Lasagna Cupcakes

Cupcakes with a twist. Who can resist layers of meat, cheese and tomato baked in little lasagna cupcakes? How two cultures clash or what happens when our Italo-American tastes meet in the middle.


  • 1/3 pound ground beef
  • Salt and pepper
  • 24 empanada or wonton wrappers
    • alternatively cut circles out of a sheet of puff or phyllo pastry
  • 1 3/4 cups grated Parmesan cheese
  • 1 3/4 cups grated mozzarella cheese
  • 3/4 cup ricotta cheese
  • 1 cup tomato sauce
  • basil for garnish


  1. Preheat oven to 375°F. Spray muffin tin with cooking spray.
  2. Brown beef in a skillet and season with salt and pepper. Drain.
  3. Cut wrappers into circle shapes, about 2 1/4-inches wide, using a biscuit cutter or the top of a drinking glass. You can cut several at a time.
  4. Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your cupcakes. Start layering your lasagna cupcakes. Begin with a wrapper and press it into the bottom of each muffin tin cup. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. Top with a little meat and tomato sauce.
  5. Repeat layers (wrapper, Parmesan, ricotta, mozzarella, and tomato sauce). Top each cupcake with some of the reserved Parmesan and mozzarella cheeses.
  6. Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges, then pop each lasagna cupcake out. Garnish with basil and serve.

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