Reader FavoriteLasagna Cupcakes
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Individual portions of lasagna baked in a muffin tin with layers of pasta, ricotta, meat sauce, and mozzarella. Portion control has never been this adorable.
By Mia HartwellUpdated August 19, 2026
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Individual portions, no slicing needed
- Wonton wrappers get perfectly crispy
- Freezer-friendly for meal prep
- Kids love the cupcake format
Lasagna Cupcakes
45 min totalServes 12
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 280kcal
- Protein
- 18g
- Carbs
- 20g
- Fat
- 14g
- Fiber
- 1g
- Sugar
- 3g
Step-by-Step Instructions
- 1
Preheat the oven to 375F (190C). Spray a 12-cup muffin tin generously with cooking spray.
- 2
Brown the ground beef in a skillet over medium-high heat, breaking it into small crumbles. Drain fat. Stir in the marinara sauce and simmer for 3 minutes. Set aside.
- 3
In a small bowl, mix the ricotta, egg, Parmesan, Italian seasoning, garlic powder, and a pinch of salt and pepper until smooth.
- 4
Press one wonton wrapper into each muffin cup, pushing it down to line the bottom and sides.
- 5
Spoon about 1 tablespoon of meat sauce into each cup. Add a small spoonful of the ricotta mixture on top. Sprinkle with mozzarella.
- 6
Place a second wonton wrapper on top, pressing down gently. Repeat the layers: meat sauce, ricotta, mozzarella.
- 7
Bake for 18-22 minutes until the edges of the wonton wrappers are golden and crispy, and the cheese is bubbly and browned on top.
- 8
Let the lasagna cupcakes cool in the pan for 5 minutes before removing. Run a butter knife around the edges if they stick.
- 9
Garnish with a small basil leaf on top of each one.
Pro Tips for the Best Results
- Wonton wrappers replace traditional lasagna noodles and crisp up beautifully in the muffin tin. Do not substitute with egg roll wrappers, which are too thick.
- Spray the muffin tin very generously. Cheese that leaks down the sides will cement the cups in place if the tin is not well greased.
- Let them cool for the full 5 minutes. They are fragile when scorching hot but firm up as the cheese sets.
- These freeze well. Freeze on a sheet pan first, then transfer to a freezer bag. Reheat from frozen at 350F for 15-18 minutes.
Cooking from your phone or kitchen? Print this recipe or save it as a PDF to keep it handy.
How to Cook Lasagna Cupcakes
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
1. Prep your ingredients
Before you turn on the heat, get everything ready: Preheat the oven to 375F (190C). Spray a 12-cup muffin tin generously with cooking spray. Brown the ground beef in a skillet over medium-high heat, breaking it into small crumbles. Drain fat. Stir in the marinara sauce and simmer for 3 minutes. Set aside. In a small bowl, mix the ricotta, egg, Parmesan, Italian seasoning, garlic powder, and a pinch of salt and pepper until smooth. Having your ingredients measured and within reach (mise en place) makes the rest of the cooking smooth and stress-free.
2. Start cooking
Now the main cooking begins. Press one wonton wrapper into each muffin cup, pushing it down to line the bottom and sides. Spoon about 1 tablespoon of meat sauce into each cup. Add a small spoonful of the ricotta mixture on top. Sprinkle with mozzarella. Place a second wonton wrapper on top, pressing down gently. Repeat the layers: meat sauce, ricotta, mozzarella. Keep an eye on the heat and don't rush — this is where the flavor builds.
3. Finish & serve
To bring it all together: Bake for 18-22 minutes until the edges of the wonton wrappers are golden and crispy, and the cheese is bubbly and browned on top. Let the lasagna cupcakes cool in the pan for 5 minutes before removing. Run a butter knife around the edges if they stick. Garnish with a small basil leaf on top of each one. Taste and adjust the seasoning, then serve right away while it's hot and at its best.
Storage & Make-Ahead
Refrigerate for up to 3 days. Reheat in a 350F oven for 10 minutes. Freeze for up to 2 months.
Serving Suggestions
This lasagna cupcakes pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I make these vegetarian?+
Skip the meat entirely and add a layer of sauteed spinach and mushrooms instead. The ricotta and mozzarella provide plenty of richness without the beef.
How many layers should each cupcake have?+
Two wonton wrappers with two layers of filling works best in a standard muffin tin. Going taller causes overflow and uneven cooking.
You might also like
Spaghetti Hot Dogs
Hot dogs threaded with raw spaghetti before boiling so the noodles cook right through the meat. It looks impossible until you try it, and kids lose their minds every single time.
- Total time
- ⏱ 22 min
- Calories
- 🔥 380 cal
- Protein
- 💪 16g protein
Pizza Waffles
Pizza dough pressed into a waffle iron with mozzarella, pepperoni, and marinara baked right into the grid. Crispy on the outside, melty on the inside, and served with warm sauce for dipping.
- Total time
- ⏱ 18 min
- Calories
- 🔥 420 cal
- Protein
- 💪 18g protein
Spaghetti Tacos
A pile of spaghetti and meat sauce loaded into crispy taco shells and topped with Parmesan. Made famous by a kids TV show and loved by everyone who has actually tried it.
- Total time
- ⏱ 30 min
- Calories
- 🔥 360 cal
- Protein
- 💪 20g protein
Loved this recipe? Pin it so you can find it again — and explore more easy dinners.