Best 6 Spinach Lasagna Cupcakes Recipes

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Indulge in culinary bliss with our exquisite Spinach Lasagna Cupcakes, a symphony of flavors and textures that will tantalize your taste buds. These delectable morsels are a delightful fusion of classic Italian lasagna and the convenience of individual servings, perfect for parties, potlucks, or a delightful weeknight meal. Each cupcake is a masterpiece, featuring layers of tender lasagna noodles, a creamy and flavorful spinach filling, and a trio of melted cheeses – mozzarella, ricotta, and Parmesan – that create a gooey, irresistible center. Topped with a sprinkling of fresh herbs and a drizzle of tangy tomato sauce, these Spinach Lasagna Cupcakes are a feast for both the eyes and the palate.

In addition to the classic Spinach Lasagna Cupcakes, this article presents a tantalizing array of variations that cater to diverse preferences and dietary restrictions. Discover the vibrant flavors of the Roasted Vegetable Lasagna Cupcakes, bursting with colorful roasted vegetables and a zesty tomato sauce. For a lighter option, the Turkey and Spinach Lasagna Cupcakes offer a leaner protein choice while retaining the comforting flavors of lasagna.

Those with dietary restrictions will find solace in the Gluten-Free Lasagna Cupcakes, specially crafted using gluten-free lasagna noodles to ensure everyone can enjoy this culinary delight. And for a vegetarian option, the Mushroom and Spinach Lasagna Cupcakes showcase the earthy flavors of mushrooms, creating a hearty and satisfying dish.

With step-by-step instructions, helpful tips, and stunning visuals, this article guides you effortlessly through the process of creating these culinary masterpieces. Embark on a culinary adventure and let your taste buds experience the magic of Spinach Lasagna Cupcakes and their delightful variations.

Check out the recipes below so you can choose the best recipe for yourself!

LASAGNA CUPCAKES



Lasagna Cupcakes image

These Lasagna Cupcakes are layers of pasta, pasta sauce, and cheese. It's portion controlled lasagna!

Provided by Christy Denney

Categories     Appetizer     Main Course

Time 35m

Number Of Ingredients 8

1/3 pound ground beef
Salt and pepper
24 wonton wrappers
1 3/4 cups Parmesan cheese (grated)
1 3/4 cups mozzarella cheese (shredded)
3/4 cup ricotta cheese
1 cup pasta sauce
Basil for garnish (optional)

Steps:

  • Preheat oven to 375ºF. Spray muffin tin with cooking spray.
  • Brown beef in a skillet and season with salt and pepper. Drain.
  • Cut wonton wrappers into circle shapes, about 2 1/4-inches wide, using a biscuit cutter or the top of a drinking glass. You can cut several at a time. Tip: For a more rustic look, leave wonton wrappers uncut.
  • 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 cup. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. top with a little meat and pasta sauce.
  • Repeat layers (wonton, Parmesan, ricotta, mozzarella, and pasta sauce). Top each cupcake with some of the reserved Parmesan and mozzarella cheeses.
  • 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 cupcake out. Garnish with basil and serve.

LASAGNA CUPCAKES



Lasagna Cupcakes image

These lasagna muffins are the perfect appetizer, lunch, or fun dinner! Packed with sauteed veggies and all the classic lasagna ingredients - just made bite sized with wonton wrappers!

Provided by Kristen McCaffrey

Categories     Appetizer     Dinner     Lunch     Side Dish     Snack

Time 40m

Yield 12

Number Of Ingredients 14

1 tsp olive oil
2 garlic cloves
1/2 tsp red pepper flakes
1/2 zucchini, finely chopped
1 red pepper, finely chopped
3 cups fresh spinach
1 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
24 wonton wrappers
1/2 cup part skim ricotta cheese
3/4 cup part skim shredded mozzarella cheese
4 tbsp Parmesan cheese
1 1/4 cup marinara sauce (I use Eden Organic which has 1 point per 1/2 cup)

Steps:

  • Preheat your oven to 375 degrees.
  • Heat the olive oil over medium heat and add the garlic and red pepper flakes. Once it becomes fragrant, add the peppers, zucchini, spinach, basil, salt, and pepper. Saute until just tender.
  • Spray the muffin tin with nonfat cooking spray and press 1 wonton wrapper into each muffin cup. Then place 1 tsp of ricotta cheese on top of the wonton wrappers. Sprinkle with a few shreds of mozzarella and ½ tsp parmesan cheese. Add in a spoonful of the vegetable mixture and then 1.5 tsp of sauce. Then press in another wonton wrapper and repeat. Sprinkle some extra mozzarella and parmesan on the tops before placing them in the oven.
  • Bake for 20-25 minutes until cheese is melted on top and the edges of the wonton skins begin to brown. Enjoy! These are great as a main dish with a salad and make a great appetizer at a party.

