Description
These Lasagna Cupcakes are a fun and convenient twist on classic lasagna, featuring layers of Italian sausage, cheese, and sauce nestled within crispy wonton wrappers. Perfect for parties or a family dinner, they bake to golden perfection in just 35 minutes, offering individual servings packed with rich flavors.
Ingredients
Scale
Cheese Mixture
- 1½ cups cottage cheese
- 1 large egg
- 2 tsp dried parsley
Meat Sauce
- 1 lb Italian sausage, casings removed
- 1 (26-oz) jar spaghetti sauce
Cheeses & Wrappers
- 2½ cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 36 wonton wrappers
Instructions
- Preheat Oven: Preheat your oven to 375ºF (190ºC) and spray a muffin pan with cooking spray to prevent sticking. Set the pan aside for assembly.
- Prepare Cheese Mixture: In a bowl, combine the cottage cheese, egg, and dried parsley. Mix well until evenly blended and set aside for later layering.
- Cook Sausage and Make Sauce: In a large skillet over medium heat, cook the Italian sausage until it is no longer pink and is crumbled. Drain off any excess fat. Stir in the spaghetti sauce and let it simmer for 5 minutes to meld flavors. Remove from heat.
- Assemble Base Layers: Place a single wonton wrapper into each muffin cup. Spoon about 1 tablespoon of the meat sauce on top of each wrapper, then place a second wonton wrapper over the sauce to create the first layered base.
- Layer Cheese and Sauce: Add a spoonful of the cottage cheese mixture, followed by 1 tablespoon of shredded mozzarella cheese, another spoonful of meat sauce, and sprinkle about 1 teaspoon of parmesan cheese over each cupcake.
- Repeat Layers and Top: Place another wonton wrapper over the current layers. Repeat the layering process with cottage cheese, mozzarella, meat sauce, and parmesan cheese. Finish by topping each cupcake with the remaining shredded mozzarella cheese. Note that you will have leftover meat sauce to serve alongside.
- Bake: Bake the assembled lasagna cupcakes in the preheated oven for 20-25 minutes until the wonton wrappers are golden and the cheese is melted and bubbly.
- Rest and Serve: Allow the cupcakes to rest for 5 minutes after baking. Run a knife around the edges to loosen the cupcakes and carefully remove them from the muffin pan. Serve warm, accompanied by the leftover meat sauce for dipping or extra flavor.
Notes
- For a vegetarian version, substitute Italian sausage with a plant-based alternative or mushrooms.
- Cottage cheese can be replaced with ricotta cheese for a creamier texture.
- Use gluten-free wonton wrappers if needed to accommodate gluten sensitivities.
- These cupcakes can be assembled ahead of time and refrigerated for up to 24 hours before baking.
- Leftover meat sauce can be stored separately in the refrigerator for up to 3 days or frozen for longer storage.
