Cupcake Lasagna (No Meat) Recipe

Name: Cupcake Lasagna (No Meat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 -4 garlic cloves, peeled; 1 pinch red pepper flakes; 1 cup spinach, frozen and squeezed dried (may substitute pesto for spinach mixture); 24 wonton wrappers; 2 (26 ounce) canned pasta sauce or 2 (26 ounce) jarred pasta sauce; 8 ounces mozzarella cheese, grated; 3 ounces parmesan cheese, grated; 4 ounces ricotta cheese (half reserved for frosting if desired); 8 cherry tomatoes, for garnish; 8 small basil leaves, for garnish

Servings: persons

2 tablespoons olive oil
2 -4 garlic cloves, peeled
1 pinch red pepper flakes
1 cup spinach, frozen and squeezed dried (may substitute pesto for spinach mixture)
24 wonton wrappers
2 (26 ounce) canned pasta sauce or 2 (26 ounce) jarred pasta sauce
8 ounces mozzarella cheese, grated
3 ounces parmesan cheese, grated
4 ounces ricotta cheese (half reserved for frosting if desired)
8 cherry tomatoes, for garnish
8 small basil leaves, for garnish

1
Preheat oven to 375 degrees F. You will need an 8-cup non-stick muffin pan.
2
To start the lasagnas: Heat the oil in a large skillet over medium-high heat.
3
Add the garlic cloves and red pepper flakes.
4
Cook, stirring frequently, until garlic is fragrant, about 2 minutes.
5
Add the spinach; mix.
6
(May substitute pesto for this mixture.
7
).
8
Reserve 8 tablespoons of Parmesan and 8 tablespoons of mozzarellathis will be the topping.
9
The remaining cheese will be used in the lasagnas (note you can vary the amount of cheese to taste keeping in mind that the parmesan is salty, the mozzarella is sweet as well as salty and helps to hold the lasagnas together, and the ricotta is sweet and creamy).
10
Start assembling the lasagnas.
11
Line each cupcake mold with a wonton wrapper.
12
Put a little Parmesan, a little mozzarella, and a little ricotta into each mold.
13
Top with a little spinach and a spoonful of sauce.
14
Repeat layers of wonton wrappers, cheeses, spinach and sauce, creating 6 layers in all, and ending with sauce.
15
Sprinkle each lasagna with reserved Parmesan and mozzarella.
16
(DON'T USE MORE THAN 3 WRAPPERS PER CUP.
17
).
18
Bake until the lasagnas are nicely browned, about 20 minutes.
19
Serve warm garnished with cherry tomatoes and basil leaves.

698

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 -4 garlic cloves, peeled, 1 pinch red pepper flakes, 1 cup spinach, frozen and squeezed dried (may substitute pesto for spinach mixture), and more.

Yes, Cupcake Lasagna (No Meat) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cupcake Lasagna (No Meat)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions