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Homemade Lasagna Cupcakes photo

Lasagna Cupcakes

Mini lasagna baked in wonton cups with meat sauce and three cheeses for an easy, family-friendly appetizer or dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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
 

  1. Preheat the oven to 375°F (190°C) and spray a 12-cup muffin pan with cooking spray.
  2. In a medium bowl, stir together the cottage cheese, egg, and dried parsley until well combined; set aside.
  3. 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.
  4. Add the jar of spaghetti sauce to the cooked sausage, stir to combine, and simmer for about 5 minutes. Remove from heat.
  5. Place one wonton wrapper into each muffin cup, pressing to form a cup shape.
  6. Top each wonton with 1 tablespoon of the meat sauce, then place a second wonton on top.
  7. Layer a spoonful of the cottage cheese mixture, 1 tablespoon shredded mozzarella, about 1 tablespoon meat sauce, and about 1 teaspoon grated Parmesan.
  8. 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.
  9. Top each cupcake with the remaining shredded mozzarella (divide evenly among cups).
  10. Bake for 20–25 minutes, until the cheese is melted and the wontons are golden.
  11. 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.