Cheesy Lasagna Cupcakes Recipes

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LASAGNA CUPCAKES



Lasagna Cupcakes image

These Lasagna Cupcakes are mini, bite-sized versions of your favorite Italian dish. All the amazing flavors of lasagna packed into cupcake form!

Provided by Kevin and Amanda

Categories     Dinner

Time 25m

Number Of Ingredients 8

1 pound lean ground beef
1 pound sausage
1 cup spaghetti sauce
1 1/2 cups part skim ricotta cheese
1/4 teaspoon kosher salt
1/4 teaspoon pepper
24 wonton wrappers
1 1/2 cups shredded cheese

Steps:

  • Preheat oven to 375 degrees. Brown sausage and hamburger in a large skillet over medium high heat and drain. Divide into 4 portions and reserve three for another night. Add spaghetti sauce to remaining meat mixture and stir to combine.
  • In a large bowl, combine the ricotta the salt and pepper and stir to combine.
  • Coat a 12 cup muffin tin with cooking spray, and arrange a wonton wrapper in each cup. Take half the ricotta mixture and divide it among the 12 cups. Top with half of the meat sauce, and sprinkle with shredded cheese. Place another wonton wrapper over the cheese, and repeat the layers by adding the remaining ricotta cheese, meat sauce, and top with shredded cheese.
  • Bake at 375 degrees for 10 to 15 minutes until the cheese is melted and the wonton wrappers are golden. Cool in the muffin tin for 5-10 minutes before serving.

Nutrition Facts : Calories 1037 calories, Sugar 4.8 g, Sodium 2728.6 mg, Fat 70.2 g, SaturatedFat 32.4 g, TransFat 1.7 g, Carbohydrate 20.2 g, Fiber 1.8 g, Protein 78.9 g, Cholesterol 279.4 mg

LASAGNA CUPCAKES



Lasagna Cupcakes image

These lasagna muffins are the perfect appetizer, lunch, or fun dinner! Packed with sauteed veggies and all the classic lasagna ingredients - just made bite sized with wonton wrappers!

Provided by Kristen McCaffrey

Categories     Appetizer     Dinner     Lunch     Side Dish     Snack

Time 40m

Yield 12

Number Of Ingredients 14

1 tsp olive oil
2 garlic cloves
1/2 tsp red pepper flakes
1/2 zucchini, finely chopped
1 red pepper, finely chopped
3 cups fresh spinach
1 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
24 wonton wrappers
1/2 cup part skim ricotta cheese
3/4 cup part skim shredded mozzarella cheese
4 tbsp Parmesan cheese
1 1/4 cup marinara sauce (I use Eden Organic which has 1 point per 1/2 cup)

Steps:

  • Preheat your oven to 375 degrees.
  • Heat the olive oil over medium heat and add the garlic and red pepper flakes. Once it becomes fragrant, add the peppers, zucchini, spinach, basil, salt, and pepper. Saute until just tender.
  • Spray the muffin tin with nonfat cooking spray and press 1 wonton wrapper into each muffin cup. Then place 1 tsp of ricotta cheese on top of the wonton wrappers. Sprinkle with a few shreds of mozzarella and ½ tsp parmesan cheese. Add in a spoonful of the vegetable mixture and then 1.5 tsp of sauce. Then press in another wonton wrapper and repeat. Sprinkle some extra mozzarella and parmesan on the tops before placing them in the oven.
  • Bake for 20-25 minutes until cheese is melted on top and the edges of the wonton skins begin to brown. Enjoy! These are great as a main dish with a salad and make a great appetizer at a party.

