Super simple Mini Lasagna Cupcakes made in a muffin tin, using wonton wrappers!
I didn’t know what on earth to call this recipe. I went with Mini Lasagna Cupcakes, since I’m a cupcake fiend, however, I’m still not sure about the cake part. Lasagna Cups maybe? Lasagna Muffins? Baby Lasagnas. Hmmm. Thinking, thinking… I’m sticking with Lasagna Cupcakes.
Anyway, these things are insanely easy to make, check out the list of components
- Wonton wrappers
- Simple meat sauce (all important)
- Béchamel Sauce
That is all!
Wonton wrappers are a must
Using wonton wrappers is an absolute must. I tried regular lasagna sheets cut to size, but it was just too thick for these little babies. Wonton wrappers are thick enough to hold everything together but thin enough to not take over the whole show. I used square ones and left the first one whole, so that the little corners would stick up and get crunchy then, for the remaining layers, I cut out rounds. See …
Multi-purposing my muffin tin.
And talk about yum. The meat sauce is quickly thrown together but includes all the right elements to make it totally flavourful and totally Italian-y-ish 🙂 Pinky promise! I could have used my favourite Ragu Bolognese sauce, however it’s a lot of effort for just a little treat like these are. So this simple meat sauce takes just 10 minutes to whip up.
The béchamel is just as simple. A little butter, flour, milk and cheese and it’s done.
Party Food Perfection
They make a perfect, cute little starter, and even as finger food, they work a treat. Party food? I got you covered 🙂
I loved them. I had to cut one open for the photos ‘cause I needed to show you the inside too, right? Normally all my taste testing is done long before I take photos so, as a general rule, I try not to overindulge and if I must dig into something with the fork, I’ll put that forkful aside and save it with the cut one for a meal later. This forkful went straight down the hatch. Nom, nom, nom.
Mini Lasagna Cupcakes
- 24 Wonton Wrappers
- ½ cup grated mozzarella
For the Bolognese;
- 1 small clove garlic
- ½ small onion grated
- 250 g minced / ground beef
- 2 tablespoons red wine (note 1)
- 1 400 ml tin diced or crush tomotoes
- 2 tablespoons milk (note 1)
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano (note 2)
- ½ teaspoon dried thyme (note 2)
- ½ teaspoon salt
- ¼ teaspoon sugar
- Pepper to taste
For The Bechamel;
- 25 g butter
- 1 tablespoon flour (note 1)
- 1 cup milk
- ¼ cup grated mozzarella
- ½ teaspoon salt
- Pepper to taste
Preheat your oven to 200C / 400F / 180C fan forced. Lightly spray muffin tin with oil spray.
Cut 18 wonton wrappers into circle using a large cookie cutter or by cutting around an upturned glass.
To make the meat sauce;
Place a saucepan over medium heat, add a little oil, then add the onion and garlic and stir until just starting to turn translucent. Add meat and saute while breaking up with a wooden spoon. Add the red wine and bring it to a simmer before adding the rest of the sauce ingredients and mixing well. Simmer for another 5 minutes and remove from the heat.
To make the béchamel;
Melt the butter in a saucepan over low-med heat. Add the flour and mix well. Allow it to bubble then slowly add in the milk a little at a time (being careful as it will splutter), continuing to stir until you have a smooth paste. Let it simmer while stirring for a minute or so before adding the mozzarella, salt and pepper to taste.
Putting it all together;
Lay one full wonton wrapper into the bottom of each muffin hole so that the points stick out the top. Add a couple of teaspoons of meat mixture to each, then a teaspoon or so of béchamel sauce. Sprinkle over a little cheese, then lay one round wonton wrapper on top. Repeat for another 2 layers. Lay the last round on top of each and cover with any remaining béchamel and cheese.
Bake for 20 minutes or until golden and the edges are crunchy.
- I use a standard Australian 20ml tablespoon (equiv. 4 teaspoons)
- You can swap the oregano and thyme for 1 ½ teaspoons of mixed dried herbs
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