25 Delicious Lasagna Cupcakes Recipes Easy to Make

Lasagna lovers, rejoice! Who knew your favorite comfort food could get even more delightful and easy to make? Our roundup of 25 Delicious Lasagna Cupcakes Recipes is here to transform your dinner game. Perfect for busy weeknights or cozy weekends, these bite-sized wonders combine the heartiness of lasagna with the fun of cupcakes. Dive in and discover your next kitchen obsession!

Vegetarian Spinach Lasagna Cupcakes

Transform your lasagna game with these bite-sized, veggie-packed delights that are as fun to make as they are to eat.

Ingredients

• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 10 oz frozen spinach, thawed and drained
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 24 wonton wrappers
• 1 cup marinara sauce

Instructions

1. Preheat your oven to 375°F and grease a 12-cup muffin tin.
2. In a large bowl, mix ricotta, mozzarella, Parmesan, egg, spinach, salt, pepper, and garlic powder until well combined.
3. Press a wonton wrapper into the bottom of each muffin cup, ensuring the edges come up the sides.
4. Spoon 1 tbsp of the cheese-spinach mixture into each wonton wrapper.
5. Top with another wonton wrapper, pressing down gently, and add another tbsp of the mixture.
6. Finish with a third wonton wrapper and a small dollop of marinara sauce on top.
7. Bake for 18-20 minutes, until the edges are golden and the cheese is bubbly.
8. Let cool for 5 minutes before removing from the tin to serve.

Bursting with creamy cheese and fresh spinach flavors, these lasagna cupcakes offer a crispy wrapper contrast. Serve them with a side of extra marinara for dipping or as a party appetizer that’s sure to impress.

Chicken Alfredo Lasagna Cupcakes

Get ready to twist your taste buds with these Chicken Alfredo Lasagna Cupcakes—a fun, fork-free spin on classic comfort food that’s perfect for parties or meal prep.

Ingredients

• 1 cup shredded cooked chicken
• 1 cup Alfredo sauce
• 12 lasagna noodles
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp Italian seasoning
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F and grease a 12-cup muffin tin with olive oil.
2. Cook lasagna noodles according to package instructions, then cut each noodle into 4 equal pieces.
3. In a bowl, mix ricotta cheese, Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper.
4. Press a piece of lasagna noodle into the bottom of each muffin cup to form the base.
5. Layer 1 tbsp Alfredo sauce, 1 tbsp chicken, and 1 tbsp cheese mixture in each cup.
6. Repeat layers until cups are filled, ending with a noodle piece on top.
7. Sprinkle mozzarella cheese evenly over the top of each cupcake.
8. Bake for 20 minutes or until cheese is bubbly and golden brown.
9. Let cool for 5 minutes before removing from the tin.

Outrageously creamy with a crispy top, these lasagna cupcakes are a hit. Serve them with a side of marinara for dipping or atop a bed of greens for a lighter take.

Mushroom and Ricotta Lasagna Cupcakes

Snag these bite-sized delights for your next party—lasagna meets cupcakes in this genius mashup. Packed with creamy ricotta and earthy mushrooms, they’re a guaranteed crowd-pleaser.

Ingredients

• 1 cup ricotta cheese
• 1 cup chopped mushrooms
• 1 cup marinara sauce
• 12 lasagna noodles
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat oven to 375°F. Grease a muffin tin with olive oil.
2. Cook lasagna noodles according to package instructions, then cut into 24 squares.
3. Press one noodle square into each muffin cup, ensuring edges slightly overlap the rim.
4. In a bowl, mix ricotta, mushrooms, salt, pepper, and garlic powder.
5. Spoon 1 tbsp of the ricotta mixture into each noodle cup.
6. Top each with 1 tsp marinara sauce and a sprinkle of Parmesan.
7. Repeat layers once more, ending with Parmesan on top.
8. Bake for 20 minutes, or until edges are golden and crispy.
9. Let cool for 5 minutes before removing from tin.

