Lasagna Cupcakes

Made this yesterday and used veggie crumbles instead of meat-turned out great!

I love this idea!! I’ve never made lasagna in my life other than the frozen ones from the freezer section. I’ve noticed from some of the comments about it coming out soggy. Aren’t lasagna’s sort of gooey/soggy?? I’ve never had a crispy lasagna. Anyway, thanks GWAE for sharing your recipe. I enjoy cooking beautiful looking food.

Thanks for sharing your suggestion, @Anonymous — I mean, cheese is the best part…amiright?

Just a thought for the soggy problem. If you put an ample layer of cheese down as the first thing to make contact with the bottom layer of whatever you are using as a noodle it should help to create a “water proof” barrier. this same concept of cheesing first is how Chicago pizza stays crisp on the bottom. hope it helps.

Sounds SO excellent, @Anonymous!

Love the recipe, however used spring roll wrappers instead of wonton (gluten free) and I made another pan using polenta. BOTH were excellent!!!!!!

I made mine with tortillas wraps, works much better than the wonton wrappers. More noddle like..

Liked the concept alot and mine ended up very pretty but the bottoms were soggy. Definately not as tasty as normal lasagna. We ended up trying to save them by deep frying the bottoms only for a few seconds which help but I’d still rather eat normal lasagna.

That said, it did inspire me to make Lasagna Ragoons- all the same ingredients,seal inside a wonton wrapper and deep fry it in hot canola oil until golden brown, drain on a paper towel. A major hit with my kids and appropriate for an appetizer. Thanks for sparking our creative juises.

@CrossStitcher1 has made an excellent observation that the ingredients used will factor into how soggy or not soggy the cupcakes end up upon bake time, @Anonymous. Since it is a lasagna dish and the wontons are meant to imitate noodles they’re bound to be slightly soggy upon completion. You’re welcome, however, to experiment with the bake time and bake yours longer in an attempt to toughen up the layers — just remember to watch your oven closely.

These are lasagna cupcakes, why would you want them crispy. Anyway the author talks about the crispiness around the outside of a pan of lasagna, not the whole thing. And with these cupcakes you get that around the outside of the mini round pieces. Also I don’t use hamburger in mine so that could be why mine aren’t soggy.

From reading through the comments, it seems like a fair number of people have had problems with the wonton noodles being soggy or soft, not crispy as suggested by the recipe. Has the recipe author, or anyone else, come up with a definitive solution to this problem? I’d like to know how to avoid the soggy bottoms before going ahead and trying this recipe.

Great tip! Thanks for sharing, @Anonymous.

they make round dumpling wrappers as well so you can eliminate having to cut the square ones

@Anonymous has offered a great suggestion, @Anonymous! You could try eliminating the cooking spray. Another option may be to cook the cupcakes for the full 20 minutes (maybe even a few more since sometimes oven temperatures are off depending on the age of the appliance); however, since the wontons are meant to replace standard lasagna noodles, they should have more of a noodle-like texture around the bottom and middle of each cupcake.

@Anonymous,

Were the edges crispy? You may want to forego spraying the tin with cooking spray. That could have been the problem.

Made these tonight. They were a hit, except the wonton wrappers were soggy. Any ideas how to fix that problem? I thought about maybe crisping them in the oven for a couple minutes before filling them next time?

thanks,,, never thought of the wanton wrapper ,,,, i have to try this

these would be great for little tikes to eat ,thanks ,I’ll try these out on my grands

Thank you for y our response. I will definately check it out. Im having company and this would be a great starter.

Thank you for y our response. I will definately check it out. Im having company and this would be a great starter.

I’m in California but my local grocery store has a refrigerated section with things like organic veggies, peeled garlic gloves, miso soup sauces and stuff. I found the wonton wrappers there. They also come in square and round shapes. Ask your grocer.

