Mini Lasagnas Made in Cupcake Tins

Cooking With Kids

Kids love anything that comes in the shape of a cupcake. The Grandmother of the kids I care for visited and made these adorable mini lasagnas in cupcake tins. They are easy to make and even easier to eat. I even pack mini lasagnas in school lunch boxes, which I never did with lasagna made in a large casserole dish.


  1. 24 wonton wrappers
  2. 2 cups marinara sauce (homemade or jarred)
  3. 1 lb. ground Italian sausage (turkey, chicken or pork) cooked, and drained
  4. 1 – 15 oz container low-fat ricotta cheese
  5. 1 – q/2 cups shredded mozzarella cheese
  6. ½ cup shredded parmesan cheese
  7. 1 tsp. dry basil
  8. ½ tsp dry oregano


  1. Preheat oven to 350 degrees.
  2. Spray a 12 cup muffin tin with non-stick spray and set aside.
  3. In a medium bowl, stir together the ricotta, 1 cup of mozzarella, basil and oregano.
  4. Lay a wonton wrapper in the bottom of each muffin tin, pressing down and into the sides of the tin.
  5. Place 1 Tbsp. of the ricotta in each cup. Top with 1 Tbsp. of sausage and 1 Tbsp. of marinara sauce.
  6. Press another wonton skin down into the cup and then repeat the layers – 1 Tbsp. ricotta mixture, 1 Tbsp. sausage and 1 Tbsp. marinara sauce.
  7. Finish off each lasagna cup with a sprinkle remaining mozzarella and the parmesan cheese.
  8. Bake the lasagna cups for 15 minutes until the filling is bubbly, the cheese is melted, and the wonton wrappers are slightly browned.

Recipe from:

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