Heavenly when served warm, these lasagna cupcakes boast a crispy exterior with a gooey, flavorful center. Try garnishing with fresh basil for a pop of color and freshness.

Three Cheese Lasagna Cupcakes

Ready to twist classic lasagna into bite-sized delights? These Three Cheese Lasagna Cupcakes pack all the gooey, cheesy goodness you crave into a fun, handheld format. Perfect for parties or a quick snack, they’re a game-changer.

Ingredients

• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 12 lasagna noodles, cooked
• 1 cup marinara sauce
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 375°F and grease a muffin tin with olive oil.
2. Cut cooked lasagna noodles into 24 squares to fit the muffin cups.
3. Layer a noodle square into each muffin cup, pressing down gently.
4. Mix ricotta, mozzarella, Parmesan, salt, pepper, and garlic powder in a bowl.
5. Spoon a tablespoon of the cheese mixture into each muffin cup.
6. Add a teaspoon of marinara sauce over the cheese mixture.
7. Repeat the layers, ending with a noodle square on top.
8. Bake for 15 minutes or until the edges are golden and crispy.
9. Let cool for 5 minutes before removing from the tin.

Golden and crispy on the outside, these lasagna cupcakes reveal a molten, cheesy center that’s irresistibly rich. Serve them on a platter with a side of warm marinara for dipping, and watch them disappear.

Spicy Sausage Lasagna Cupcakes

Zesty and bold, these Spicy Sausage Lasagna Cupcakes twist a classic into bite-sized perfection. Packed with heat and cheese, they’re a game-changer for dinner parties.

Ingredients

• 1 lb spicy Italian sausage
• 2 cups marinara sauce
• 12 lasagna noodles
• 15 oz ricotta cheese
• 1 egg
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried basil

Instructions

1. Preheat oven to 375°F. Grease a muffin tin with olive oil.
2. Cook lasagna noodles according to package instructions, then lay flat on a baking sheet to cool.
3. In a skillet over medium heat, brown the spicy Italian sausage for 5-7 minutes, breaking it into small pieces.
4. Stir in marinara sauce and simmer for 3 minutes. Remove from heat.
5. In a bowl, mix ricotta cheese, egg, garlic powder, and dried basil until well combined.
6. Cut lasagna noodles into 24 squares to fit the muffin tin.
7. Place a noodle square in each muffin cup, pressing down to form a cup.
8. Layer each cup with 1 tbsp ricotta mixture, 1 tbsp sausage sauce, and a sprinkle of mozzarella cheese.
9. Repeat the layers, ending with mozzarella cheese. Top with Parmesan cheese.
10. Bake for 18-20 minutes, until cheese is bubbly and golden.
11. Let cool for 5 minutes before removing from the tin.

The edges crisp up for a satisfying crunch, while the center stays gloriously gooey. Serve them on a platter with a side of extra marinara for dipping, and watch them disappear.

Pesto Lasagna Cupcakes

Pesto lasagna cupcakes are your new go-to for a twist on classic comfort food. Packed with flavor and perfect for portion control, these bite-sized delights are a game-changer for dinner parties or meal prep.

Ingredients

• 12 lasagna noodles
• 1 cup ricotta cheese
• 1/2 cup pesto
• 1 cup mozzarella cheese, shredded
• 1/4 cup parmesan cheese, grated
• 1 egg
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F and grease a muffin tin with olive oil.
2. Boil lasagna noodles according to package instructions until al dente, then drain and lay flat on a clean surface.
3. In a bowl, mix ricotta cheese, pesto, egg, salt, and pepper until well combined.
4. Cut each lasagna noodle into 4 equal pieces.
5. Place one piece of noodle into each muffin cup, pressing down to form a base.
6. Add a spoonful of the ricotta mixture on top of the noodle in each cup.
7. Sprinkle mozzarella and parmesan cheese over the ricotta mixture.
8. Repeat layers until all ingredients are used, ending with cheese on top.
9. Bake for 20 minutes or until the cheese is bubbly and golden brown.
10. Let cool for 5 minutes before removing from the tin.