I cant wait to try this, but I do not know where to find the wrappers. Any suggestions? I live in Bensalem, PA. Thanks

I cant wait to try this, but I do not know where to find the wrappers. Any suggestions? I live in Bensalem, PA. Thanks

Mix sausage with ranch dressing and cheeses of your choice and they make great appetizers. Can make ahead and pop in microwave or freeze and take out a few at a time.

The wonton wraps, (I use pot stickers as they are round) are your noodles. I’m also a vegetarian so I use broccoli, mushrooms, onions, red peppers, and olives in mine. Very delicious.

These sound delicious, but is there no pasta? no lasagne noodles?

I tried this recipe but with the large muffin pan. I prefer the lasagna cupcakes. I think its quicker. Next time I try, I plan will use chicken and spinach with alfredo sauce.

I am definitely going to try these. Has anyone made them using the large muffin pan?

I just made these today and it was a huge success and for me that is huge. I am not a good cook what so ever! Next time I am also going to try other ingredients to switch it up and have a variety.

Second time making them and mixed sausage with the beef. Also made some meatless ones with spinach (squeezed out frozen, thawed, chopped spinach, seasoned with salt and pepper. They’re just great. Freeze beautifully. Everyone loves them!

OMGGGGGG!

awesome! thank you for sharing! I;m going to make them tomorrow!!

Hi Tjreck! You should also check out this list of 12 awesome mini foods for your Christmas Eve finger food buffet: http://rock-ur-party.tablespoon.com/2012/12/06/12-marvelous-mini-munchies/

I’m going to make these on Christmas eve…they sound like a perfect thing to add to our finger food/ appetizer buffet! I’m also going to try them not only following this recipe but also with an Alfredo sauce and cooked chicken chunks, along with the cheeses, wonton wrappers, and maybe some spinach too. I’ll let you know how that comes out! It sure sounds delish!!

These were great! Second time I mixed parmasan and ricotta together with beaten egg.

Also added provolone cheese. No leftovers!! Used a large muffin pan. Didn’t make as many but just as yummy!

@Anon,

Yes, you can do mini muffin versions!

Can I use mini muffin tins for bite sized?

I’ve eaten them with my hands but a fork is good too.

Can these be picked up and eaten with fingers? They look like great hors d’oeuvres…

These were excellent! The best part is it makes about 24 cupcakes. We used 12 adn i froze 12 for a weeknight dinner in the weeks to follow. They froze nicely but not sure about making them ahead of time for a party…but i bet that would work.

I am planning a party and would love to make these ahead of time and then pop them in the oven right before the party…will they hold up? Has anyone tried this? I just don’t want the wrappers to be soggy. Thanks!

thank you for the tips everyone…I made them tonite and taking them to the potluck tomorrow..they look good, hope they like them..

Mezzetta sounds great, never heard and probablyt can’t get here (Ohio) I just used Hunts roasted garlic and onion, could use anything that you would nnormally use on pasta.

Mezzetta Napa Valley Roasted Garlic. It costs a little more, but is worth it. Not a acidy as most sauces.

I like to use Prego sauce…

What kind of sauce did anyone use for this. What is your favorite sauce to use.

Mine were a little soft. I didn’t let them sit in pan to long. (Don’t over do it on the cooking spray) Not sure there is any way to get them “crisp”. They were still a BIG Hit. I also mixed Itl sausage and beef with garlic and onions.

Mine came out soft and kind of wet like on the bottom not like the picture. I’m doing something wrong..

Thanks for responding! A friend at work told me they should be there too! Didn’t go look, found an Asian Grocery store and got them there! Will be making tonight for potluck birthday party tomorrow. I am hoping making tonight and cooking tomorrow will be ok!

You’ll find the wonton wrappers in the produce section, chilled side. They’re usually by the packaged salads, etc. They’re really good and easy to use. I think I’ll make this tonight!