Nutrition Facts : ServingSize 1 cupcake, Calories 112 cal, Carbohydrate 14 g, Fat 4 g, Protein 6 g, Fiber 1 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 400 mg, Sugar 2 g

CUPCAKE LASAGNA



Cupcake Lasagna image

Dweezil and Lisa love these Cupcake Lasagnas because you can customize each one - more sauce or more cheese, with or without spinach or even adding ground turkey or meat. They exemplify the Dweezil and Lisa's approach to food - you can make them as healthy or decadent as you prefer, and the individual size is perfect portion control. You can layer them traditionally or tint the ricotta cheese to create frosting with a cherry tomato and basil garnish to continue the deception. They freeze beautifully as well.

Provided by Food Network

Categories     appetizer

Time 1h50m

Yield 8 servings

Number Of Ingredients 22

Tomato Sauce, recipe follows
2 tablespoons extra virgin olive oil
2 to 4 cloves garlic, peeled
Pinch red pepper flakes
1 pound cleaned spinach
1/2 small lemon, juiced
1 package round wonton wrappers
8 ounces mozzarella, grated
3 ounces Parmesan, grated
4 ounces ricotta cheese (half reserved for frosting if desired)
8 cherry tomatoes, for garnish
8 small basil leaves, for garnish
3 tablespoons extra-virgin oil
6 cloves garlic, peeled
Ground black pepper
6 fresh basil leaves
1 cup dry white wine
3/4 teaspoon beef bouillon paste
3/4 teaspoon vegetable bouillon paste
2 (28-ounce) cans crushed tomatoes (recommended: San Marzano)
3 whole carrots, peeled and cut into large pieces
Kosher salt

Steps:

  • Prepare the tomato sauce.
  • Preheat oven to 375 degrees F.
  • To start the lasagnas: Heat the oil in a large skillet over medium-high heat. Add the garlic cloves and red pepper flakes. Cook, stirring frequently, until the garlic is golden, about 5 minutes. Remove and discard the garlic. Add the spinach, a handful at a time, and stir-fry until it wilts, about 3 minutes. Add the lemon juice then transfer the spinach to a colander set over a bowl to 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 spinach and a spoonful of sauce. Repeat layers of wonton wrappers, cheeses, spinach and sauce, creating 6 layers in all, and ending with sauce. Sprinkle each lasagna with reserved Parmesan and mozzarella. (The "cupcakes" can alternatively be topped with Pink Ricotta Frosting. (See Cook's Note.)
  • Bake until the lasagnas are nicely browned, about 20 minutes. Serve warm garnished with cherry tomatoes and basil leaves.
  • Heat the oil in a large saucepan over medium-high heat (it should coat the bottom of the pan, add a bit more if your pan is wide). Add the garlic cloves. Season with black pepper and cook, stirring frequently until the garlic is golden, about 5 minutes. Remove and discard the garlic. Lower the heat to medium and add the basil. Cook just until the basil wilts, then add the wine. Stir in the beef and vegetable bouillon pastes, then add the tomatoes and carrots. Simmer the sauce, stirring occasionally, until the carrots are soft and the sauce sweet, about 25 minutes. Discard the carrots. Season the sauce with salt and pepper then refrigerate or freeze until needed.

LASAGNA CUPCAKES



Lasagna Cupcakes image

Italian cupcakes.

Provided by Kimberley Piper

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 12

Number Of Ingredients 9

cooking spray
⅓ pound ground beef
salt and ground black pepper to taste
24 wonton wrappers
1 ¾ cups grated Parmesan cheese
1 ¾ cups shredded mozzarella cheese
¾ cup ricotta cheese
1 cup pasta sauce (such as Muir Glen®)
¼ cup chopped fresh basil, or to taste

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

SPINACH LASAGNA



Spinach Lasagna image

Equal parts indulgent and virtuous, this meatless lasagna from Mark Bittman will please everyone at the table. Serve it with a green salad on a weeknight, or alongside a platter of meatballs for Sunday dinner. And listen: We won't tell anyone if you use no-boil noodles or frozen spinach. It's all good either way.

