19 Delicious Lasagna Cupcakes Recipes Creative

Who says lasagna has to be a big, messy affair? These lasagna cupcakes are the perfect bite-sized twist on the classic comfort food—quick to make, fun to serve, and endlessly customizable! Whether you’re craving a cozy weeknight dinner or a crowd-pleasing party appetizer, we’ve rounded up 19 delicious recipes that will have everyone reaching for seconds. Let’s dig in!

Spinach and Ricotta Lasagna Cupcakes

These adorable Spinach and Ricotta Lasagna Cupcakes are a fun twist on classic lasagna, perfect for portion-controlled comfort food or party appetizers!

• 12 wonton wrappers
• 1 cup whole-milk ricotta cheese
• 1 cup chopped fresh spinach (packed)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup marinara sauce (for serving)

1. Preheat oven to 375°F. Lightly grease a 12-cup muffin tin.
2. Press 1 wonton wrapper into each muffin cup, forming a cup shape (edges will overlap slightly).
3. In a bowl, mix ricotta, spinach, mozzarella, Parmesan, egg, garlic powder, salt, and black pepper until combined.
4. Spoon the filling evenly into the wonton cups (about 1½ tbsp each).
5. Bake for 15–18 minutes until edges are golden and filling is set.
6. Let cool for 5 minutes, then gently remove from the tin. Serve warm with marinara sauce for dipping.

The crispy wonton “crust” and creamy spinach-ricotta filling make these irresistible—plus, they’re way easier to serve than traditional lasagna!

Tip: For extra flavor, stir ¼ tsp red pepper flakes into the ricotta mixture.

Beef and Cheese Lasagna Cupcakes

These adorable lasagna cupcakes pack all the cheesy, meaty goodness of classic lasagna into bite-sized portions—perfect for parties or a fun weeknight twist!

Ingredients:

• 12 wonton wrappers
• 1/2 lb ground beef
• 1/2 cup marinara sauce
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• 3/4 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese
• 1 tbsp chopped fresh basil (optional, for garnish)

Instructions:

1. Preheat oven to 375°F. Lightly grease a 12-cup muffin tin.
2. Brown the ground beef in a skillet over medium heat, breaking it into crumbles. Drain excess fat, then stir in marinara sauce, garlic powder, oregano, salt, and black pepper. Simmer for 2 minutes.
3. Press one wonton wrapper into each muffin cup, folding edges to fit. Layer with 1 tbsp ricotta, 1 tbsp beef mixture, and a sprinkle of mozzarella. Repeat with a second wonton layer.
4. Top each cupcake with remaining mozzarella and Parmesan. Bake for 15–18 minutes until cheese is bubbly and edges are golden.
5. Let cool 5 minutes, then garnish with fresh basil before serving.

The crispy wonton layers give these mini lasagnas a satisfying crunch, while the ricotta keeps them irresistibly creamy inside.

Tip: For a shortcut, use store-bought meat sauce instead of browning beef—just stir in the seasonings!

Vegetarian Lasagna Cupcakes with Zucchini

These adorable lasagna cupcakes pack all the cheesy, saucy goodness of classic lasagna into a single-serving bite—perfect for meal prep or a fun party appetizer!

Ingredients:

• 12 wonton wrappers
• 1 medium zucchini, thinly sliced into rounds
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup marinara sauce
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Lightly grease a 12-cup muffin tin with olive oil.
2. Press 1 wonton wrapper into each muffin cup, folding edges as needed to fit. Bake for 5 minutes until lightly crisp.
3. In a bowl, mix ricotta, mozzarella, Parmesan, oregano, garlic powder, and salt.
4. Layer each cup: spoon 1 tsp marinara sauce, then 1 tbsp ricotta mixture, and 2-3 zucchini slices. Repeat layers once, ending with zucchini.
5. Bake for 18–20 minutes until zucchini is tender and cheese bubbles. Let cool 5 minutes before lifting out.

The crispy wonton “crust” and stacked layers make these cupcakes as fun to eat as they are to assemble—no fork required!

Tip: Swap zucchini for roasted eggplant or spinach for a twist.

