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Homemade Lasagna Cupcakes photo

Lasagna Cupcakes

Mini lasagna made in a muffin tin for a fun, handheld twist on classic lasagna.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 cupcakes

Equipment

  • 12-cup muffin pan
  • 12-inch Non-Stick Skillet
  • Meat masher or spatula
  • Mixing Bowl
  • Measuring cups and spoons
  • rotary or box grater

Ingredients
  

  • 1.5 cups cottage cheese
  • 1 large egg
  • 2 tsp dried parsley
  • 1 lb Italian sausage, casings removed
  • 26 oz spaghetti sauce jar
  • 2.5 cups shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 36 wonton wrappers

Instructions
 

  • Preheat the oven to 375°F (190°C) and spray a 12-cup muffin pan with cooking spray.
  • In a mixing bowl, stir together the cottage cheese, egg, and dried parsley until combined; set aside.
  • In a 12-inch skillet over medium heat, cook the Italian sausage, breaking it into crumbles, until no longer pink; drain excess fat.
  • Add the jar of spaghetti sauce to the cooked sausage, stir to combine, and simmer for about 5 minutes; then remove from heat.
  • Place one wonton wrapper into the bottom of each prepared muffin cup.
  • Spoon about 1 tablespoon of the meat sauce into each cup over the first wonton, then top with a second wonton wrapper.
  • Layer a spoonful of the cottage cheese mixture, about 1 tablespoon shredded mozzarella, about 1 tablespoon meat sauce, and roughly 1 teaspoon grated Parmesan on top of the second wonton.
  • Place another wonton wrapper on top and repeat: a spoonful of cottage cheese mixture, 1 tablespoon mozzarella, 1 tablespoon meat sauce, and 1 teaspoon Parmesan.
  • Top each cupcake with the remaining shredded mozzarella (distribute evenly across cups).
  • Bake the cupcakes in the preheated oven for 20–25 minutes, until the cheese is melted and the tops are lightly golden.
  • Let the cupcakes rest in the pan for 5 minutes, run a knife around the edges to loosen, then remove from the pan and serve with any leftover meat sauce.

Notes

  • You can substitute ground beef for Italian sausage.
  • If you don’t like cottage cheese, use ricotta instead.
  • Favorite jarred sauces include Trader Joe’s Roasted Garlic, Rao’s, or La Famiglia Del Grosso.
  • You can use freshly grated Parmesan or the grated Parmesan from the green can.
  • Assemble in advance and refrigerate until ready to bake; you may need to add a few extra minutes to baking time.
  • Lasagna cupcakes can be frozen baked or unbaked; thaw before baking if frozen unbaked.