Here’s the deal: these pesto lasagna cupcakes are creamy, cheesy, and have just the right amount of crunch. Serve them with a side of marinara for dipping or top with fresh basil for an extra pop of color and flavor.

Sun-Dried Tomato and Goat Cheese Lasagna Cupcakes

Zesty meets cozy in these lasagna cupcakes—sun-dried tomato and goat cheese pack a punch in every bite-sized layer.

Ingredients

• 12 lasagna noodles
• 1 cup sun-dried tomatoes, chopped
• 1 cup goat cheese, crumbled
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1/2 cup Parmesan cheese, grated
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 egg
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat oven to 375°F. Grease a muffin tin with olive oil.
2. Boil lasagna noodles for 8 minutes until al dente. Drain and lay flat on a towel.
3. Cut noodles into 24 squares to fit muffin tin cups.
4. In a bowl, mix ricotta, egg, garlic powder, salt, and pepper.
5. Press a noodle square into each muffin cup. Layer with 1 tsp marinara, 1 tsp ricotta mix, sun-dried tomatoes, and goat cheese.
6. Repeat layers, ending with a noodle square on top. Sprinkle with Parmesan.
7. Bake for 15 minutes until edges are golden. Let cool for 5 minutes.
8. Garnish with fresh basil before serving.

Golden and bubbly, these cupcakes offer a creamy center with a crispy top. Serve them as a playful appetizer or a main with a side salad for a full meal vibe.

Butternut Squash Lasagna Cupcakes

Swap out your usual pasta night for these Butternut Squash Lasagna Cupcakes—bold flavors, easy assembly, and portion-perfect for any gathering.

Ingredients

• 1 cup butternut squash puree
• 12 lasagna noodles
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded mozzarella cheese
• 1/4 cup chopped fresh basil

Instructions

1. Preheat oven to 375°F. Grease a 12-cup muffin tin with olive oil.
2. Cook lasagna noodles according to package instructions until al dente. Drain and lay flat on a clean surface.
3. In a bowl, mix butternut squash puree, ricotta, Parmesan, garlic powder, salt, and pepper until smooth.
4. Cut each lasagna noodle into 4 equal pieces. Press one piece into the bottom of each muffin cup.
5. Spread 1 tbsp of the squash mixture over the noodle in each cup. Sprinkle with mozzarella and basil.
6. Repeat layers, ending with mozzarella on top. Bake for 20 minutes or until cheese is bubbly and golden.
7. Let cool for 5 minutes before removing from the tin. Use a knife to loosen edges if needed.

Perfectly portable, these cupcakes offer a creamy, cheesy center with a slightly crispy top. Serve them as a fun appetizer or a main dish with a side salad for a complete meal.

Zucchini and Eggplant Lasagna Cupcakes

Just when you thought lasagna couldn’t get any cuter, these Zucchini and Eggplant Lasagna Cupcakes prove you wrong. Packed with layers of flavor, they’re a fun twist on the classic that’s sure to impress.

Ingredients

• 1 cup grated zucchini
• 1 cup grated eggplant
• 1 cup ricotta cheese
• 1/2 cup marinara sauce
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 12 wonton wrappers

Instructions

1. Preheat your oven to 375°F and grease a muffin tin with olive oil.
2. Press a wonton wrapper into each muffin cup, ensuring the edges are slightly ruffled for a cupcake-like appearance.
3. In a bowl, mix zucchini, eggplant, ricotta, egg, salt, and pepper until well combined.
4. Spoon a tablespoon of the vegetable mixture into each wonton wrapper.
5. Top each with a teaspoon of marinara sauce and a sprinkle of Parmesan cheese.
6. Repeat the layers until all ingredients are used, finishing with a Parmesan cheese layer.
7. Bake for 20 minutes, or until the edges are golden and crispy.
8. Let cool for 5 minutes before removing from the tin to serve.

Absolutely delightful, these lasagna cupcakes offer a crispy exterior with a soft, flavorful center. Serve them on a platter for a party or pack them for a picnic—they’re versatile and always a hit.