Chicken Alfredo Lasagna Cupcakes

These adorable lasagna cupcakes pack all the creamy, cheesy goodness of chicken Alfredo into bite-sized portions—perfect for parties or a fun weeknight twist!

Ingredients:

• 12 wonton wrappers
• 1 cup cooked shredded chicken
• 1 cup Alfredo sauce (store-bought or homemade)
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 tsp garlic powder
• 1/2 tsp dried Italian seasoning
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. Lightly grease a 12-cup muffin tin.
2. Press 1 wonton wrapper into each muffin cup, forming a cup shape. Bake for 5 minutes until lightly crisp.
3. In a bowl, mix shredded chicken, Alfredo sauce, ricotta, Parmesan, 1/2 cup mozzarella, garlic powder, and Italian seasoning.
4. Spoon the mixture evenly into the wonton cups. Top with remaining 1/2 cup mozzarella.
5. Bake for 12–15 minutes until cheese is bubbly and edges are golden.
6. Let cool 2 minutes, then garnish with fresh parsley before serving.

The crispy wonton “crust” gives these cupcakes a delightful crunch, while the gooey Alfredo filling keeps them irresistibly creamy. Kids and adults alike will love the handheld portion size!

Tip: For extra flavor, stir 1/4 tsp red pepper flakes into the filling or sprinkle on top before baking.

Pesto and Mozzarella Lasagna Cupcakes

These adorable Pesto and Mozzarella Lasagna Cupcakes are a fun twist on classic lasagna, packing all the cheesy, herby goodness into single-serve portions—perfect for parties or weeknight dinners!

• 12 wonton wrappers
• 1 cup basil pesto (store-bought or homemade)
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• Olive oil spray

1. Preheat oven to 375°F. Lightly spray a 12-cup muffin tin with olive oil spray.
2. Press 1 wonton wrapper into each muffin cup, forming a cup shape. Bake for 5 minutes until lightly crisp.
3. In a bowl, mix ricotta, Parmesan, garlic powder, and black pepper. Layer each cup: spread 1 tsp pesto, then 1 tbsp ricotta mixture, and sprinkle with mozzarella. Repeat with another wonton wrapper and layers.
4. Bake for 12–15 minutes until cheese is bubbly and edges are golden. Let cool 2 minutes before removing.

The crispy wonton layers and gooey pesto-mozzarella filling make these cupcakes irresistibly fun to eat—no fork required!

Tip: For extra crunch, sprinkle the tops with panko breadcrumbs before baking.

Three-Cheese Lasagna Cupcakes

These adorable lasagna cupcakes pack all the cheesy, saucy goodness of classic lasagna into bite-sized portions—perfect for parties or fuss-free weeknights!

Ingredients:

• 12 wonton wrappers
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 cup marinara sauce
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• Fresh basil leaves (for garnish)

Instructions:

1. Preheat oven to 375°F. Lightly grease a 12-cup muffin tin.
2. Press 1 wonton wrapper into each muffin cup, forming a cup shape.
3. In a bowl, mix ricotta, 1/2 cup mozzarella, Parmesan, garlic powder, oregano, salt, and black pepper.
4. Spoon 1 tbsp marinara into each wonton cup, then add 1 tbsp ricotta mixture. Repeat layers once more.
5. Top each cupcake with remaining 1/2 cup mozzarella. Bake for 15–18 minutes until cheese is bubbly and edges are golden.
6. Let cool 5 minutes, then garnish with fresh basil before serving.

The crispy wonton “crust” and triple-cheese filling make these irresistible—no fork required!

Tip: For a meaty twist, brown 1/2 lb Italian sausage and layer it with the sauce.

Spicy Sausage Lasagna Cupcakes

These adorable lasagna cupcakes pack all the cheesy, meaty goodness of the classic dish into a fun, single-serving format—perfect for parties or weeknight cravings!

