Lasagnacupcakes Recipes

LASAGNA CUPCAKES

Steps:

• Preheat your oven to 375 degrees.
• Heat the olive oil over medium heat and add the garlic and red pepper flakes. Once it becomes fragrant, add the peppers, zucchini, spinach, basil, salt, and pepper. Saute until just tender.
• Spray the muffin tin with nonfat cooking spray and press 1 wonton wrapper into each muffin cup. Then place 1 tsp of ricotta cheese on top of the wonton wrappers. Sprinkle with a few shreds of mozzarella and ½ tsp parmesan cheese. Add in a spoonful of the vegetable mixture and then 1.5 tsp of sauce. Then press in another wonton wrapper and repeat. Sprinkle some extra mozzarella and parmesan on the tops before placing them in the oven.
• Bake for 20-25 minutes until cheese is melted on top and the edges of the wonton skins begin to brown. Enjoy! These are great as a main dish with a salad and make a great appetizer at a party.

LASAGNA CUPCAKES

Steps:

• Preheat oven to 375ºF. Spray muffin tin with cooking spray.
• Brown beef in a skillet and season with salt and pepper. Drain.
• Cut wonton 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. Tip: For a more rustic look, leave wonton wrappers uncut.
• 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 wonton 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 pasta sauce.
• Repeat layers (wonton, Parmesan, ricotta, mozzarella, and pasta sauce). Top each cupcake with some of the reserved Parmesan and mozzarella cheeses.
• 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.

LASAGNA CUPCAKES

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. In small bowl, mix ricotta cheese, Parmesan cheese and egg. In another small bowl, mix pasta sauce and soy-protein crumbles.
• Place 1 round wrapper in bottom of each muffin cup; top each with 1 heaping tablespoon pasta sauce mixture and 1 tablespoon cheese mixture. Repeat layers, ending with pasta sauce mixture. Sprinkle each with mozzarella cheese.
• Spray large sheet of foil with cooking spray; place sprayed side down over pan. Bake 15 minutes. Uncover; bake 15 minutes longer. Let stand about 15 minutes before serving.

CUPCAKE LASAGNA

Steps:

• Prepare the tomato sauce.
• Preheat oven to 375 degrees F.
• To start the lasagnas: Heat the oil in a large skillet over medium-high heat. Add the garlic cloves and red pepper flakes. Cook, stirring frequently, until the garlic is golden, about 5 minutes. Remove and discard the garlic. Add the spinach, a handful at a time, and stir-fry until it wilts, about 3 minutes. Add the lemon juice then transfer the spinach to a colander set over a bowl to drain.
• Reserve 8 tablespoons of Parmesan and 8 tablespoons of mozzarella¿this will be the topping. The remaining cheese will be used in the lasagnas (note you can vary the amount of cheese to taste keeping in mind that the Parmesan is salty, the mozzarella is sweet as well as salty and helps to hold the lasagnas together, and the ricotta is sweet and creamy).
• Start assembling the lasagnas. Line each cupcake mold with a round wonton wrapper. Put a little Parmesan, a little mozzarella, and a little ricotta into each mold. Top with a little spinach and a spoonful of sauce. Repeat layers of wonton wrappers, cheeses, spinach and sauce, creating 6 layers in all, and ending with sauce. Sprinkle each lasagna with reserved Parmesan and mozzarella. (The "cupcakes" can alternatively be topped with Pink Ricotta Frosting. (See Cook's Note.)
• Bake until the lasagnas are nicely browned, about 20 minutes. Serve warm garnished with cherry tomatoes and basil leaves.
• Heat the oil in a large saucepan over medium-high heat (it should coat the bottom of the pan, add a bit more if your pan is wide). Add the garlic cloves. Season with black pepper and cook, stirring frequently until the garlic is golden, about 5 minutes. Remove and discard the garlic. Lower the heat to medium and add the basil. Cook just until the basil wilts, then add the wine. Stir in the beef and vegetable bouillon pastes, then add the tomatoes and carrots. Simmer the sauce, stirring occasionally, until the carrots are soft and the sauce sweet, about 25 minutes. Discard the carrots. Season the sauce with salt and pepper then refrigerate or freeze until needed.

