Easy Lasagne Muffins recipe is made in a large muffin tin and super simple to make. Make a delicious quick marinara sauce and nestle between sheets of pasta and cheese. Bake to perfection and devour.
Last week our family went of vacation with 3 other families. They aren’t just any old families, but my previous work “husbands”. When we lived in the Seattle area I worked for a major credit card company doing desktop support (and much more). I worked a lot of hours and spent the majority of my life with Gordon, Andy and Tim. Gordon proclaimed one day that he spent more time with me than with his wife, so I must’ve been his “work wife”. Working with these guys for almost 4 years forged strong friendships. After I left the company and moved 300 miles East, we still planned family camping events every summer. Unfortunately, they became few and far between. This year, Gordon’s wife Cary planned a super fun vacation on Lake Chelan here in WA. Everyone was on-board and ready to reconnect for an entire week of fun, sun and maybe a cocktail or two. One of the plans was to choose a different husband to help a wife cook dinner for a night. 4 nights of home cooked meals and 2 nights of eating out or leftovers. It was a brilliant plan and we ate like royalty! For the next 3 days I’ll be blogging the recipes of Kara, Angie and Cary. Each unbelievably amazing.
Today is a recipe for Kara’s World Famous Spaghetti Sauce given to her by her mom, Bonnie. The sauce cooks all day long in the slow cooker and is out of this world! Seriously tasty stuff.
Are you ready for some serious pictorial enjoyment? Fasten your seat belts this is a long one. Let’s go make some sauce!
How to Make Lasagna Muffins
Start with 1 pound of hamburger and 1 pound of sausage. I used Hot Italian, but you could use any type. While on vacation Kara used some of my homemade garlic and red wine sausages.
Break up the meats as best you can, unless you like it a little chunkier. Either way, fry until the meat is cooked through.
Toss in a whole onion that’s been chopped and cook some more.
Add 4 chopped cloves of garlic, or more. I added 6 or 7 because you should always add garlic with your heart.
Time for some herbs! Kara adds 1 palmful of dried Italian Seasoning and dried oregano combined. I have an abundance of fresh herbs in my garden right now, so I opted to go that route. Whichever you have, add the herb, give it a stir and pour it into the slow cooker.
Lasagna Muffins Recipe
Ingredients
Marinara Sauce Recipe
- 1 lb ground beef
- 1 lb ground Italian sausage, spicy or mild
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 tbsp Italian Seasoning
- 2 tbsp dried oregano
- 15 oz diced tomatoes
- 12 oz tomato paste
- 56 oz tomato sauce, or 2 – 28 oz cans
- 12 oz red wine
- kosher salt, to taste
- black pepper, to taste
Lasagne Muffins
- 18 wonton wrappers
- 15 oz ricotta cheese
- ⅓ cup Mizithra cheese, grated and separated, or parmesan
- 5 fresh basil leaves, chopped, optional
- Cooking spray
Instructions
Spaghetti Sauce
- Spray a large skillet with cooking spray and add the hamburger and sausage. Break up the meat as fine as possible with a wooden spoon. Add the onion, garlic and seasonings and continue to cook for about 5 minutes. Add to the slow cooker and turn it on to low.
- Add the cans of tomato, the red wine and season with salt and pepper to taste. Stir to incorporate and place lid on and cook for 8 hours on low. Stir occasionally.
Lasagne Muffins
- Preheat the oven to 375.
- In a small bowl add the ricotta, 3 tablespoons of Mizithra cheese and the chopped basil and stir to combine. Set aside.
- Spray a large muffin tin with cooking spray and line each with 1 wonton wrapper. Using a small hinged scoop or a teaspoon, drop 2 teaspoons of cheese mixture in each lined cup. Top with 1 heaping tablespoon of sauce. Repeat with wonton wrapper, cheese and sauce. On the last layer (3rd) place 1 teaspoon of cheese on the wonton wrapper, cover with sauce and sprinkle with 1 tablespoon of Mizithra cheese.
- Bake for 25 minutes uncovered. Run a sharp knife around each muffin and remove from the pan carefully to a serving platter and serve.
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Notes
Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
I really love this recipe and hope you will too!
So making this before I go back to school! Maybe on Sunday for my in-laws bday celebration! Looks wonderful and so pretty! Miss you!
I made your recipe and the whole family loved it, thanks 😉
This looks delicious. I cannot wait to try this in the fall. It would be fun to make for a dinner party. Thanks for sharing.
Your recipes never cease to amaze me! I find myself wanting to try out all of them!
Definitely on my ‘must try’ list..thanks for sharing your wonderful creations
Such a delicious dish, gorgeous photos as well.
I’m so in love with your mini lasagnas…I’ve been testing individual lasagna dishes, but none of them are anywhere near this cute! This all day sauce sounds incredible…love using the slow cooker for stuff like this!
What gorgeous presentation home sch a homey dish. LOVE it!
Sounds like such a fun meeting with friends and these lasagna muffins look amazing!
Wow, what an amazing vacation! It’s so great that you still all keep in touch. The food is fabulous!
Absolutely love this idea for lasagna in muffin tins! Makes me want to head to the store ASAP to buy LARGE muffin tins. Lovely!
These both sound amazing and if I wasn’t at the beach right now I would be in the kitchen. I can’t wait to whip up a batch!! Kate
What a great way to use wonton wrappers without having to make an Asian-flavored meal. Love it!
I love these – now I can finally use the rest of the wonton wrappers from my oven fried salmon wontons!! Brilliant. ~Megan
YUM! I am planning on making these this fall. What do you think about freezing after cooked. I live alone, so these would be lovely single servings for me to take to work.
@greenbluffgirl – I sold my house at the beginning of last summer and was without a garden until this year, so I am completely out of canned Toms. 🙁 This year though….you better believe I’ll be putting up some cans.
Excellant idea with the wonton wrappers, although I use Turkey meat and c’mon farmgirl, canned tomatoes? LOL ok in a pinch, I’ll give ya that- but this time of the season, the fresh is best.
@Mike – they just turned out perfect like that. 🙂
Looks very yummy! Did you “toast” the cheese on top or did they just turn out like that straight from the oven?
holy jesus!!!!! I need to make this! need a slow cooker! need to get wonton wrappers! AH! Love it, bookmarking for winter cause that’s when I plan on binging 😉 thanks for sharing!