Ingredients:

• 12 wonton wrappers
• 1/2 lb spicy Italian sausage, casings removed
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp crushed red pepper flakes
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1 tbsp olive oil
• Fresh basil, for garnish

Instructions:

1. Preheat oven to 375°F. Brush a 12-cup muffin tin with 1 tbsp olive oil.
2. Press 1 wonton wrapper into each muffin cup, folding edges slightly to fit.
3. Brown spicy Italian sausage in a skillet over medium heat, breaking it into crumbles, about 5 minutes. Drain excess fat.
4. In a bowl, mix 1 cup ricotta, 1/4 cup Parmesan, 1 tsp oregano, 1/2 tsp garlic powder, and 1/4 tsp red pepper flakes.
5. Layer each cup: spoon in 1 tbsp marinara, then sausage, then 1 tbsp ricotta mixture. Top with 1 tbsp mozzarella.
6. Bake 15–18 minutes until cheese melts and edges crisp. Cool 5 minutes, garnish with basil, and serve.

The crispy wonton “crust” and spicy sausage give these mini lasagnas a playful twist—your guests will love peeling off the muffin liners to dig in!

Tip: For extra heat, stir 1/2 tsp red pepper flakes into the marinara before layering.

Mushroom and Truffle Lasagna Cupcakes

These adorable lasagna cupcakes pack all the rich, earthy flavors of a classic mushroom lasagna into bite-sized portions—perfect for parties or a cozy night in.

Ingredients:

• 12 round wonton wrappers
• 2 tbsp olive oil
• 2 cups cremini mushrooms, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp truffle oil
• 1/2 cup shredded mozzarella cheese
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. Lightly grease a 12-cup muffin tin.
2. Press 1 wonton wrapper into each muffin cup, forming a cup shape. Bake for 5 minutes until lightly crisp.
3. Heat olive oil in a skillet over medium heat. Add mushrooms and garlic; cook for 5 minutes until softened. Season with salt and black pepper.
4. In a bowl, mix ricotta, Parmesan, and truffle oil until smooth.
5. Layer each wonton cup with 1 tsp ricotta mixture, 1 tbsp mushrooms, and a sprinkle of mozzarella. Repeat layers once more.
6. Bake for 12–15 minutes until cheese is bubbly and edges are golden. Garnish with parsley.

The truffle oil adds a luxurious depth to these mini lasagnas, while the crispy wonton cups make them irresistibly fun to eat.

Tip: For extra richness, drizzle with a touch more truffle oil before serving.

Caprese Lasagna Cupcakes

These Caprese Lasagna Cupcakes are a fun twist on two classics—individual portions of cheesy, herby goodness that bake up in minutes!

• 12 wonton wrappers
• 1 cup shredded mozzarella cheese
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1/2 tsp dried basil
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 2 tbsp chopped fresh basil
• 1 tbsp olive oil
• 1 tbsp balsamic glaze (for drizzling)

1. Preheat oven to 375°F. Lightly grease a 12-cup muffin tin with olive oil.
2. Press 1 wonton wrapper into each muffin cup, forming a cup shape.
3. In a bowl, mix ricotta, Parmesan, egg, dried basil, garlic powder, salt, and black pepper until smooth.
4. Spoon 1 tbsp of the ricotta mixture into each wonton cup, then top with 1 tbsp shredded mozzarella.
5. Add another wonton wrapper on top (angled slightly to create layers), then repeat with another layer of ricotta mixture and mozzarella.
6. Bake for 12–15 minutes until edges are golden and cheese is bubbly.
7. Let cool for 5 minutes, then top each cupcake with cherry tomato halves, fresh basil, and a drizzle of balsamic glaze.

The layers of crispy wonton, creamy ricotta, and juicy tomatoes make these cupcakes a showstopper—perfect for passing around at parties!

Tip: For extra crunch, spritz the wonton wrappers with olive oil before baking.

Buffalo Chicken Lasagna Cupcakes

These spicy, cheesy lasagna cupcakes pack all the bold flavors of buffalo chicken into a fun, bite-sized package—perfect for game day or a weeknight twist on comfort food.