Buffalo Chicken Lasagna Cupcakes

Spice up your meal prep with these bite-sized delights that pack all the fiery flavor of buffalo wings into a lasagna cupcake. Perfect for game day or a fun twist on dinner, they’re sure to be a hit.

Ingredients

• 1 cup shredded cooked chicken
• 1/2 cup buffalo sauce
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 12 wonton wrappers
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a muffin tin with olive oil.
2. Press one wonton wrapper into each muffin cup, ensuring the edges are slightly ruffled for a cupcake look.
3. In a bowl, mix the shredded chicken with buffalo sauce until fully coated.
4. Layer a spoonful of ricotta cheese into each wonton cup, followed by the buffalo chicken mixture.
5. Sprinkle mozzarella and Parmesan cheeses on top of each cupcake.
6. Bake for 10-12 minutes, or until the edges are golden and the cheese is bubbly.
7. Let cool for 2 minutes before removing from the tin to serve.

Each bite delivers a crispy wonton shell with a creamy, spicy filling. Serve with a side of blue cheese dressing for dipping or top with fresh chopped celery for a crunch.

BBQ Pulled Pork Lasagna Cupcakes

Prepare to revolutionize your meal prep with these BBQ Pulled Pork Lasagna Cupcakes—bold flavors meet fun presentation in every bite.

Ingredients

• 1 cup pulled pork, cooked and shredded
• 1 cup BBQ sauce
• 12 wonton wrappers
• 1 cup ricotta cheese
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt

Instructions

1. Preheat oven to 375°F and grease a muffin tin with olive oil.
2. Press 1 wonton wrapper into each muffin cup, ensuring edges are slightly raised.
3. In a bowl, mix pulled pork with BBQ sauce until fully coated.
4. Layer 1 tbsp ricotta cheese, followed by 1 tbsp BBQ pulled pork mixture into each wonton cup.
5. Sprinkle mozzarella and Parmesan cheeses on top, then season with garlic powder and salt.
6. Repeat layers once more, finishing with a sprinkle of cheeses.
7. Bake for 15 minutes, or until edges are golden and cheese is bubbly.
8. Let cool for 5 minutes before removing from tin to serve.

Tip: For extra crispiness, broil for the last 2 minutes. Tip: Swap wonton wrappers with lasagna noodles for a traditional twist. Tip: Garnish with fresh cilantro for a pop of color and freshness.

Hearty and handheld, these cupcakes blend smoky BBQ with creamy cheeses, all wrapped in a crispy wonton shell. Serve them as appetizers or stack them high for a playful main dish.

Mexican Style Lasagna Cupcakes

Just when you thought lasagna couldn’t get any cooler, we’re turning it into cupcakes. Mexican style. Yeah, you heard that right.

Ingredients

• 1 cup shredded chicken
• 1 cup black beans, rinsed
• 1 cup corn kernels
• 1 cup enchilada sauce
• 1 cup shredded Mexican cheese blend
• 12 small flour tortillas
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp salt

Instructions

1. Preheat your oven to 375°F. Lightly grease a muffin tin with olive oil.
2. Cut the tortillas into circles slightly larger than your muffin tin cups. Press one into each cup, ensuring the edges slightly stick out.
3. In a bowl, mix the shredded chicken, black beans, corn, cumin, chili powder, and salt. Spoon this mixture evenly into the tortilla cups.
4. Drizzle enchilada sauce over each filled cup, then top with shredded cheese.
5. Bake for 15-20 minutes, until the cheese is bubbly and slightly golden. Tip: Let them cool for 5 minutes before removing to avoid burns.
6. Use a knife to gently loosen the edges, then lift each cupcake out carefully. Tip: Serve with a dollop of sour cream or guacamole on top for extra flavor.
7. Garnish with fresh cilantro if desired. Tip: These are perfect for meal prep—just reheat in the microwave for a quick snack.

Delightfully crispy on the outside, with a gooey, flavorful center, these lasagna cupcakes are a game-changer. Try stacking them high for a fun, shareable appetizer at your next party.