Nutrition Facts : ServingSize 1 cupcake, Calories 112 cal, Carbohydrate 14 g, Fat 4 g, Protein 6 g, Fiber 1 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 400 mg, Sugar 2 g

CHEESY LASAGNA



Cheesy Lasagna image

The four different types of cheese make this lasagna a real crowd-pleaser. You can vary the amount of mozzarella, Monterey Jack, provolone and Parmesan to suit your preference. For our family, the more cheese, the better.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 14

1 pound ground beef
1 large onion, chopped
1/2 cup chopped green pepper
3 cans (6 ounces each) tomato paste
3/4 cup water
2 tablespoons brown sugar
3 to 4 teaspoons dried oregano
1 tablespoon cider vinegar
1/4 teaspoon garlic powder
9 lasagna noodles, cooked and drained
2 cups shredded mozzarella cheese
2 cups shredded Monterey Jack cheese
8 ounces sliced provolone cheese
1/4 cup grated Parmesan cheese

Steps:

  • In a large saucepan, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in tomato paste, water, brown sugar, oregano, vinegar and garlic powder., In a greased 13x9-in. baking dish, spread 1 cup of meat sauce. Layer with three noodles, 1 cup meat sauce and mozzarella cheese; three noodles, 1 cup meat sauce and Monterey Jack cheese; three noodles, 1 cup meat sauce, provolone cheese and the Parmesan cheese., Bake, uncovered, at 350° for 40-45 minutes or until cheese is melted. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 368 calories, Fat 20g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 398mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein.

SLOW-COOKER CHEESY WHITE CHICKEN LASAGNA



Slow-Cooker Cheesy White Chicken Lasagna image

This "lazy" lasagna requires very little prep, cooks on Low for a few hours and it's ready to scoop and serve. It's a creamy, cheesy, delicious new dinner we can't stop thinking about.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h25m

Yield 6

Number Of Ingredients 11

8 oz uncooked lasagna noodles, broken into 2-inch pieces
2 cups shredded cooked chicken
1/2 cup chopped onion
2 teaspoons finely chopped garlic
1 jar (15 oz) Alfredo pasta sauce
1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups shredded Italian cheese blend (6 oz)
1 package (5 oz) fresh baby spinach

Steps:

  • Spray 4-quart slow cooker with cooking spray. Add lasagna noodles, chicken, onion, garlic, Alfredo sauce, chicken broth, basil, salt and pepper to slow cooker. Stir gently; stir in 1 cup of the cheese.
  • Cover and cook on Low heat setting 1 1/2 hours; stir mixture thoroughly until pasta is covered in sauce. Cover; cook 1 1/2 hours longer or until pasta is tender.
  • Gradually add spinach, carefully stirring to wilt; sprinkle with remaining 1/2 cup cheese. Increase to High heat setting; cover and cook 5 to 10 minutes or until cheese is melted.

Nutrition Facts : Calories 590, Carbohydrate 42 g, Cholesterol 135 mg, Fat 4, Fiber 2 g, Protein 30 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 2 g, TransFat 1 g

CHEESY BEEF LASAGNA



Cheesy Beef Lasagna image

Try this hearty lasagna recipe with layers of pasta, ground beef and three types of cheeses - a perfect Italian dinner for your Thanksgiving feast.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 8

Number Of Ingredients 10

12 uncooked lasagna noodles
1 container (24 oz) 4% small-curd cottage cheese
1 container (15 oz) ricotta cheese
2 eggs, slightly beaten
1/2 cup refrigerated basil pesto
1 teaspoon salt
2 1/2 cups shredded mozzarella cheese (10 oz)
1 lb lean (at least 80%) ground beef
1/2 cup finely chopped onion (1 medium)
2 jars (24 oz each) tomato and basil pasta sauce

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain lasagna noodles as directed on package, using minimum cook time.
  • Meanwhile, in medium bowl, stir together cottage cheese, ricotta cheese, eggs, pesto and salt. Stir in 1 cup of the mozzarella cheese. Set aside.
  • In 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in pasta sauce.
  • Spread 1 cup beef mixture in baking dish; top with 3 noodles and 2 1/2 cups cheese mixture. Top with 3 noodles, 2 cups beef mixture and 3 more noodles. Top with remaining cheese mixture, 3 noodles and remaining beef mixture. Sprinkle with remaining 1 1/2 cups mozzarella cheese.
  • Cover; bake 40 to 45 minutes. Uncover; bake 20 minutes longer or until cheese is browned. Let stand 10 to 15 minutes before serving.

