Lasagna Cupcakes

Featured in the Honolulu Star-Advertiser on August 7, 2019.


Lasagna Cupcakes

  • Oil to grease muffin tins
  • 1 cup ricotta cheese
  • 12-16 fresh wonton wrappers
  • 1-2 cups of your favorite tomato-based pasta sauce
  • 1 cup shredded mozzarella
  • Fresh basil leaves


  1. Heat oven to 375°F.
  2. Lightly oil 6-8 wells of a mini muffin tin.
  3. Press a wonton wrapper into the bottom of muffin tin making sure to push the wrapper down and up the sides.
  4. Top with a small spoonful of ricotta, a spoonful of sauce, a bit of mozzarella, and a fresh basil leaf.
  5. Repeat with another layer.
  6. Bake until cheese is melted, golden brown, about 12 minutes.
  7. Remove from tins, top with fresh basil.

Serves 4.

Approximate Nutrient Analysis per serving:
380 calories, 19 g fat, 5 g saturated fat, 20 mg cholesterol, 950 mg sodium, 38 g carbohydrate, 2 g fiber, 13 g sugar, 15 g protein


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