These Lasagna Cupcakes are a playful, family-friendly twist on a classic comfort dish. Imagine all the cozy flavors of lasagna—savory seasoned meat, creamy cheese, bright herbs, and rich tomato sauce—baked into individual, handheld portions. They’re perfect for weeknight dinners, potlucks, or anytime you want lasagna without the long bake time or big pan. Wonton wrappers crisp up into tiny cups that cradle layers of seasoned filling and melty cheese, creating a satisfying mix of textures in every bite.

Why you’ll love these

Quick to assemble and bake—great for busy evenings.
Portable and portion-controlled, ideal for parties or lunchboxes.
All the classic lasagna flavors in small, crispy cups.
Uses everyday ingredients and keeps prep manageable.

Ingredients

1½ cups cottage cheese
1 large egg
2 tsp dried parsley
1 lb Italian sausage, casings removed
1 (26-oz) jar spaghetti sauce
2½ cups shredded mozzarella cheese
½ cup grated parmesan cheese
36 wonton wrappers

Notes on ingredients and swaps

I used a flavorful Italian-seasoned ground sausage for the filling. If you prefer a milder profile, choose a sweet Italian sausage. For a lighter twist, a chicken or turkey Italian-style sausage works beautifully and keeps the rich, seasoned flavor. The wonton wrappers crispen up fast, so they’re a perfect shortcut to mimic lasagna noodles without boiling or tearing.

Equipment

12-cup muffin tin
Large skillet
Mixing bowl
Spoon or small cookie scoop
Measuring cups and spoons

Make-ahead and storage

You can assemble these Lasagna Cupcakes a day ahead and refrigerate them, covered, then bake when you’re ready. Leftovers keep well in an airtight container in the refrigerator for 3–4 days and reheat in a 350°F oven for 10–12 minutes to refresh the crisp edges.

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin so the wonton cups release easily after baking.
In a medium mixing bowl, combine 1½ cups cottage cheese, 1 large egg, and 2 tsp dried parsley. Stir until smooth and evenly mixed; set this cheese mixture aside for layering.
Heat a large skillet over medium-high heat. Add 1 lb Italian sausage (casings removed) to the hot skillet. Break the sausage into small pieces with a spatula and cook, stirring occasionally, until no pink remains and the meat is browned, about 6–8 minutes. Drain any excess fat from the skillet.
Pour 1 (26-oz) jar spaghetti sauce into the skillet with the cooked sausage. Stir to combine and warm the sauce through for 2–3 minutes. Remove the skillet from heat and set the meat sauce aside to cool slightly.
Place 36 wonton wrappers on a clean work surface. Press one wonton wrapper into each muffin cup, pushing down gently to form a cup with slightly overlapping edges. If the wrappers dry out as you work, cover them with a damp towel.
Start assembling the cups: Spoon about 1–2 teaspoons of the meat sauce into the bottom of each wonton cup to create the first savory layer.
Spoon about 1 tablespoon of the cottage cheese mixture over the meat in each cup, smoothing it slightly so it sits evenly on top of the sauce.
Add a small sprinkle of shredded mozzarella to each cup—aim for about 1–2 teaspoons per cup. This helps create a melty middle layer.
Repeat the layering if there is room in the cups: add another small spoonful of meat sauce, followed by another dab of the cottage cheese mixture and another light sprinkle of mozzarella, until the cups are near the top but not overflowing. The goal is balanced layers in each cup.
Top each filled cup with a final sprinkle of shredded mozzarella and a light dusting of ½ cup grated parmesan cheese distributed across the 36 cups. Don’t pack the cups too full; leave a little space so the cheese can bubble and brown without spilling over too much.
Bake the muffin tin in the preheated oven for 12–15 minutes, or until the wonton edges are golden brown and crisp and the cheese is melted and bubbly. If you like a deeper golden top, switch the oven to broil for 1–2 minutes—watch closely to prevent burning.
Remove the tin from the oven and let the Lasagna Cupcakes cool in the pan for 5 minutes. Carefully run a small knife or offset spatula around each cup to loosen it, then lift the cupcakes out and transfer them to a cooling rack or serving platter.
Serve warm with extra warmed spaghetti sauce on the side for dipping and an optional sprinkle of extra parmesan or fresh parsley for color.

Troubleshooting and tips

If the wonton edges brown too quickly while the cheese is still melting, tent the muffin tin loosely with foil and continue baking until done.
To prevent soggy bottoms, allow the meat sauce to cool slightly before filling the wonton wrappers so it’s not steaming the cups during assembly.
If you’re making a large batch, keep completed, unbaked cups chilled on a baking sheet and bake them in batches so the oven temperature remains steady.
Want more herb flavor? Add a pinch of dried oregano or basil to the cottage cheese mixture for an extra Italian note.

Serving suggestions

These Lasagna Cupcakes pair beautifully with a crisp green salad, roasted vegetables, or a simple bowl of extra warm spaghetti sauce for dipping. They’re also a hit as finger food at gatherings—arrange them on a platter and let guests grab-and-go.

Final thoughts

Lasagna Cupcakes are proof that comfort food doesn’t need to be fussy. With only a handful of ingredients and straightforward assembly, you get all the deliciousness of lasagna in a fun, crispy package. Whether you’re feeding a crowd or just craving something cozy and convenient, these little cups deliver big flavor with minimal effort. Give them a try the next time you want a fresh take on a classic!

Lasagna Cupcakes

Mini lasagna baked in wonton cups with meat sauce and three cheeses for an easy, family-friendly appetizer or dinner.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 12 cupcakes

Ingredients Equipment Method Notes

Ingredients

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

Equipment

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

Method

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

Notes

Ground beef can be used instead of Italian sausage.
Ricotta may be substituted for cottage cheese if preferred.
Use freshly grated or pre-grated Parmesan as desired.
If assembling ahead, refrigerate assembled cupcakes and add a few extra minutes to baking time.
Leftover meat sauce can be served alongside the cupcakes.