Nutrition Facts : Calories 680, Carbohydrate 47 g, Fat 1 1/2, Fiber 9 g, Protein 48 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1590 mg

ONE-POT CHEESY LASAGNA SOUP



One-Pot Cheesy Lasagna Soup image

This family-favorite soup may look involved, but it's really a snap to put together, and the incredible lasagna taste is worth every step.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 13

1 lb lean (at least 80%) ground beef
1 medium onion, sliced
2 large green bell peppers, cut into 1-inch pieces
2 cloves garlic, finely chopped
2 cups water
2 cans (14.5 oz each) Muir Glen™ organic diced tomatoes with Italian herbs, undrained
1 can (6 oz) Muir Glen™ organic tomato paste
2 cups uncooked mini lasagna (mafalda) noodles (4 oz)
1 tablespoon packed brown sugar
1 1/2 teaspoons Italian seasoning, crumbled
1/4 teaspoon pepper
1 1/2 cups Italian-style croutons
1 1/2 cups shredded part-skim mozzarella cheese (6 oz)

Steps:

  • In Dutch oven, cook beef, onion, bell peppers and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown and onion is tender; drain.
  • Stir in water, diced tomatoes and tomato paste. Stir in pasta, brown sugar, Italian seasoning and pepper. Heat to boiling. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.
  • Set oven control to broil. Pour hot soup into 6 ovenproof soup bowls or casseroles. Top each with 1/4 cup croutons. Sprinkle with cheese. Broil soup with tops 3 to 4 inches from heat 1 to 2 minutes or until cheese is melted.

Nutrition Facts : Calories 460, Carbohydrate 42 g, Cholesterol 60 mg, Fiber 5 g, Protein 28 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 830 mg

LASAGNA CUPCAKES WITH PESTO



Lasagna Cupcakes With Pesto image

Fun Finger Food! No need to boil noodles to make this easy peasy individual wonton lasagna. I just made Recipe #308716 with many changes and wanted to post this recipe as I made it. I used the Texas size cupcake pan. They are 6 large in one pan. Not the twelve. I'll be on the Cooking channel March 20th at 9:00 making these!

Provided by Rita1652

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

36 wonton wrappers
1/2 cup pesto sauce, You don
1/2 cup lean ground beef
1/2 cup diced red bell pepper
1/2 cup diced onion
1 cup diced mushroom
4 cloves roasted garlic, smashed and minced
1 egg
1 tablespoon parsley
1/4-1/2 teaspoon black pepper
4 ounces ricotta cheese
8 ounces mozzarella cheese, shredded and divided
3 ounces shredded asiago-parmesan cheese, mixture divided
3 cherry tomatoes, cut in half
6 fresh basil leaves

Steps:

  • Preheat oven to 350 degrees F.
  • Brown meat in a dry hot pan stirring to break up meat.
  • Meanwhile add oil to a pan just to barely cover bottom. Add the peppers, mushrooms, onions, and garlic saute about 5 minutes just until onions are translucent.
  • Add the browned beef to the veggies mixture and toss in the pesto sauce. Set aside.
  • Remove 3 tablespoons of each of the grated cheeses placing in a bowl, mix to combine, set aside.
  • Mix the remaining cheese mixture ingredients together. Set aside.
  • Brush cupcake pans with olive oil or spray with a non stick spray. Garlic oil is yummy!
  • Start to layer the lasagnas, starting with the wonton wrappers, cheese, meat mixture, repeat till all ingredients are used.
  • Pressing each wonton to spread the mixture throughout each layer.
  • Top each cake with the cheese mixture that you set aside.
  • Place on a cookie sheet pan and bake 20 minutes.
  • Remove from oven and let rest for 10 minutes.
  • Garnish with tomato and basil leaf.

Nutrition Facts : Calories 348.5, Fat 14.5, SaturatedFat 7.8, Cholesterol 87.2, Sodium 555.2, Carbohydrate 32.8, Fiber 1.7, Sugar 2, Protein 20.9

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