Lasagna Cupcakes

Weight Watchers® PointsPlus® 

Recipes Content


This month, Food and Wine had an amazing recipe for white lasagna cupcakes. Inspired by this recipe, I decided to use my typical veggie lasagna recipe to make my own lasagna cupcakes. It took a couple of tries, but this recipe was a big hit at my holiday work party, and there are tons of different ways you could make them. I think next time I will try adding some lean ground beef for a more typical lasagna. However, the best part of these lasagna cupcakes are that they are incredibly simple to make, but feel really special and fun whether you just have them at home or serve them at a party.

Prep Time

Lasagna Cupcakes

Prep Time: 
Cook Time: 
Total Time: 


  • 24 U wonton wrappers
  • 1 1/4 cup marinara sauce (I use Eden Organic which has 1 point per 1/2 cup)
  • 3/4 cup part skim shredded mozzarella cheese
  • 1/2 cup part skim ricotta cheese
  • 4 tbsp Parmesan cheese
  • 1 tsp olive oil
  • 2 U garlic cloves
  • 1/2 U zucchini, finely chopped
  • 1 U red pepper, finely chopped
  • 3 cups fresh spinach
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes
  • Salt and pepper to taste

Nutritional Facts

Serving Size: 
1 cupcake (134g)
Amount Per Serving
Calories 112
Calories from Fat 33
% Daily Value *
Total Fat 4g
Saturated Fat 2g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 10mg
Sodium 302mg
Total Carbohydrate 14g
Dietary Fiber 1g
Sugars 2g
Protein 6g


  1. Preheat your oven to 375 degrees.
  2. Heat the olive oil over medium heat and add the garlic and red pepper flakes. Once it become fragrant, add the peppers, zucchini, spinach, basil, salt, and pepper. Saute until just tender.
  3. Spray the muffin tin with non fat cooking spray and press 1 wonton wrapper into each muffin cup. Then place a spread a thin layer of ricotta cheese on top of the wonton wrappers. Sprinkle with mozzarella and parmesan cheese. Add in a spoonful of the vegetable mixture and then a spoonful of sauce. Then press in another wonton wrapper and repeat. Sprinkle some extra mozzarella and parmesan on the tops before placing in the oven.
  4. Bake for 20-25 minutes until cheese is melted on top and the edges of the wonton skins begin to brown. Enjoy! These are great as a main dish with a salad and make a great appetizer at a party.
† PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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12 servings 1 cupcake (134g) 112 cal 14 g 4 g 6 g 1 g 2 g 10 g 302 g 2 g

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