LASAGNA CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare muffin cups with cooking spray.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; season with salt and pepper. Drain and discard grease from the beef.
• Cut wonton wrappers into 2 1/4-inch circles with a biscuit cutter. Press one wonton into the bottom of each muffin cup. Sprinkle even amounts of Parmesan cheese, mozzarella cheese, and ricotta cheese into each muffin cup; top each portion with even amounts of ground beef and pasta sauce.
• Divide 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, half the ricotta cheese, 1/2 the ground beef mixture, and 1/2 cup pasta sauce, between the muffin cups and layer, respectively, atop the wonton wrapper; repeat layering with remaining wonton wrappers, 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, remaining ricotta cheese, remaining ground beef, and remaining pasta sauce. Top the 'cupcakes' with remaining Parmesan cheese and mozzarella cheese.
• Bake in preheated oven until edges of 'cupcakes' are browned, 18 to 20 minutes; let cook in tins for 5 minutes before running a knife around the edges of the cupcakes to loosen the edges to remove. Garnish with fresh basil to serve.

LASAGNA CUPCAKES

Steps:

• Preheat the oven to 375 degrees F.
• For the meat sauce: In a large skillet over medium-high heat, warm the olive oil until it shimmers. Add the whole cloves and cinnamon stick, and remove after a few minutes. Add the garlic and onions, sprinkle with a little salt and saute until softened but not browned.
• Add the sausage, breaking up the clumps with your spoon. Cook until the sausage is no longer pink, 2 to 3 minutes. Stir in the tomato paste and cook 1 to 2 minutes. Add the crushed tomatoes, basil, as well as some salt and pepper. Stir to combine and simmer uncovered, for about 15 minutes, stirring every now and then. Allow the meat sauce to cool, about 15 minutes, before building lasagna cupcakes. As the meat sauce is cooking, prepare the ricotta filling.
• For the ricotta filling: Stir together the mozzarella, Parmesan, ricotta and mango chutney. Season with salt and lots of pepper, about a teaspoon, and set aside.
• To assemble the cupcakes: Pull out your favorite cupcake pan. If your pan is not nonstick, spray the cups with cooking spray. Place a wonton wrapper in each cup. Don't worry if you're using square ones.
• Drop about 1 teaspoon of meat sauce into the bottom of each cup. Then add 1 teaspoon of ricotta filling. Then cover with another wonton wrapper, rotating it about 90-degrees so that the corners of the first wrapper and the second wrapper aren't right on top of each other. Repeat this until you've built three layers total. Top each with a small basil leaf, then another wonton wrapper. Finish each cupcake with a spoonful of meat sauce, a little shredded mozzarella and pinch of grated Parmesan.
• Pop them into the oven and bake for 20 minutes. When time's up, resist the temptation to eat them right away or else you'll burn your mouth! Let them rest on the counter for about 10 minutes, and they should slip out of the muffin tin easily. Top with more shredded basil if you like.

LASAGNA CUPS

Steps:

• Preheat oven to 375°. Cook lasagna noodles according to package directions. Drain and rinse with water; cut each noodle into 6 squares., In a large skillet, cook and crumble turkey over medium heat until no longer pink, 5-7 minutes. Stir in sauce, cottage cheese and garlic powder; bring to a boil. Remove from heat., Unroll both tubes of crescent dough; separate each into 8 triangles. Press each triangle onto bottom and up sides of a greased muffin cup. Layer each with 1 tablespoon cheese, 1 noodle piece and 1 rounded tablespoon meat sauce (discard extra noodle pieces). Sprinkle with remaining cheese., Bake on a lower oven rack until crust is golden brown, 15-20 minutes. Let stand 5 minutes before removing from pan. Top with tomatoes.

LASAGNA CUPCAKES

Steps:

• Spray or wipe the cupcake tin with olive oil for prevent sticking and add a little flavor. Put the wrapper in the tin and form it into a cup shape. Then a small dollop of pasta sauce. Ricotta cheese is next to add the traditional lasagna taste and texture. I then add a little Parmesan to bring out the flavor. One daughter doesn't like meat, so her's are cheese only. The other daughter gets a sprinkling of browned Italian sausage. Once you filled in the first layer, gently press another wrapper in, forming another cup. A bit of Mozzarella cheese on top of it all. I put a sprinkle of Parmesan on as well, as the saltiness brings out the flavor in the Mozzarella and I love Parmesan cheese. I baked them for 20 minutes at 375° F and then come out perfectly browned.

