Best 4 Mini Lasagna Cupcakes Recipes
Indulge in the delectable symphony of flavors presented by these Mini Lasagna Cupcakes, a delightful fusion of classic Italian lasagna and the charm of individual serving. Each cupcake boasts a medley of savory layers, starting with a hearty base of seasoned ground beef, sausage, or vegetables, enveloped in a velvety blanket of creamy béchamel sauce. A generous sprinkle of mozzarella and Parmesan cheeses adds a golden-brown, crispy crown, while the tender layers of pasta nestled within fuse the flavors into a harmonious bite. These individual-sized delights are not only visually appealing but also deliver a burst of authentic Italian flavors. Whether you're hosting a party, seeking a quick weeknight meal, or simply craving a comforting dish, these Mini Lasagna Cupcakes promise to satisfy your taste buds and leave you craving more. Discover the step-by-step guide and variations to suit your preferences within the article, and embark on a culinary journey that celebrates the essence of Italian cuisine.
Check out the recipes below so you can choose the best recipe for yourself!
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
MINI SAUSAGE LASAGNA
The home economists in our Test Kitchen created this tasty mini lasagna. It strikes a perfect balance between cheese and tomato flavors.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2-3 servings.
Number Of Ingredients 9
Steps:
- Cut 3 noodles widthwise in halt. Cut remaining noodle widthwise into thirds. Crumble sausage into a skillet; cook over medium heat until no longer pink. Drain. Stir in spaghetti sauce; set aside. In a bowl, combine the ricotta, egg, Parmesan and seasonings; set aside., Spread 3 tablespoons meat sauce in a shallow 1-qt. baking dish. Top with two large noodle pieces and one small piece. Layer with half of the ricotta cheese mixture and 1/3 cup mozzarella cheese. Repeat layers once, starting with sauce. Top with remaining noodles, meat sauce and mozzarella cheese. , Cover and bake at 375° for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 631 calories, Fat 36g fat (17g saturated fat), Cholesterol 168mg cholesterol, Sodium 1223mg sodium, Carbohydrate 45g carbohydrate (14g sugars, Fiber 5g fiber), Protein 33g protein.
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
Individual lasagnas, baked in muffin cups, are prepped in 15 minutes and ready in an hour! They're kid-pleasing, and vegetarian too.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 1h
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. In small bowl, mix ricotta cheese, Parmesan cheese and egg. In another small bowl, mix pasta sauce and soy-protein crumbles.
- Place 1 round wrapper in bottom of each muffin cup; top each with 1 heaping tablespoon pasta sauce mixture and 1 tablespoon cheese mixture. Repeat layers, ending with pasta sauce mixture. Sprinkle each with mozzarella cheese.
- Spray large sheet of foil with cooking spray; place sprayed side down over pan. Bake 15 minutes. Uncover; bake 15 minutes longer. Let stand about 15 minutes before serving.
Nutrition Facts : Calories 170, Carbohydrate 13 g, Cholesterol 30 mg, Fiber 2 g, Protein 12 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 6 g, TransFat 0 g
Tips:
- Use fresh ingredients: Fresh ingredients will give your mini lasagna cupcakes the best flavor. If possible, use homemade tomato sauce and ricotta cheese. For a richer flavor, you can also use a mixture of ground beef and Italian sausage.
- Don't overcook the lasagna noodles: The lasagna noodles should be cooked al dente, or slightly firm to the bite. Overcooked noodles will be mushy and ruin the texture of your mini lasagna cupcakes.
- Let the lasagna cupcakes cool completely before serving: This will allow the flavors to meld and the cupcakes to set. You can also make the lasagna cupcakes ahead of time and refrigerate them overnight. Simply reheat them in the oven before serving.
- Use cupcake liners to make the lasagna cupcakes: Cupcake liners will help the lasagna cupcakes hold their shape and make them easier to serve. You can also use muffin tins, but you will need to grease them well to prevent the lasagna cupcakes from sticking.
Conclusion:
Mini lasagna cupcakes are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks, and they can also be made ahead of time. With just a few simple ingredients, you can create a dish that is sure to impress your friends and family.
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