Ingredients:

• 12 wonton wrappers
• 1 cup shredded cooked chicken
• 1/2 cup buffalo sauce (like Frank’s RedHot)
• 1/2 cup ricotta cheese
• 1/4 cup crumbled blue cheese
• 1/4 cup shredded mozzarella cheese
• 2 tbsp chopped scallions
• 1 tbsp melted butter

Instructions:

1. Preheat oven to 375°F. Lightly grease a 12-cup muffin tin with nonstick spray.
2. Press 1 wonton wrapper into each muffin cup, forming a cup shape. Brush edges lightly with melted butter.
3. In a bowl, toss shredded chicken with buffalo sauce until fully coated. Spoon equal amounts into the wonton cups.
4. Top each with 1 tsp ricotta, a sprinkle of blue cheese, and a pinch of mozzarella.
5. Bake for 12–15 minutes until edges are crispy and cheese is bubbly. Garnish with scallions.

The crispy wonton “crust” and gooey, spicy filling make these irresistible—just try stopping at one!

Tip: For extra heat, drizzle with extra buffalo sauce before serving.

Eggplant Parmesan Lasagna Cupcakes

These adorable lasagna cupcakes pack all the cheesy, saucy goodness of eggplant Parm into a fun, single-serving format—perfect for parties or meal prep!

Ingredients:

• 1 medium eggplant, sliced into ¼-inch rounds
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp garlic powder
• 1 cup marinara sauce
• 12 wonton wrappers
• 1 cup shredded mozzarella
• ¼ cup grated Parmesan
• ½ tsp dried oregano
• Fresh basil for garnish

Instructions:

1. Preheat oven to 375°F. Brush eggplant slices with 1 tbsp olive oil, sprinkle with ½ tsp salt and ½ tsp garlic powder, then roast on a baking sheet for 15 minutes until tender.
2. Press a wonton wrapper into each cup of a greased muffin tin. Layer with 1 tbsp marinara, a roasted eggplant slice, 1 tbsp mozzarella, and a sprinkle of ¼ tsp oregano. Repeat layers once more.
3. Top each cupcake with 1 tsp Parmesan and bake for 12–15 minutes until bubbly and golden. Let cool 5 minutes, then garnish with fresh basil.

The crispy wonton “crust” and stacked layers make every bite a mix of textures—no fork required!

Tip: For extra crunch, spritz the wonton wrappers with cooking spray before baking.

Shrimp Scampi Lasagna Cupcakes

These adorable lasagna cupcakes pack all the garlicky, buttery flavors of shrimp scampi into a fun, single-serving bite—perfect for parties or a cozy night in!

Ingredients:

• 12 wonton wrappers
• 1/2 lb medium shrimp, peeled and deveined
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/4 cup dry white wine
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup shredded mozzarella cheese
• 1 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. Press 1 wonton wrapper into each cup of a greased muffin tin, forming a cup shape. Bake for 5 minutes until lightly crisp.
2. In a skillet, melt 2 tbsp butter over medium heat. Add 3 cloves minced garlic and 1/4 tsp red pepper flakes; sauté 30 seconds until fragrant. Add shrimp and cook 2 minutes per side until pink. Pour in 1/4 cup white wine and simmer 1 minute. Remove shrimp and chop into small pieces.
3. In a bowl, mix 1/2 cup ricotta, 1/4 cup Parmesan, 1 tbsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper. Fold in chopped shrimp.
4. Divide filling among wonton cups. Top each with 1 tsp mozzarella. Bake 12 minutes until cheese melts. Garnish with 1 tbsp parsley.

The crispy wonton cups give these mini lasagnas a playful crunch, while the wine-infused shrimp filling keeps them luxuriously tender.

Tip: For extra richness, drizzle with melted butter mixed with a pinch of garlic powder before serving.

BBQ Pulled Pork Lasagna Cupcakes

These playful lasagna cupcakes combine smoky pulled pork, tangy BBQ sauce, and melty cheese in a perfectly portioned bite—ideal for game day or a fun weeknight twist!

Ingredients:

• 12 wonton wrappers (square)
• 1 1/2 cups cooked pulled pork
• 1/2 cup BBQ sauce, plus 2 tbsp for drizzling
• 1/2 cup ricotta cheese
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• 1 cup shredded mozzarella cheese
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. Preheat oven to 375°F. Lightly grease a 12-cup muffin tin.
2. Press 1 wonton wrapper into each muffin cup, folding edges slightly to fit.
3. In a bowl, mix pulled pork with 1/2 cup BBQ sauce. In another bowl, stir ricotta, garlic powder, and smoked paprika.
4. Layer each cup: 1 tbsp pork mixture, 1 tsp ricotta mixture, and a sprinkle of mozzarella. Repeat layers once more.
5. Bake for 15–18 minutes until cheese bubbles and edges crisp. Drizzle with remaining 2 tbsp BBQ sauce and garnish with cilantro.

