Mini Lasagnas [Cupcake Lasagnas]

These are delicious. And super easy. And relatively low in fat and calories. 

If I’m being honest, they’re a little difficult to eat because they get so crisp, but nothing I (or you) can’t handle. And they’re so freakin’ good that they’re worth it.

They’re also kinda cute. Just sayin’.

The first time I made these, I was between apartments, staying with my grandma and SERIOUSLY missing having my own kitchen and using my own cookware. So I was looking for something super easy, but still good, and something that used very little cookware.

They were an instant hit. I loved them, Joel loved them, my grandma loved them. My grandpa never tried them because he doesn’t like cheese. (I know. Who doesn’t like cheese?). And I even had some leftovers for lunch the next day which was the best part.

I’ve made them a few times since then, and they’re one more reason to use wonton wrappers!

They originally came from one of my favorite food blogs (which was actually an inspiration to start blogging!), Can You Stay For Dinner?. I had thought about having a simple cooking website before that, but to be honest, I think this was probably the first food blog I ever came across. I still read everything she posts. But now I’m getting mushy, so I’ll stop!

I have changed the recipe a bit though since I don’t like meat in my lasagna, and I’m usually too lazy to make my own marinara sauce, but if you’re a meat and homemade marinara person, go for it! I’m more of a use-jarred-marinara-and-trick-people-into-thinking-I-made-it-myself type.

Anyway, let’s get a recipe out!

Here’s the printable card.

Mini Lasagnas [Cupcake Lasagnas]
Recipe Type: Dinner
Cuisine: Italian American
Author: Sam (Sizzling Mess)
  • 1 package wonton wrappers (or egg roll wrappers cut not 1/4ths)
  • 1 cup ricotta
  • 1 bunch fresh basil (you can also use ~teaspoon dried basil)
  • 2 cloves garlic, minced
  • 1 teaspoon dired oregano
  • 2 teaspoons olive oil, plus more for drizzling
  • 1 cup marinara sauce
  • 1/2 cup parmesan cheese
  1. Preheat your oven to 375F.
  2. Place your 2 tablespoons olive oil in a frying pan over medium-low heat, and then add your garlic. Sauté for about a minute, until the garlic is soft and fragrant, then add your ricotta, basil, and oregano.
  3. Let that all blend together and get warm, stirring frequently, for about 5 minutes.
  4. Also, heat up your marinara sauce if you haven’t yet.
  5. Now it’s time to assemble your lasagnas. Get out your cupcake pan (and spray it with cooking spray), and place one wonton wrapper (you will use 3 per lasagna total) on the bottom. It will be a little wrinkled, that’s okay.
  6. Spoon a spoonful of ricotta filling onto the wrapper, and cover with another wrapper. And then follow with a spoonful of marinara, and top with another wrapper.
  7. Once they’re all assembled with ricotta and marinara, drizzle some olive oil on the top wonton wrapper, and top it off with some parmesan cheese.
  8. Then bake for about 15 minutes in the oven, or until wonton wrappers are nice and crisp.
You could also add an extra layer, or include it with the marinara layer, of cooked ground beef or turkey.


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