Greek Style Lasagna Cupcakes

Transform your lasagna game with these bite-sized Greek Style Lasagna Cupcakes—perfect for parties or a fun family dinner.

Ingredients

• 12 lasagna noodles
• 1 cup ricotta cheese
• 1 cup feta cheese, crumbled
• 1 cup spinach, chopped
• 1/2 cup kalamata olives, sliced
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup marinara sauce
• 1/2 cup mozzarella cheese, shredded

Instructions

1. Preheat oven to 375°F and grease a muffin tin with olive oil.
2. Cook lasagna noodles according to package instructions, then cut into 4-inch squares.
3. Press one noodle square into each muffin cup, ensuring the edges slightly overlap the rim.
4. In a bowl, mix ricotta, feta, spinach, olives, garlic powder, oregano, salt, and pepper.
5. Spoon 1 tbsp of the cheese mixture into each noodle cup, then top with 1 tsp marinara sauce.
6. Repeat layers with another noodle square, cheese mixture, and marinara, finishing with a noodle square on top.
7. Sprinkle mozzarella cheese over the top of each cupcake.
8. Bake for 20 minutes or until cheese is bubbly and golden.
9. Let cool for 5 minutes before removing from the tin to prevent breaking.

These lasagna cupcakes boast a crispy noodle crust with a creamy, tangy filling. Serve them with a dollop of tzatziki for an extra Greek twist.

Italian Sausage and Peppers Lasagna Cupcakes

Outrageously delicious and Instagram-worthy, these Italian Sausage and Peppers Lasagna Cupcakes twist classic flavors into bite-sized perfection. Grab your muffin tin—let’s bake up a storm.

Ingredients

• 1 lb Italian sausage, casings removed
• 1 cup marinara sauce
• 12 lasagna noodles, cooked al dente
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 bell pepper, diced
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F. Grease a 12-cup muffin tin with olive oil.
2. In a skillet over medium heat, cook Italian sausage until browned, about 5 minutes. Drain excess fat.
3. Add diced bell pepper to the skillet. Cook for 3 minutes until softened.
4. Stir in marinara sauce, garlic powder, salt, and black pepper. Simmer for 2 minutes. Remove from heat.
5. Cut cooked lasagna noodles into 24 squares. Press one square into each muffin cup, forming a base.
6. Layer 1 tbsp ricotta cheese, 1 tbsp sausage mixture, and a sprinkle of Parmesan cheese in each cup.
7. Top with another lasagna square and repeat the layering.
8. Sprinkle mozzarella cheese on top of each cupcake.
9. Bake for 15 minutes, or until cheese is bubbly and golden.
10. Let cool for 5 minutes before removing from the tin. Use a knife to loosen edges if needed.

Perfectly portable, these lasagna cupcakes boast a crispy noodle crust with a molten, cheesy center. Serve them at your next game day or pack them for a picnic—they’re a guaranteed crowd-pleaser.

Gluten-Free Lasagna Cupcakes

Ready to twist your pasta game? These Gluten-Free Lasagna Cupcakes pack all the cheesy, saucy goodness into bite-sized perfection—no fork required.

Ingredients

• 12 gluten-free lasagna noodles
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 cup marinara sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh basil

Instructions

1. Preheat oven to 375°F and grease a muffin tin with olive oil.
2. Cook gluten-free lasagna noodles according to package instructions, then cut into 4-inch squares.
3. Press one noodle square into each muffin cup, ensuring the edges slightly overlap the rim.
4. In a bowl, mix ricotta, Parmesan, minced garlic, salt, and pepper until well combined.
5. Spoon 1 tbsp of the cheese mixture into each noodle cup, then top with 1 tbsp marinara sauce.
6. Repeat layers with another noodle square, cheese mixture, and marinara sauce.
7. Sprinkle shredded mozzarella on top of each cupcake.
8. Bake for 20 minutes or until the cheese is bubbly and golden.
9. Let cool for 5 minutes before gently removing from the tin.
10. Garnish with chopped fresh basil before serving.