The crispy wonton “crust” and gooey BBQ-cheese layers make these irresistible finger food—no fork required!

Tip: Swap pulled pork for shredded chicken or jackfruit for a lighter twist.

Mexican-Inspired Lasagna Cupcakes

These playful lasagna cupcakes pack all the bold flavors of enchiladas into a fun, single-serving format—perfect for game day or weeknight dinners!

Ingredients:

• 12 small flour tortillas (6-inch)
• 1 cup shredded cooked chicken
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels (fresh or thawed frozen)
• 1 1/2 cups shredded Monterey Jack cheese
• 1/2 cup red enchilada sauce
• 1/4 cup chopped fresh cilantro
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• Cooking spray

Instructions:

1. Preheat oven to 375°F. Lightly spray a 12-cup muffin tin with cooking spray.
2. Press 1 tortilla into each muffin cup, folding edges to fit. Bake for 5 minutes to crisp slightly.
3. In a bowl, mix chicken, black beans, corn, 1 cup cheese, enchilada sauce, cilantro, 1 tsp cumin, and 1/2 tsp garlic powder.
4. Divide filling among tortilla cups. Top with remaining 1/2 cup cheese.
5. Bake for 15–18 minutes until cheese melts and edges are golden. Let cool 5 minutes before serving.

The crispy tortilla “crust” soaks up the saucy filling just like lasagna noodles—but with a south-of-the-border twist!

Tip: For extra flair, garnish with diced avocado or a dollop of sour cream.

Gluten-Free Lasagna Cupcakes

These adorable lasagna cupcakes pack all the cheesy, saucy goodness of traditional lasagna into a perfectly portioned gluten-free bite—ideal for parties or meal prep!

Ingredients:

• 12 gluten-free lasagna noodles, broken into 2-inch pieces
• 1 cup ricotta cheese
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 1 tsp dried basil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 1/2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Grease a 12-cup muffin tin with 1 tbsp olive oil.
2. Boil the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a bowl, mix 1 cup ricotta, 1 egg, 1/4 cup Parmesan, 1 tsp basil, 1/2 tsp garlic powder, and 1/2 tsp salt.
4. Press 2-3 noodle pieces into each muffin cup to form a base. Layer with 1 tbsp marinara, 1 tbsp ricotta mixture, and 1 tbsp mozzarella. Repeat layers once more.
5. Bake for 20 minutes until bubbly and golden. Let cool 5 minutes before removing.

The crispy noodle edges and gooey center make these cupcakes irresistible—plus, they freeze like a dream for quick lunches!

Tip: For extra flavor, stir 1/4 cup chopped fresh spinach into the ricotta mixture.

Keto-Friendly Lasagna Cupcakes

These adorable lasagna cupcakes pack all the cheesy, meaty goodness of classic lasagna into a perfectly portioned low-carb bite—no noodles required!

Ingredients:

• 12 slices low-carb tortillas (or 6-inch rounds)
• 1 cup ricotta cheese
• 1 large egg
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup no-sugar-added marinara sauce
• 1/2 lb cooked Italian sausage or ground beef

Instructions:

1. Preheat oven to 375°F. Press 1 tortilla slice into each cup of a greased 12-cup muffin tin, folding edges as needed to fit.
2. In a bowl, mix ricotta, egg, garlic powder, oregano, salt, and pepper. Spoon 1 tbsp into each tortilla cup.
3. Layer 1 tbsp marinara, a pinch of cooked sausage, 1 tbsp mozzarella, and 1 tsp Parmesan in each cup. Repeat layers once.
4. Bake for 18–20 minutes until cheese is bubbly and edges are crisp. Let cool 5 minutes before lifting out.