HELP! Cannot find wonton wrappers anywhere, been to 3 stores. Ended up buying spring roll sheets. Does anyone know if those will work, if not may have to use lasagna noodles? Also would like to make the night before and cook when ready to serve the next day. Has anyone done that? And if so, how did they turn out? Thx

(FYI – making these tomorrow night *(10/23/12) so if anyone could help soon I would SO Appreciate it!!)

I can’t believe that when I pressed “print” instead of getting the recipe printed, I got pages and pages of these posts!! ugg

I wonder how this would work with dumpling wrappers (they’re already round) instead of wonton wrappers? Must try this weekend!

OK… I tried, but can’t resist. To anonymous who wrote that the post should come with a warning about them needing to cool. ARE YOU SERIOUS ???????????????? A little personal responsibility, please. Hint: When you take something out of a metal tin, after having baked for 35 minutes in a 375 degree oven…. you might consider that the cheesey filing might be hot.

GirlWhoAteEverything: This is brilliant! I’m so excited to try and it is definitely on my Christmas Eve Special Hors D’ouvres Dinner menu! Thanks so much for the creative cooking!

I Think this is an ingenius idea … Another good idea, is that sometimes I will make my wife a white sauce lasagne, which makes me her hero again and one free pass from the dog house … Keep on thinking outside the box

Oh, I just love this idea! One could use so many different ingredients. What a great post! Ignore all the negativity. People have little lives. Keep up the good work!

If my post comes out as anonymous, my name is Karen.

These were fantastic! I made this recipe plus I made another using the ingredients from a seafood lasagna recipe. Both were a huge success! Thank you for sharing this )

I made mini ones last night in my Pampered Chef mini muffin pan, and took them to a party…Everybody loved them!!! Thanks…Great idea!!!

@Anonymous,

For a vegetarian option I think chopped mushrooms would be tasty.

With my mini chopper, I chopped…mushrooms, onions, broccoli, red peppers, and olives. I added that in place of the meat. The only other change I made is I use pot stickers in place of wanton wraps. My daughter wants me to try using an alfredo sauce with seafood.

I can’t seem to get to your vegetarian recipes from my iPad….I have a vegetarian friend coming over an I would love to make these for her…any suggestion on what I could use?

Thanks

I used two wonton wrappers for the layers instead of one, since I love the pasta the best in lasagna…

I was so thrilled with the way it came out! So perfect! Thanks for the recipe!

To remove, I used a wide soup spoon and it worked flawlessly…so many variations to these little treats – this will keep me busy and my guests thrilled

Yummy! My family thought they were super tasty! So easy to make too!

For those who used regular lasagna noodles; did you pre-cook the noodles before baking?

Cooking spray ? No cooking spray? Which turns out better?

@anonymous, they are pretty tasty so I can see the urge to bite in right away. Mine didn’t take too long to cool down. Did you remove them from the pan? They’ll cool down faster that way.

I made these and they burned my mouth. They should come with a warning that they are too hot to eat until a long time later.

I made this last night. It was absolutely delish! My Husband loved them, and Took ALL of them to work today. Lol the wonton is very sterdy and held up very well. They stood up perfectly and hold together while eating. Can’t wait to make them again!

This recipe is a keeper, much less work than regular lasanga

Yes, they heat up well and can be made ahead of time.

Would these hold up if I cooked them tonight and heated them tomorrow for a party in the oven or microwave?

Hi Anon – That could definitely be the problem. This recipe shouldn’t need cooking spray in the tins.

I made it in a regular cupcake pan I cooked it ten minutes over and the top was burnt and the bottom was soggy is it the cooking spray?

Any tips?

You can use a regular muffin tin like I used.

What size muffin tin did people use? I’d like to make these today and the picture looks like a mini muffin tin?

Made these and wow they were essy, delicious, and the clean up was as easy as pie! Highly recommrnded. I didn’t use meat or wontons– used lasgagna noodles and mushrooms.

These look do good. I will be cooking these!!!!!

These are sooooo yumy!!!