Serve these lasagna cupcakes warm for a melty, gooey center. The crispy edges contrast beautifully with the creamy filling—perfect for dipping in extra marinara.

Keto-Friendly Lasagna Cupcakes

Here’s a twist on lasagna that’s as fun to make as it is to eat—perfect for keto dieters and carb-counters alike.

Ingredients

• 12 slices provolone cheese
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 lb ground beef
• 1/2 cup marinara sauce
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp Italian seasoning
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F.
2. Heat olive oil in a skillet over medium heat. Add ground beef, garlic powder, Italian seasoning, salt, and pepper. Cook until beef is browned, about 5 minutes.
3. Stir in marinara sauce and simmer for 2 minutes. Remove from heat.
4. Press a slice of provolone cheese into each cup of a greased muffin tin, forming a cup shape.
5. Spoon a layer of the beef mixture into each cheese cup.
6. Add a dollop of ricotta cheese on top of the beef layer.
7. Sprinkle Parmesan cheese over the ricotta.
8. Bake for 15 minutes, or until the cheese edges are golden and crispy.
9. Let cool for 5 minutes before removing from the tin.

Cheesy, meaty, and perfectly portioned, these lasagna cupcakes deliver all the comfort of traditional lasagna without the carbs. Serve them with a side of extra marinara for dipping, or top with fresh basil for a pop of color.

Low-Carb Lasagna Cupcakes

Visualize biting into a lasagna that’s as fun to make as it is to eat—these Low-Carb Lasagna Cupcakes are your new go-to for a quick, delicious twist on the classic.

Ingredients

• 12 wonton wrappers
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 lb ground beef
• 1/2 cup marinara sauce
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F and grease a muffin tin with olive oil.
2. Press 1 wonton wrapper into each muffin cup, ensuring edges are slightly raised.
3. In a skillet over medium heat, cook ground beef until browned, about 5 minutes. Drain excess fat.
4. Stir marinara sauce, garlic powder, Italian seasoning, salt, and black pepper into the beef. Simmer for 2 minutes.
5. In a bowl, mix ricotta and Parmesan cheeses until well combined.
6. Spoon 1 tbsp of the beef mixture into each wonton cup.
7. Top with 1 tbsp of the cheese mixture, then sprinkle with mozzarella.
8. Repeat layers once more, ending with mozzarella.
9. Bake for 15 minutes, or until edges are golden and cheese is bubbly.
10. Let cool for 5 minutes before removing from the tin.

Kick up the flavor by adding a sprinkle of red pepper flakes before serving. These cupcakes boast a crispy wonton crust with layers of savory beef and creamy cheese—perfect for dipping in extra marinara.

Vegan Lasagna Cupcakes

Craving lasagna but short on time? These vegan lasagna cupcakes pack all the flavor of the classic dish into bite-sized, oven-ready delights.

Ingredients

• 1 cup marinara sauce
• 1 tbsp olive oil
• 1 cup firm tofu, crumbled
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 12 vegan wonton wrappers
• 1/2 cup vegan mozzarella shreds
• 1/4 cup nutritional yeast

Instructions

1. Preheat oven to 375°F. Lightly grease a muffin tin with olive oil.
2. In a bowl, mix crumbled tofu, garlic powder, onion powder, basil, oregano, and salt until well combined.
3. Press one wonton wrapper into each muffin cup, ensuring edges are slightly ruffled for texture.
4. Spoon 1 tbsp marinara sauce into each wonton wrapper, followed by a layer of the tofu mixture.
5. Sprinkle vegan mozzarella shreds and nutritional yeast evenly over each cupcake.
6. Repeat layers once more, finishing with a sprinkle of mozzarella on top.
7. Bake for 15-18 minutes, until edges are golden and crispy.
8. Let cool for 5 minutes before carefully removing from the tin.

Hearty and satisfying, these cupcakes boast a crispy wrapper with a creamy, cheesy center. Serve them as a fun appetizer or stack them high for a mini lasagna tower.

