Individual Lasagna Cakes

Besides serving for dinner….  You can freeze these. Wrap each individually for a quick filling lunch, or after school snack.



  • 1 cup Vodka marinara sauce (I prefer San Marzano)
  • 1 pound ground beef
  • 12 wonton wrappers
  • 8 ounces shredded mozzarella
  • 1 ½ cup shredded Parmesan cheese
  • 8 ounces Ricotta low fat cheese
  • 1 ½ teaspoon of Italian seasoning basil for garnish (optional)


1. Preheat oven to 375 degrees. Spray muffin tin with cooking spray.

2. In a non-stick pan add Brown beef and season with salt and pepper. Drain off any fat in pan. In a bowl mix beef, Italian seasoning and marinara sauce.

3. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a tablespoon of Parmesan cheese, Ricotta cheese, and mozzarella cheese. Top with a tablespoon of marinara (little meat and marinara sauce. Use around 1-2 teaspoons of all the ingredients depending on your personal preference.

4. Repeat layers ending with marinara sauce. Top each with final tablespoon Parmesan and mozzarella cheese. Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove use a knife to gently loosen the edges. Garnish with leaf of basil and serve.

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Categories: Appetizers

Author:Amy Stafford

I am the author, photographer and creator behind the blog A Healthy Life For Me. I am a food and fitness nut who loves Crossfit, Chocolate and Organic Gardening.

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One Comment on “Individual Lasagna Cakes”

  1. February 23, 2012 at 1:43 am #

    Mmmm….looks yummy! Great idea!

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