Lasagne Cupcakes
Serves: Makes 12
  • Unrefined, cold-pressed extra-virgin olive oil for greasing muffin tin
  • ½ 15-ounce container of ricotta*
  • Handful of grated Pecorino-Romano or Parmesan cheese
  • 36 wonton wrappers (about 3”square) (see DF variation below)
  • About 1 cup of marinara sauce
  • About ½ pound shredded mozzarella
  • Other options to add in the middle layers: cooked ground beef or turkey, roasted baby eggplant or zucchini slices, sautéed spinach or kale, sautéed mushrooms (whatever you add must be pre-cooked)
  1. Preheat oven to 350 degrees. Grease the cups of a 12-cup muffin tin.
  2. In a medium bowl, combine the ricotta and a handful of grated Pecorino/Parmesan. Set aside.
  3. Fit one wonton wrapper in the bottom of each cup.
  4. To each cup add 1 spoonful of sauce, 1 spoonful of the ricotta mixture, and a pinch of mozzarella. Top with another wonton wrapper, tucking in the tips.
  5. Repeat with remaining filling ingredients and top with a third wonton wrapper.
  6. Top the third wonton wrapper of each cupcake with a spoonful of sauce and a pinch of mozzarella.
  7. Bake until cupcakes are bubbly and cheese is melted and browned, about 18 to 20 minutes. Run a knife around the edges to loosen cupcakes from the muffin tin.
*To make these diary-free, use Kite Hill almond milk-based ricotta and skip the Parmesan and mozzarella.
To make these gluten-free, purchase Tinkyada GF lasagne noodles and boiled according to the package directions. Cut each noodle to fit the muffin tin and layer as this recipe instructs.
Recipe by Pamela Salzman at