YUM! I Looove that I can do flavors with these too? With spinach? Without mushroom? Dairy-free? YUM!

Those look really good! I am definitely going to try making sometime! I am a Diabetic and am trying to find portion control type recipes that I would like and I think these look like they would fit that criteria for me. Thanks for posting the recipe!!!

Awesome!!! I have a portion control problem, but these were just great!!

I hate the edges of the lasagna…nobody in my family ate that – we always threw it out

Honestly I hate the crispy edge pieces and prefer the middle parts lol. But this is still a great recipe and I will definitely try it out! Thanks

My goodness! This looks delicious, must try soon.

I love lasagna and I couldn’t eat a lot. My apetite. So this is perfect

Thank you for sharing this. And the total time taken to make this is short and sweet. Definitely something I will beg my mom to make

I haven’t ever cooked them using mini wontons but it’s a great idea. I’m not sure how long you would have to cook them but I’m thinking probably around 10-15 minutes.

Hi girl who ate everything! These look great, and I really want to try them, but the kids will still need a knife and fork if they are normal cupcake sizes. Have you tried them with the mini wontons so that they are bite-sized like quiche? I’m thinking that would be a great appetizer with no utensils. If so, how long would you cook them for and at what temp since they are so tiny? Thanks!!! Sincerely, girl who won’t eat anything but will eat lots of lasagna!

Hi sorry for my english thera are not very well! This recipe i wonderlful.. I’m Italian and I understand the lasagna! Your blog is Your blog is very nice! If you want to visit my blog http://rossolampone.blogspot.com

Bye and see you soon

I’ve done this for years. you can use an alfredo sauce, fresh baby spinach (chopped), and mushrooms; or pizza sauce, diced pepperoni, onions, and olives; alfredo, baby shrimp, and bacon, mushrooms–endless variations

This recipe makes 6 cupcakes but I would say a serving for one person is about 2 cupcakes or 1 if you don’t eat as much as me. I used this recipe analysis and it said one cupcake was 529 calories. You can make this healthier with light cheese. http://caloriecount.about.com/cc/recipe_analysis.php

Serving size is 6 cupcakes???? Is 1 cupcake a serving or 2 or is it REALLY six?? – - and what really is the calorie count & nutritional info for one serving? Conflicting info in comments. Thanks. I gotta try these and would like this info beforehand. (happy face)

Has anybody tried using regular lasagna noodles (and then cutting them with biscuit cutters) rather than wontons? Just wondering.

if you use a bigger cupcake pan you can pair them with a salad for a meal

I’ve been using corn muffin mix and some smoked pulled chicken or pulled pork with cheddar cheese for years they are just delicious…people love them. I can’t wait to try these lasagna cupcakes! It’s such a great idea!

I am so making these……….omg……….

“Anonymous said:

I have been doing this for ten years… Yawn

4/12/2012 12:48 AM”

well obviously youre ready for food network then!!! what are you doing wasting your time among us recipe-sharing little people?!? hello chopped champions!!!! can i visit your 5 star restaurant some time!?!?? will i get a table???!!!? ahhh!

if you don’t care about the recipe, don’t post lol.

Has anyone tried freezing these? Wonder how they reheat…

I have been doing this for ten years… Yawn

We are vegetarians, so instead of the meat, I chopped up red peppers, mushrooms, olives, onions,and broccoli. mixed it together and replace it for the meat. Also used the pot stickers instead of wonton wraps…they are round so don’t have to cut. These were a big hit with every one. My husband asks for them at least once a week, and I made them for my sister and her grandkids. Only problem there was didn’t make enough. Definatley a keeper, and a good one to share.

I had to try these. I made them last night and thought they were great! Problem was, I couldn’t stop eating them! What a novel idea–I never would have thought of it! I used fat free cottage cheese and Weight Watcher’s cheese. I joined this site because of this recipe!