Seafood Lasagna Cupcakes

Get ready to twist your lasagna game with these bite-sized seafood lasagna cupcakes. Perfect for parties or a fun family dinner, they pack all the creamy, cheesy goodness into a single, irresistible bite.

Ingredients

• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb scallops
• 2 cloves garlic, minced
• 1 cup marinara sauce
• 12 wonton wrappers
• 1 cup shredded mozzarella cheese
• 1 tbsp chopped fresh basil

Instructions

1. Preheat your oven to 375°F and lightly grease a muffin tin with olive oil.
2. In a bowl, mix ricotta and Parmesan cheese until well combined. Set aside.
3. Heat olive oil in a pan over medium heat. Add shrimp, scallops, and garlic. Cook for 3-4 minutes until seafood is just opaque. Tip: Don’t overcook the seafood to keep it tender.
4. Press a wonton wrapper into each muffin cup, ensuring the edges flare out slightly.
5. Layer each cup with a teaspoon of marinara sauce, followed by the seafood mixture, then the cheese mixture. Top with mozzarella cheese. Tip: Layering in this order ensures every bite is flavorful.
6. Bake for 12-15 minutes until the edges are golden and the cheese is bubbly. Tip: Watch closely to prevent the wonton wrappers from burning.
7. Garnish with fresh basil before serving.

Amazingly, these cupcakes offer a crispy wonton base with a melt-in-your-mouth seafood and cheese filling. Serve them on a platter with a side of extra marinara for dipping, and watch them disappear in minutes.

Truffle Oil Lasagna Cupcakes

Yield to indulgence with these Truffle Oil Lasagna Cupcakes—miniature layers of pasta, cheese, and truffle oil baked to perfection. Perfect for parties or a fancy night in, they’re bite-sized bliss.

Ingredients

• 12 lasagna noodles
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 tbsp truffle oil
• 1 cup marinara sauce
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F and grease a muffin tin with olive oil.
2. Boil lasagna noodles for 8 minutes until al dente, then drain and lay flat on a clean surface.
3. Cut each noodle into 4 equal squares to fit the muffin tin cups.
4. In a bowl, mix ricotta, Parmesan, salt, and pepper until well combined.
5. Place one noodle square into each muffin cup, pressing down gently to form a base.
6. Add a teaspoon of marinara sauce over each noodle square.
7. Top with a tablespoon of the ricotta mixture, spreading evenly.
8. Sprinkle mozzarella cheese over the ricotta layer.
9. Repeat layers ending with a noodle square on top.
10. Drizzle truffle oil over each lasagna cupcake before baking.
11. Bake for 15 minutes until cheese is bubbly and edges are golden.
12. Let cool for 5 minutes before removing from the tin.

Unleash a symphony of flavors with each bite—creamy, cheesy, and aromatic. Serve these cupcakes on a sleek platter for an instant conversation starter at your next gathering.

Caramelized Onion and Bacon Lasagna Cupcakes

Forget everything you know about lasagna—these cupcakes are a game-changer. Packed with smoky bacon and sweet caramelized onions, they’re bite-sized perfection.

Ingredients

• 1 tbsp olive oil
• 2 large onions, thinly sliced
• 1 tsp sugar
• 1/2 tsp salt
• 6 strips bacon, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1/4 tsp black pepper
• 12 lasagna noodles, cooked and cut into circles
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onions, sugar, and salt. Cook for 20 minutes, stirring occasionally, until onions are golden brown.
2. In the same skillet, add bacon. Cook for 5 minutes until crispy. Remove from heat and set aside.
3. Preheat oven to 375°F. In a bowl, mix ricotta, Parmesan, egg, and black pepper until combined.
4. Press a lasagna noodle circle into each cup of a greased muffin tin. Layer with marinara sauce, ricotta mixture, caramelized onions, and bacon. Top with mozzarella.
5. Bake for 15 minutes, or until cheese is bubbly and golden. Let cool for 5 minutes before serving.

Zesty and rich, these lasagna cupcakes offer a crispy edge with a gooey center. Serve them on a platter for a fun twist at your next gathering.

