

• 1 package wonton wrappers

For the Ricotta Filling

• 1 cup ricotta cheese
• 1/4 cup freshly grated Parmesan Cheese
• 1 egg whisked
• 1 tablespoon fresh chopped parsley or 1 teaspoon dried
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes

For the Toppings

• 1/2 pound ground chicken Italian sausage or your favorite ground meat
• 1 cup marinara sauce
• 8 ounces Mozzarella cheese grated

Instructions

• For the ricotta filling: Mix together the egg, herbs, and cheeses until just combined.
• To assemble the muffins:
• Grease 18 cup muffin pan.
• Overlap 2 wonton wrappers in each muffin to cover the bottom and sides of muffin pan. 
• Fill each dough cup with about 1 1/2 tablespoons ricotta mixture.
• Top with a couple teaspoons of the cooked sausage, 1 tablespoon marinara sauce and cheese.
• Bake for 15-18 minutes, or until ricotta mixture is set up and cheese is browned.
• Cool on cooling rack for 15 minutes and then carefully remove each Lasagna Cupcake from each liner. Allow to cool completely or serve warm.

Nutrition Facts

Lasagna Cupcakes

Amount Per Serving

Calories 158 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Cholesterol 33mg11%

Sodium 462mg20%

Potassium 78mg2%

Carbohydrates 17g6%

Sugar 1g1%

Protein 9g18%

Vitamin A 215IU4%

Vitamin C 1.2mg1%

Calcium 117mg12%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!

TO MAKE THIS ITALIAN APPETIZER YOU MAY NEED

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Thanks so much for being a part of A Mind Full Mom!

• About
• Latest Posts

Follow me

Kristen Chidsey

Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

Follow me

Latest posts by Kristen Chidsey (see all)

• Instant Pot Vegetarian Chili - October 17, 2019
• Vegan Sweet Potato Casserole - October 15, 2019
• Easy Gluten Free Meals - October 12, 2019