Make your savory cupcake dreams come true with these takes on cheesy lasagna and quinoa enchiladas

Sep 6, 2014 at 9:00 a.m. ET

These delicious lasagna cupcakes are easier to make than a regular lasagna, and they're the best savory cupcakes you'll ever have — guaranteed.

It all starts with some wonton wrappers and a cupcake pan. The rest of the ingredients that go into these cupcakes are pretty typical lasagna ingredients. This version is for the meat lover, but you could always make them vegetarian by doubling the cheesy ingredients.

Cheesy lasagna cupcakes

Start off by browning the ground beef in a large skillet over medium heat. Once the meat is browned, drain out any fat, and add in some red pasta sauce. I love a garlic-flavored pasta sauce, but any kind will work, so pick your favorite.

Cheesy lasagna cupcakes

Next, it's time to make the cheese mixture that will go into these cupcakes. The mixture consists of a container of ricotta cheese, some Parmesan, a large egg, some Italian seasoning and some minced garlic.

Mix all the ingredients together really well, and then set them aside. Now it's time to put together the lasagna cupcakes.

Cheesy lasagna cupcakes

To make these cupcakes, you will need to spray your cupcake pan well with a nonstick cooking spray. Then place 1 wonton wrapper into the cupcake pan, and press it down to cover all the edges.

Next, scoop 1 spoonful of the cheese mixture into the wonton wrapper. On top of that goes 1 scoop of the meat-and-pasta-sauce mixture.

Cheesy lasagna cupcakes

On top of the meat, sprinkle a mixture of Parmesan and mozzarella cheese. That's it. These are ready to go into the oven. How easy was that?

They bake for about 18 to 20 minutes or until the edges are crispy and brown. Remove the cupcakes from the oven, and using a spoon, ease them out onto a plate. These are best eaten right out of the oven, so eat up.

Cheesy lasagna cupcakes recipe

Cheesy lasagna cupcakes

Serves 12

Ingredients:

  • 1 pound ground beef
  • Salt and pepper, to taste
  • 48 wonton wrappers
  • 1 (15 ounce) container ricotta cheese
  • 3/4 cup Parmesan cheese, separated
  • 1 large egg
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon Italian seasoning
  • 1 (16 ounce) can pasta sauce
  • 1 cup mozzarella cheese
  • Basil, for garnish (optional)

Directions:

  1. Preheat the oven to 375 degrees F. Spray a cupcake pan with nonstick cooking spray.
  2. Brown the beef, and season with salt and pepper. Stir in 1 cup of pasta sauce.
  3. Mix together the ricotta cheese, 1/2 cup of Parmesan cheese, the egg, garlic and Italian seasoning.
  4. Layer your lasagna cupcakes. Begin with the wonton wrappers, pressing them into the bottoms of the cupcake cavities. Place a large spoonful of the cheese mixture into each wonton wrapper.
  5. Place 1 more wonton wrapper on top, and then top with a spoonful of the meat-and-pasta-sauce mixture.
  6. Top with the remaining Parmesan and mozzarella cheese.
  7. Bake for 18 to 20 minutes or until the edges are brown. Remove the cupcakes from oven, and let them cool for 5 minutes. To remove them from the pan, use a knife to loosen the edges, and then pop out each lasagna cupcake.
  8. Garnish with basil if desired, and serve immediately.
Here's another fun recipe for a delicious vegetarian quinoa dinner cupcake. If you are a quinoa fan, I'm sure you'll love this recipe. The method is the same as the instructions above, but with different ingredients.

Cheesy quinoa enchilada cupcakes recipe

Cheesy lasagna cupcakes

Serves 12

Ingredients:

  • 48 wonton wrappers
  • 2 cups cooked quinoa
  • 1 cup corn
  • 1 cup black beans
  • 1 (10.5 ounce) can enchilada sauce
  • 1/2 cup chopped bell peppers
  • 3/4 cup Parmesan cheese
  • Basil, for garnish (optional)

Directions:

  1. Preheat the oven to 375 degrees F. Spray a cupcake pan with nonstick cooking spray.
  2. Stir the cooked quinoa together with the corn, black beans, enchilada sauce and bell peppers.
  3. Layer your quinoa cupcakes. Begin with the wonton wrappers, pressing them into the bottoms of the cupcake cavities. Place a large spoonful of the quinoa mixture into each wonton wrapper.
  4. Place 1 more wonton wrapper on top, and then top with 1 more spoonful of the quinoa mixture.
  5. Top with a small handful of Parmesan cheese.
  6. Bake for 18 to 20 minutes or until the edges are brown. Remove the cupcakes from oven, and let them cool for 5 minutes. To remove them from the pan, use a knife to loosen the edges, and then pop out each quinoa cupcake.
  7. Garnish with basil if desired, and serve immediately.

More lasagna recipes

Lasagna with béchamel and meat sauce
Zucchini lasagna
Butternut squash lasagna

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