The crispy tortilla “crust” and double-cheese layers make these cupcakes irresistibly satisfying—ideal for meal prep or game-day snacks!

Tip: For extra flavor, stir 1/4 cup chopped fresh basil into the ricotta mixture.

Vegan Lasagna Cupcakes with Cashew Cheese

These adorable lasagna cupcakes pack all the comfort of classic lasagna into a single-serving bite, with a creamy cashew cheese that’ll fool even dairy lovers!

Ingredients

• 12 round wonton wrappers
• 1 cup marinara sauce
• 1 cup cashews, soaked in hot water for 15 minutes
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 cup baby spinach, chopped
• 1/4 cup fresh basil, thinly sliced

Instructions

1. Preheat oven to 375°F. Press 1 wonton wrapper into each cup of a greased muffin tin, folding edges to fit.
2. Drain cashews and blend with nutritional yeast, lemon juice, garlic powder, and salt until smooth, scraping down sides as needed.
3. Spread 1 tbsp marinara into each wonton cup, then layer with 1 tbsp cashew cheese, a pinch of spinach, and a sprinkle of basil. Repeat layers once more.
4. Bake for 18–20 minutes until edges are crisp and golden. Let cool 5 minutes before lifting out.

The magic here? The cashew cheese firms up just like ricotta while baking, giving these cupcakes that iconic lasagna pull.

Tip: For extra browning, broil for 1–2 minutes at the end—just keep an eye on them!

Sweet Potato and Kale Lasagna Cupcakes

These Sweet Potato and Kale Lasagna Cupcakes are a fun twist on classic lasagna, packing all the cozy flavors into adorable single-serve portions.

• 12 lasagna noodles, cooked al dente
• 1 cup mashed sweet potato (about 1 medium)
• 2 cups chopped kale, stems removed
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup marinara sauce

1. Preheat oven to 375°F. Grease a 12-cup muffin tin with olive oil.
2. In a bowl, mix ricotta, Parmesan, garlic powder, oregano, salt, and black pepper.
3. Cut lasagna noodles into squares to fit muffin cups. Press one square into each cup.
4. Layer each with 1 tsp marinara, 1 tbsp ricotta mixture, sweet potato, and kale. Repeat layers, ending with mozzarella.
5. Bake for 20 minutes until cheese is bubbly and golden. Let cool 5 minutes before serving.

The crispy noodle edges and creamy sweet potato filling make these cupcakes irresistible—perfect for portion-controlled comfort food!

Tip: Swap kale for spinach if you prefer a milder green.

Sun-Dried Tomato and Basil Lasagna Cupcakes

These adorable lasagna cupcakes pack all the rich flavors of classic lasagna into a fun, single-serving format—perfect for parties or meal prep!

Ingredients

• 12 wonton wrappers
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/3 cup chopped sun-dried tomatoes (oil-packed)
• 2 tbsp chopped fresh basil
• 1 cup shredded mozzarella cheese
• 1/2 cup marinara sauce

Instructions

1. Preheat oven to 375°F. Lightly grease a 12-cup muffin tin.
2. Press 1 wonton wrapper into each muffin cup, forming a cup shape. Bake for 5 minutes until lightly crisp.
3. In a bowl, mix ricotta, Parmesan, egg, garlic powder, salt, and black pepper until smooth. Fold in sun-dried tomatoes and basil.
4. Spoon 1 tbsp marinara into each wonton cup. Top with 1 tbsp ricotta mixture, then sprinkle with mozzarella.
5. Bake for 12–15 minutes until cheese is bubbly and edges are golden. Let cool 2 minutes before serving.

The sun-dried tomatoes add a sweet-tangy punch, while the crispy wonton cups keep these handheld bites delightfully light.

Tip: For extra flavor, drizzle finished cupcakes with a bit of the sun-dried tomato oil from the jar.

Conclusion

With 19 mouthwatering lasagna cupcake recipes, there’s something here for every taste and occasion! Whether you’re craving classic flavors or creative twists, these mini delights are perfect for parties, weeknights, or meal prep. Try a few, and let us know which ones you love in the comments below. Don’t forget to pin your favorites to share the delicious inspiration with fellow home cooks. Happy baking!