I made these as an appetizer for my family but they loved them so much that they turned into an afternoon meal. I ddn’t trim the corners on the wontons and I left out the meat and used Prego Sauce with sausage and they were a hit. Quick and Delicious!!!

Made these last night for dinner and my husband and 3 year old gobbled every bit of their plates up and went back for seconds! It’s super yummy and crazy easy to make!! Highly Recommend!

These were delicious! I was so happy because they were easy to portion control and they tasted great!

very good! Looking forward to making it again and adding different things.

Delicious! We added mushrooms, onion, and garlic as well. Absolutely fabulous.

Easy, quick, and everyone could have a say in what they did or did not want in their individual pieces.

Wow! Great idea to use wonton wrappers!

I made them yesterday and it was very good. Thank you for the recipe.

Blanc-manger

http://danslacuisinedeblanc-manger.blogspot.ca/2012/03/cupcakes-lasagne.html

made receipe with italian sausage for an engagement party and it was a big hit

Loved the Lasagna version. Made a Mexican 3 cheese, black bean with chipotle adobo sauce, and an Asian version with rice and ricotta spiced with ginger, thai chile, and cilantro. Then added some peanut sauce between the layers and topped the whole thing with coconut. These things are so easy and fun to make. I freeze them and put in my sack lunch for work. They can be eaten cold or reheated in the microwave. Really a great idea!

Sounds AWESOME!!! Great idea for a party!

READ MY BLOG!!!! http://pizzaandacupcake.wordpress.com/

What a great simple way to get the kids involved in making dinner.

plus they are real good, its fin to indiviualize each persons with what they like

why do you even call these cupcakes? thats so annoying. theyve nothing to do with cupcakes.

These could surely also be made as vegetarian lasagna cupcakes.

I made them this week and everyone loved them. Even my pickiest eater! I was able to find round wontons and they worked perfect. Also, mix the cheeses together to cut down prep time and scoop them in at once. Looking forward to making them again and changing it with making them all veggie! They freeze well too!

I make these almost every week. I substitute the wonton wrappers for Pilsbury Grands Cresent Rolls though. And I do 3 layers using that. Use a silicon muffin pan to cut down on the grease too. Also good with feta cheese.

Love it- easy to make- easy to switch up the recipe. And the kids love it- especially for school lunch- it packs great. I never cut the corners….we love the crispy edges.

One more thing thank you for posting the points for WW going to joining it on Monday. Also had some friends who wanted to know the point count.

Oh my goodness I made this today for my Husbands birthday party and everyone of them were gone before I could get one.(I did get one because I pulled it out of the pan and it fell apart and I didn’t want to serve it) I made up 48 of them. know one knew that it was wonton wrappers. Just was wondering if anyone has tried to freeze them yet? I did have some of our guess reheat them in the micowave and they did good.

Ignore the post from 09/06/11 from anonymous regarding the WW points plus value. It is totally WRONG. I input all the ingredients on the official WEIGHT WATCHERS eTools website and the actual points plus value is 8 per cupcake, NOT 14. It’s really a shame when people post incorrect info of this sort becaue it is very important to some people to know the correct number.

You could use any pasta for this: cooked fettucine, elbows, ziti, shells etc. Think of Baked Ziti.

Excellent! I made some and I love them. I told my sister about it and she made them as well. This is my third batch! I love to freeze them and eat them later.

We made these for Christmas lunch. All 10 of us thought they were AWESOME! We made them in mini muffin pans because the wonton wrapers were smaller. A great appetizer size. Definitely going to make these again and going to try the ‘taco’ idea.

Just a little “footnote” here. If you are looking for authentic tasting pasta, you are not going to get that with wonton skins.

I have not tried freezing them before baking but I do not see why it wouldn’t work. I will have to try that!

can i freeze them without baking it first?

