Lasagna Cupcakes

Lasagna Cupcakes

Lasagna Cupcakes Ingredients

  • 6 lasagna sheets

  • 225gr/ 1 cup homemade marinara sauce

  • 225gr/1 cup herby ricotta

  • 1 mozzarella ball, well drained and finely cubed

  • Extra virgin olive oil

  • a bunch of fresh basil leaves

  • salt & pepper


  1. Preheat oven to 375F/180C. Lightly oil a 6-cup standard muffin tin or coat with nonstick spray.

  2. In a large pot of boiling water, blanch the lasagna sheet for 2-3 min until slightly softened.

  3. Fit each lasagna sheet evenly into the cupcake molds

  4. Transfer the herby ricotta into a piping bag or use a spoon. Fill each lasagna cup with 1 tbsp of cheese filling.

  5. Add 1-2 tbsp of marinara sauce in each cupcake to cover the ricotta mixture.

  6. Top each lasagna cupcake with cubed mozzarella.

  7. Drizzle with a little olive oil and season with black pepper to taste.

  8. Bake for 10-12 minutes, or until the cheese has melted and the lasagna are cooked through and crispy golden brown.

  9. Serve immediately, garnished with basil leaves.