SPINACH LASAGNA CUPCAKES

Steps:

• Heat oven to 350°F. Spray 6 jumbo muffin cups with cooking spray
• Line each muffin cup with 2 lasagna noodle halves, crisscrossing over bottom of cup, coming up sides of cup. Spoon about 1 tablespoon pasta sauce over noodles in each cup.
• In medium bowl, mix spinach, ricotta cheese, oregano, garlic powder, salt and egg. Place about 1/2 cup spinach mixture over sauce in each muffin cup; top each with about 3 tablespoons pasta sauce, 1 1/2 tablespoons mozzarella cheese and 1 teaspoon Parmesan cheese. Cover with foil.
• Bake 35 minutes. Uncover; bake about 5 minutes longer or until cheese is melted. Let stand in pan 10 minutes; remove from pan, and serve immediately. If desired, serve with additional pasta sauce.

LASAGNA CUPCAKES WITH PESTO

Steps:

• Preheat oven to 350 degrees F.
• Brown meat in a dry hot pan stirring to break up meat.
• Meanwhile add oil to a pan just to barely cover bottom. Add the peppers, mushrooms, onions, and garlic saute about 5 minutes just until onions are translucent.
• Add the browned beef to the veggies mixture and toss in the pesto sauce. Set aside.
• Remove 3 tablespoons of each of the grated cheeses placing in a bowl, mix to combine, set aside.
• Mix the remaining cheese mixture ingredients together. Set aside.
• Brush cupcake pans with olive oil or spray with a non stick spray. Garlic oil is yummy!
• Start to layer the lasagnas, starting with the wonton wrappers, cheese, meat mixture, repeat till all ingredients are used.
• Pressing each wonton to spread the mixture throughout each layer.
• Top each cake with the cheese mixture that you set aside.
• Place on a cookie sheet pan and bake 20 minutes.
• Remove from oven and let rest for 10 minutes.
• Garnish with tomato and basil leaf.

LASAGNA CUPCAKES

Steps:

• Preheat oven to 375 degrees F.
• To start the lasagnas: Cook hamburger meat, season to taste, drain.
• Reserve 8 tablespoons of Parmesan and 8 tablespoons of mozzarella-this will be the topping. The remaining cheese will be used in the lasagnas (note you can vary the amount of cheese to taste keeping in mind that the parmesan is salty, the mozzarella is sweet as well as salty and helps to hold the lasagnas together, and the ricotta is sweet and creamy).
• Start assembling the lasagnas. Line each cupcake mold with a round wonton wrapper. Put a little Parmesan, a little mozzarella, and a little ricotta into each mold. Top with a little meat and a spoonful of sauce. Repeat layers of wonton wrappers, cheeses, meat and sauce, creating 6 layers in all, and ending with sauce. Sprinkle each lasagna with reserved Parmesan and mozzarella.
• Bake until the lasagnas are nicely browned, about 20 minutes. Serve warm garnished with cherry tomatoes and basil leaves.

CHEESY LASAGNA CUPCAKES

Steps:

• Cook noodles as directed on package, omitting salt.
• Meanwhile, cook chicken and onions in large skillet sprayed with cooking spray until chicken is done, stirring frequently; drain. Return chicken mixture to skillet; stir in garlic powder. Mix tomato sauce and pepper until blended. Add 1 cup to chicken mixture along with the Parmesan, eggs and half the mozzarella; mix well.
• Heat oven to 350ºF. Spoon half of the remaining tomato sauce mixture evenly into 12 muffin pan cups. Drain noodles. Spread 1/3 cup chicken mixture onto each noodle; top with 1 Tbsp. of the remaining mozzarella. Roll up; secure with wooden toothpicks, if desired. Place, spiral sides up, in muffin cups; drizzle with remaining sauce. Cover.
• Bake 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 5 min. or until melted. Discard toothpicks before serving.

LASAGNA CUPCAKES WITH NOODLES

Steps:

• have all of your lasagna ingredients ready (at the point where you would layer them in your lasagna pan). shove a lasagna noodle (or a part of one) into a cupcake liner, letting it run up the sides It's a big mess and that's fine. Next, pour some meat sauce on top. Cover that with one layer of lasagna innards (typically ricotta and mozzarella). Top with a square of noodle (again, it's totally imperfect), more meat sauce, and some Parmesan cheese. Bake the same way as you would method one: Put the filled liners into a baking dish (you can use the same type of dish you would use to bake lasagna). Cover with foil and bake at 375 F for 30 minutes. Remove the foil and bake for another five minutes until the tops are bubbly. Serve warm, refrigerate, or freeze and store for a time when you need a quick snack. Read more at http://www.cupcakeproject.com/2012/02/lasagna-cupcakes-two-ways.html#J7Fj0sMURESVjqQd.99