Made these, they were awesome! Now I’m thinking up all kinds of varieties of ‘cupcakes’… The second time I used refried beans and taco meat — taco cupcakes, they were sooo good! I didn’t bother cutting the wontons either, just left the corners hanging out, they got all crispy, yum! I’m thinking little chicken pot pies, tuna, sloppy joe, chicken and broccoli… the possibilities are endless

This is a really great idea! I’ve only eaten wonton wrappers as wontons. Do they taste the same as pasta or is the flavor a little different?

I plugged the ingredients into the recipe calculator over at sparkpeople.com and got these results.. (I used full fat for most of these items, so lightening it up shouldn’t be too difficult) per serving (one cupcake) 540cal, 27g fat, 42g carbs, 1.8g fiber, 29g protein (85mg chol, 990mg Sodium, 341mg Pot) For WW people, each cupcake is 14 pp.

I haven’t ever tried to freeze these but I think they would freeze great just like lasagna.

@whatlolitaeats, I think your could reheat these in the microwave successfully!

Do they freeze well?

Do you think these can be reheated effectively in the microwave? That’s all I have at work, but I’d love to make these for a party.

very tasty…my family gobbled them up!

Does anyone know how many calories this is?? I really would like to make it but our family is kinda on a diet.

My family LOVED these!

My gentleman friend likes these so much, they are going to be the main course of his father’s day dinner at his request. We are going to make a variety – some with straight marinara sauce, some with ground beef added to the sauce, and some with chicken sausage added to the sauce. This is such an easy recipe for variety.

These were so easy and fun!! Delicious!

I have made these using the lasagna noodles. Just cut the noodles and layer. very easy and love that everyone gets the edges. I also take a pastry brush and coat the tins with pasta sauce before layering. Very easy to lift out.

can these be made in a mimi-muffin size pan and used for an hors d’oeuvre? if so, how long to bake?

You could put these in cupcake papers too. This would make for an easy cleanup!

substitute meat with spinach/cheese or olive/bell pepper tappenade & cheese- i am there baby! ps a dab of beaten egg before baking … oh, the love … oh, the love

I think Phyllo dough might be a good idea as well. Perhaps puff pastry?

These are so good I use Nasoya WonTon Wrappers and they are perfect, they make the best crust possible.

They look yummy so gonna make for dinner tonight.

These little lasagna cupcakes look so yummy…will definitely try these!

I always spray pan first and put sauce on bottom and the first wonton won’t stickor dry out too much. I also use ramakins and serve so everyone gets their own personal cup (various sizes out there).

Anyone know the calorie count , etc. on this?? I’d love to make these but on would like this info as well.

Nope. Just make sure you spray your muffin tins with cooking spray.

They won’t stick?

Just use a knife to loosen the edges and they pop right out!

How do you get them out?

omg those look sooooo good!!!!

You use one wonton wrapper for the first layer, and one for the ‘repeat’ layer.

I’m sooooo going to make these! Looks really easy.

Julie the Jarhead (FB: Juliethejarhead)

Do we put the 2 wrappers at the bottom together? Or how?

Brillant, I love this idea. I will try it.

@Anonymous,

You will use 2 wonton wrappers per cupcake so this recipe makes 6 cupcakes. There are two layers of all the ingredients in each cupcake.

I already have wonton wrappers, and this is great idea for them. LOVE this recipe.

Does this make 6 cupcakes — 1 cupcake per serving, or 12 cupcakes — 2 cupcakes per serving? I’m not sure whether to use 1 or 2 wonton wrappers in a cupcake. It looks yummy! Thanks!!

about 298 calories per serving.

Great idea! Easy to store and reheat leftovers ’cause they’re already portioned out for ya! I’m going to try this since it’s rare that my family is all home at the same time to eat. Would work great for a large gathering also!

You can buy round wonton wrappers.

Why not just use gyoza wrappers and not bother with cutting the wontons? They’re round!

Delish and super simple! Thanks for the idea

I made these today and they were so good. I will be making them and sharing them many times I am sure.

brilliant!