Best 6 Lasagna Cupcakes With Lasagna Noodles Recipes
Unleash your culinary creativity with these tantalizing Lasagna Cupcakes, a delightful fusion of classic Italian flavors and innovative presentation. These individual-sized treats are perfect for parties, potlucks, or simply satisfying your craving for lasagna in a fun and convenient way.
The Lasagna Cupcakes with Lasagna Noodles recipe takes center stage, guiding you through the process of crafting these delectable morsels from scratch. With detailed instructions and a comprehensive ingredient list, this recipe ensures that even novice cooks can achieve lasagna perfection.
Alternatively, if you're short on time or prefer a simpler approach, the Lasagna Cupcakes with Wonton Wrappers recipe offers a shortcut to lasagna bliss. Utilizing wonton wrappers as the cupcake "cups," this recipe streamlines the preparation process, allowing you to enjoy lasagna cupcakes with minimal effort.
For those seeking a vegetarian alternative, the Vegetarian Lasagna Cupcakes recipe reimagines the classic dish with a meatless twist. This recipe incorporates hearty vegetables like mushrooms, zucchini, and spinach, delivering a satisfying and flavorful lasagna experience without compromising on taste.
And for those with a sweet tooth, the Lasagna Cupcakes with Sweet Potato Noodles recipe adds a unique twist to the traditional lasagna formula. Sweet potato noodles replace the usual lasagna noodles, creating a delightful combination of savory and sweet flavors that will surprise and delight your taste buds.
Whichever recipe you choose, these Lasagna Cupcakes are sure to impress and tantalize. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones craving more.
LASAGNA CUPCAKES
These Lasagna Cupcakes are mini, bite-sized versions of your favorite Italian dish. All the amazing flavors of lasagna packed into cupcake form!
Provided by Kevin and Amanda
Categories Dinner
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Brown sausage and hamburger in a large skillet over medium high heat and drain. Divide into 4 portions and reserve three for another night. Add spaghetti sauce to remaining meat mixture and stir to combine.
- In a large bowl, combine the ricotta the salt and pepper and stir to combine.
- Coat a 12 cup muffin tin with cooking spray, and arrange a wonton wrapper in each cup. Take half the ricotta mixture and divide it among the 12 cups. Top with half of the meat sauce, and sprinkle with shredded cheese. Place another wonton wrapper over the cheese, and repeat the layers by adding the remaining ricotta cheese, meat sauce, and top with shredded cheese.
- Bake at 375 degrees for 10 to 15 minutes until the cheese is melted and the wonton wrappers are golden. Cool in the muffin tin for 5-10 minutes before serving.
Nutrition Facts : Calories 1037 calories, Sugar 4.8 g, Sodium 2728.6 mg, Fat 70.2 g, SaturatedFat 32.4 g, TransFat 1.7 g, Carbohydrate 20.2 g, Fiber 1.8 g, Protein 78.9 g, Cholesterol 279.4 mg
LASAGNA CUPCAKES
Italian cupcakes.
Provided by Kimberley Piper
Categories World Cuisine Recipes European Italian
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 13.8 g, Cholesterol 34.9 mg, Fat 9.4 g, Fiber 0.8 g, Protein 14.2 g, SaturatedFat 5.2 g, Sodium 495.3 mg, Sugar 2.2 g
LASAGNA CUPCAKES WITH NOODLES
Steps:
- have all of your lasagna ingredients ready (at the point where you would layer them in your lasagna pan). shove a lasagna noodle (or a part of one) into a cupcake liner, letting it run up the sides It's a big mess and that's fine. Next, pour some meat sauce on top. Cover that with one layer of lasagna innards (typically ricotta and mozzarella). Top with a square of noodle (again, it's totally imperfect), more meat sauce, and some Parmesan cheese. Bake the same way as you would method one: Put the filled liners into a baking dish (you can use the same type of dish you would use to bake lasagna). Cover with foil and bake at 375 F for 30 minutes. Remove the foil and bake for another five minutes until the tops are bubbly. Serve warm, refrigerate, or freeze and store for a time when you need a quick snack. Read more at http://www.cupcakeproject.com/2012/02/lasagna-cupcakes-two-ways.html#J7Fj0sMURESVjqQd.99
SPINACH LASAGNA CUPCAKES
These are great meatless, individual-serve lasagna cups.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 6 jumbo muffin cups with cooking spray
- Line each muffin cup with 2 lasagna noodle halves, crisscrossing over bottom of cup, coming up sides of cup. Spoon about 1 tablespoon pasta sauce over noodles in each cup.
