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!
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.
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 a 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 the refrigerator night before serving or heat in the 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 a greased muffin tin. Follow the 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
- 1 teaspoon olive oil
- ½ pound bulk Italian sausage or your favorite ground meat
- 1 cup ricotta cheese
- ¼ cup freshly grated Parmesan Cheese
- 1 egg whisked
- 1 tablespoon fresh chopped parsley or 1 teaspoon dried
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- 1 package wonton wrappers
- 1 cup spaghetti sauce
- 8 ounces Mozzarella cheese grated
- Preheat the oven to 425 degrees F. Grease three 6-cup muffin tins or one 12-cup muffin tin and one 6 cup muffin tin for a total of 18 muffin cups.
- Heat a medium saute pan over medium-high heat and add in 1 teaspoon of oil. Add the ground meat and saute until brown, breaking up as the meat cooks. Drain off any excess grease and set it aside for the filling.
- In a large mixing bowl, mix together the egg, herbs, ricotta, and parmesan until just combined.
- Overlap 2 wonton wrappers in each muffin to cover the bottom and sides of the muffin pan.
- Fill each dough cup with about 1 ½ tablespoons ricotta mixture. Top each muffin cup with about 1 tablespoon of the cooked sausage, 1 tablespoon spaghetti sauce, and 1-2 tablespoons of the mozarella 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.