Introduction
Cheesy Lasagna Cupcakes are a fun and creative twist on traditional lasagna. Made in a muffin tin, these individual portions are layered with pasta, rich meat sauce, and melted cheese—perfect for parties, family dinners, or meal prep. Crispy edges with a gooey center make them irresistible!
Ingredients
12 lasagna noodles (cooked and cut into halves or thirds)
1 pound ground beef or Italian sausage
2 cups marinara or pasta sauce
1 cup ricotta cheese
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 egg
1 teaspoon Italian seasoning
Salt and black pepper to taste
Fresh parsley (optional, for garnish)
Cooking spray or olive oil
Instructions
Preheat oven to 375°F (190°C).
Spray a 12-cup muffin tin with cooking spray.
Cook lasagna noodles according to package instructions, then drain and cool slightly.
In a skillet, cook ground beef until browned. Drain excess fat, then stir in marinara sauce and simmer for 5 minutes.
In a bowl, mix ricotta cheese, egg, Parmesan, Italian seasoning, salt, and pepper.
Place one lasagna noodle strip into each muffin cup, pressing gently to form a “cup” shape.
Add a spoonful of meat sauce, a spoonful of ricotta mixture, then sprinkle mozzarella on top.
Repeat layers if space allows, finishing with mozzarella.
Bake for 18–22 minutes, until cheese is melted and slightly golden.
Let cool for 5–10 minutes before removing from the pan.
How to Make Them Perfect
Do not overfill the cups to prevent spilling.
Let them rest before removing so they hold their shape.
Use thick pasta sauce to avoid watery cupcakes.
For crispier edges, lightly brush noodle edges with olive oil before baking.
Variations
Vegetarian: Replace meat with sautéed spinach, mushrooms, or zucchini.
Chicken Alfredo: Swap marinara for Alfredo sauce and use shredded chicken.
Spicy: Add red pepper flakes or spicy Italian sausage.
Mini Pizza Style: Add pepperoni slices on top before baking.
Low-Carb: Use zucchini slices instead of pasta.
Tips
Use pre-shredded cheese for convenience, but freshly shredded melts better.
Silicone muffin pans make removal easier.
These freeze well—store in airtight containers up to 2 months.
Reheat in oven or air fryer for best texture.
Nutrition (Approximate per cupcake)
Calories: 180–250 kcal
Protein: 10–14g
Fat: 9–14g
Carbohydrates: 15–20g
Calcium: Good source from cheese
Health Benefits
Provides protein from meat and cheese for muscle support.
Contains calcium for strong bones.
Can be customized with vegetables for added fiber and vitamins.
Portion-controlled servings help manage intake.
Conclusion
Cheesy Lasagna Cupcakes are the perfect combination of crispy pasta edges and rich, melty filling. They’re fun, delicious, and ideal for sharing. A creative spin on a classic comfort food that everyone will love! 😋🍽️