- In medium bowl, mix spinach, ricotta cheese, oregano, garlic powder, salt and egg. Place about 1/2 cup spinach mixture over sauce in each muffin cup; top each with about 3 tablespoons pasta sauce, 1 1/2 tablespoons mozzarella cheese and 1 teaspoon Parmesan cheese. Cover with foil.
- Bake 35 minutes. Uncover; bake about 5 minutes longer or until cheese is melted. Let stand in pan 10 minutes; remove from pan, and serve immediately. If desired, serve with additional pasta sauce.
Nutrition Facts : Calories 340, Carbohydrate 33 g, Cholesterol 75 mg, Fat 1, Fiber 3 g, Protein 17 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 8 g, TransFat 0 g
LASAGNA CUPCAKES
Cupcakes are coming in all shapes and sizes these days but seriously...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. Usually lasagna looks like a big gooey mess, but when it's in cupcake form it looks elegant and refined. Wonton wrappers are used as the pasta element in this lasagna, eliminating the nightmare and logistics of trying to make pasta noodles cupcake sized. 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. Just take a stack of wonton wrappers and place a drinking glass on top. Using a knife, cut around to the glass to make circle shapes.
Provided by disturbeds10
Categories One Dish Meal
Time 35m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 8
Steps:
- 1 Preheat oven to 375 degrees. Spray muffin tin with cooking spray.
- 2 Brown beef, and season with salt and pepper. Drain.
- 3 Cut wonton wrappers into circle shapes (about 2 1/4- inches) using a biscuit cutter or using the top of a drinking glass. You can cut several at a time. Note: For a more rustic look, no cutting necessary!
- 4 Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. Top with a little meat and pasta sauce.
- 5 Repeat layers again (i.e. wonton, Parmesan, ricotta, mozzarella, and pasta sauce). Top with reserved Parmesan and mozzarella cheeses.
- 6 Bake for 18-20 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.
- 7 Garnish with basil and serve.
Nutrition Facts : Calories 230.9, Fat 12.5, SaturatedFat 6.9, Cholesterol 44, Sodium 525.9, Carbohydrate 13.6, Fiber 0.8, Sugar 2.2, Protein 15.2
LASAGNA CUPCAKES
I love these. You can make them fancy for your next dinner party or simple for the kids. They are so fun to do and great to make a day or so ahead. You can use any fillings you like. I prefer hamburger meat but you could use anything from spinach to sausage. I haven't had luck in finding round wonton wrappers to I cut the square ones and then line my cupcake pan. When you are done layering you can pipe ricotta on top to make it look like a real cupcake....I don't do that and found it is just as good.
Provided by KTLynn
Categories Meat
Time 20m
Yield 8 cupcakes
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- To start the lasagnas: Cook hamburger meat, season to taste, drain.
- Reserve 8 tablespoons of Parmesan and 8 tablespoons of mozzarella-this will be the topping. The remaining cheese will be used in the lasagnas (note you can vary the amount of cheese to taste keeping in mind that the parmesan is salty, the mozzarella is sweet as well as salty and helps to hold the lasagnas together, and the ricotta is sweet and creamy).
- Start assembling the lasagnas. Line each cupcake mold with a round wonton wrapper. Put a little Parmesan, a little mozzarella, and a little ricotta into each mold. Top with a little meat and a spoonful of sauce. Repeat layers of wonton wrappers, cheeses, meat and sauce, creating 6 layers in all, and ending with sauce. Sprinkle each lasagna with reserved Parmesan and mozzarella.
- Bake until the lasagnas are nicely browned, about 20 minutes. Serve warm garnished with cherry tomatoes and basil leaves.
Tips:
- Use a muffin tin with 12 cups to make the lasagna cupcakes.
- Cook the lasagna noodles according to the package instructions and cut them into small pieces.
- Make sure the ricotta cheese is at room temperature before mixing it with the other ingredients.
- Use a piping bag to fill the muffin cups with the lasagna mixture.
- Top the lasagna cupcakes with mozzarella cheese and Parmesan cheese before baking.
- Bake the lasagna cupcakes for 25-30 minutes, or until the cheese is melted and bubbly.
- Let the lasagna cupcakes cool for a few minutes before serving.
Conclusion:
Lasagna cupcakes are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks, and they can be made ahead of time. With a few simple tips, you can make perfect lasagna cupcakes every time.
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