Cole Saladino/Thrillist

Lasagna cupcakes recipe

Total Time:  50 minutes
Yield:  12


  • Cooking oil spray
  • 12 lasagna noodles (about 8 ounces)
  • ¾ cup ricotta cheese
  • 2 ¼ cup shredded mozzarella cheese
  • ¾ cup bolognese marinara sauce
  • ¼ cup grated Parmesan cheese
  • 1 pound cream cheese, at room temperature
  • 4 tablespoons unsalted butter, at room temperature
  • 1 cup ricotta cheese
  • Chopped parsley, for garnish


  • Preheat oven to 375℉. Grease the inside of a muffin tin with cooking spray; set aside.
  • Cook noodles according to package instructions. Drain and transfer them to a cutting board. Using a 2 ¼-inch round cookie cutter, cut three circles out of each noodle.
  • In each muffin mold, layer 1 noodle circle, 1 teaspoon ricotta, 1 tablespoon mozzarella, and 1 teaspoon sauce. Repeat two more times. Finish with a teaspoon of Parmesan on top of each.
  • Bake for 20 minutes, until cheese is bubbling. Let cool in pan for 10 minutes. Run a knife along the edges of the lasagnas and carefully lift them out with a spoon.
  • With an electric mixer, beat the cream cheese and butter until light and fluffy. Beat in the ricotta until combined.
  • Frost lasagna cupcakes, sprinkle with parsley, and serve immediately.