Provided by Mark Bittman

Categories     dinner, casseroles, main course

Time 1h

Yield 6 servings or more

Number Of Ingredients 8

12 to 16 dried or fresh lasagna noodles
3 to 4 cups good tomato sauce
2 tablespoons extra virgin olive oil
3 cups cooked spinach, squeezed dry and chopped (about 1 1/2 pounds fresh)
1 1/2 cups ricotta
1 1/2 cups coarsely grated mozzarella
2 cups grated Parmesan
Salt and freshly ground black pepper

Steps:

  • If you're using dried pasta, bring a large pot of salted water to a boil. If you're using fresh pasta sheets, cut them into long wide noodles approximately 3 inches by 13 inches, or a size that will fit into your lasagna dish. Cook the noodles (6 at a time for dried noodles) until they are tender but still underdone (they will finish cooking as the lasagna bakes); fresh pasta will take only a minute. Drain and then lay the noodles flat on a towel so they won't stick.
  • Heat the oven to 400 degrees. Grease a rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around. Put a layer of noodles (use four) in the dish, trimming any overhanging edges; top with a layer of tomato sauce, one-third of the spinach, and one-fourth of the ricotta (use your fingers to spread it evenly), the mozzarella and the Parmesan. Season with salt and pepper if desired.
  • Repeat the layers twice, and top with the remaining noodles, tomato sauce, ricotta, mozzarella and Parmesan; the top should be covered with cheese; add more ricotta and Parmesan as needed. (The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen. Bring to room temperature before proceeding.)
  • Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.

Nutrition Facts : @context http, Calories 588, UnsaturatedFat 12 grams, Carbohydrate 44 grams, Fat 30 grams, Fiber 3 grams, Protein 36 grams, SaturatedFat 16 grams, Sodium 1451 milligrams, Sugar 6 grams

SPINACH LASAGNA



Spinach Lasagna image

Due to an injury, I'm not as active as I used to be and can't burn off the calories. Because I love Italian food, one of the first things I looked for was a low-fat lasagna. This meatless recipe is not only good, it's good for you. -E. Marie Goetz, Morgantown, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 12

12 uncooked lasagna noodles
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cartons (15 ounces each) fat-free ricotta cheese
1 large egg
1 large egg white
1 cup grated Parmesan cheese, divided
1 garlic clove, minced
1 teaspoon dried basil
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
3 cups shredded part-skim mozzarella cheese
2 cans (15 ounces each) tomato sauce

Steps:

  • Cook noodles according to package directions. Rinse in cold water; drain well., In a large bowl, combine the spinach, ricotta cheese, egg, egg white, 1/4 cup Parmesan cheese, garlic, basil, pepper and nutmeg. Combine mozzarella cheese and remaining Parmesan cheese., In a 13x9-in. baking dish coated with cooking spray, layer three noodles, 3/4 cup tomato sauce, 1 cup spinach mixture and 3/4 cup cheese mixture. Repeat layers three times., Bake, uncovered, at 375° for 45-50 minutes or until bubbly. Let stand for 10-15 minutes before cutting.

Nutrition Facts : Calories 300 calories, Fat 8g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 753mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

Tips:

  • Mise en Place: Before beginning, measure and prepare all ingredients. This ensures a smooth cooking process.
  • Fresh Spinach: Use fresh spinach for the best flavor and texture. Ensure it's cleaned and chopped finely.
  • Ricotta Cheese: Use high-quality ricotta cheese for a creamy and flavorful filling. If unavailable, cottage cheese may be substituted.
  • Cooked Lasagna Noodles: Pre-cook lasagna noodles according to the package instructions. This saves time and ensures they're the right texture.
  • Filling Consistency: Aim for a thick, spreadable consistency for the spinach filling. Adjust the amount of ricotta cheese as needed.
  • Muffin Tins: Use nonstick muffin tins to prevent the cupcakes from sticking. Alternatively, grease and flour the tins.
  • Baking Time: Bake the cupcakes until the tops are golden brown and a toothpick inserted in the center comes out clean.
  • Serving: Let the cupcakes cool for a few minutes before serving. Top with additional marinara sauce and Parmesan cheese if desired.

Conclusion:

These Spinach Lasagna Cupcakes offer a unique and delicious twist on the classic lasagna dish. They are packed with flavor from the spinach, ricotta cheese, and marinara sauce, and the muffin-sized portions make them perfect for parties or quick meals. By following the tips provided, you can easily create these tasty cupcakes that are sure to impress your family and friends. Enjoy experimenting with different variations to find your favorite combinations of flavors and ingredients. Bon appétit!

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