Artichoke and Olive Lasagna Cupcakes

Get ready to twist your taste buds with these bite-sized delights. Perfect for parties or a fancy snack, they pack all the cheesy, savory goodness of lasagna into a cute cupcake form.

Ingredients

• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 lasagna noodles, cooked and cut into circles
• 1/2 cup chopped artichoke hearts
• 1/4 cup sliced black olives
• 1 cup shredded mozzarella cheese
• 1 tbsp olive oil
• 1/2 cup marinara sauce

Instructions

1. Preheat your oven to 375°F and grease a muffin tin with olive oil.
2. In a bowl, mix ricotta, Parmesan, egg, salt, and pepper until smooth.
3. Press a lasagna noodle circle into each muffin cup to form the base.
4. Layer each with a spoonful of the cheese mixture, then artichokes and olives.
5. Top with another noodle circle, more cheese mixture, and a sprinkle of mozzarella.
6. Bake for 20 minutes or until the cheese is bubbly and golden.
7. Let cool for 5 minutes before removing from the tin.
8. Serve warm with a side of marinara sauce for dipping.

These lasagna cupcakes are a crispy, creamy dream with a tangy kick from the artichokes and olives. Try stacking them high on a platter for an eye-catching appetizer.

Roasted Garlic and Parmesan Lasagna Cupcakes

Make your taste buds dance with these bite-sized delights that pack all the cozy flavors of lasagna into a fun, handheld format.

Ingredients

• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp roasted garlic paste
• 24 wonton wrappers
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a muffin tin with olive oil.
2. In a bowl, mix ricotta, Parmesan, roasted garlic paste, salt, and pepper until well combined.
3. Press a wonton wrapper into each muffin cup, ensuring the edges are slightly ruffled for a cupcake-like appearance.
4. Spoon a teaspoon of marinara sauce into each wonton wrapper, followed by a tablespoon of the cheese mixture.
5. Top each with another wonton wrapper, pressing down gently, then repeat the layers once more.
6. Sprinkle mozzarella cheese on top of each lasagna cupcake.
7. Bake for 15 minutes, or until the edges are golden and the cheese is bubbly.
8. Let cool for 5 minutes before removing from the tin to serve.

Here’s the scoop: these lasagna cupcakes are crispy on the outside, creamy on the inside, and bursting with roasted garlic goodness. Serve them with a side of warm marinara for dipping, or stack them high for an Instagram-worthy appetizer spread.

Sweet Potato Lasagna Cupcakes

Just when you thought lasagna couldn’t get any cooler, we’re turning it into cupcakes. Sweet potato lasagna cupcakes are here to shake up your meal prep game.

Ingredients

• 1 cup mashed sweet potatoes
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup marinara sauce
• 12 lasagna noodles, cooked
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F and grease a muffin tin with olive oil.
2. Cut the cooked lasagna noodles into circles that fit the bottom of each muffin cup.
3. Layer a noodle circle at the bottom of each cup, then add a teaspoon of marinara sauce.
4. Mix the mashed sweet potatoes with garlic powder, salt, and black pepper, then layer a tablespoon over the marinara.
5. Add a layer of ricotta cheese, followed by a sprinkle of Parmesan and mozzarella.
6. Repeat the layers until the cups are nearly full, finishing with a cheese layer.
7. Bake for 20 minutes, or until the cheese is bubbly and golden.
8. Let cool for 5 minutes before removing from the tin.

Who knew lasagna could be this fun? These cupcakes offer a creamy, cheesy bite with a sweet potato twist. Serve them upside down for a stunning presentation.

Conclusion

These 25 Delicious Lasagna Cupcakes Recipes are a game-changer for busy home cooks looking for easy, fun, and tasty meal options. Tempting and versatile, they’re perfect for any occasion. We’d love to hear which recipes you try and love—drop a comment below! Don’t forget to share your favorites on Pinterest so others can enjoy these bite-sized delights too. Happy cooking!

Bella Bacinos