Joseph’s Lavash lasagna cupcakes combine all your favorite lasagna flavors into individual savory cupcakes that work for a Trim Healthy Mama S meal and they are gluten free!
Dragging my sweet husband onto all of my get healthy plans is something that he is pretty used to by now. We have been happily enjoying Trim Healthy Mama for the last few years but when we first got married I pulled him onto the Weight Watchers train. (Which he hated by the way because he was always hungry).
But the one thing he did like was the savory cupcakes that I made using wonton wrappers. I saw the idea on Emily’s Bites and created tons of different dinner cupcakes for us to enjoy.
Since we both loved those creations for dinner, I wanted to come up with a way to enjoy them on THM. Since wontons are sadly not on plan, I went with a Joseph’s Lavash bread as the base!
And let me tell you, these Lavash lasagna cupcakes are so good! Even my 6 year old that at first balked at the idea of a lasagna cupcake ended up eating two!
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More Popular THM Meals:
30 Minute Queso Chicken With Cauli Rice – THM S
Inexpensive Black Bean Tacos – THM E
Turkey Ham And Beans – THM E
Parmesan Crusted Pork Chops – THM S
Lavash Lasagna Cupcakes
Inside the Lavash lasagna cupcakes is the traditional lasagna filling that you would find in the regular pasta dish. But instead of noodles, the Lavash bread stands in to make these cute little cups of Italian goodness.
Ingredients:
Ricotta Cheese
Mozzarella Cheese
Grated Parmesan Cheese
1 Egg
2 Joseph’s Lavash Breads
Pizza Sauce/Marinara/Favorite Pasta Sauce
Ground Beef
Garlic Powder/Parsley/Pepper
Since I’m doing a No Spend January this month, it was nice to be able to create this meal with things that I typically keep in my fridge/freezer. I buy Joseph’s directly from their website and store in my freezer and I always have a jar of sauce in my pantry and tons of cheese. The only thing I don’t typically have on hand is the ricotta but I had some leftover from a recipe that we made at Christmas so it worked out great.
Easy Meal Prep Hack:
Whenever I buy ground beef at the store, I come home and brown it. Let it cool and separate it into 1 lb portions and store it in the freezer. It makes a weekday spaghetti, cheeseburger soup or pie super quick and easy to prepare. Just thaw and use in your recipes.
Preparing the Lavash Lasagna Cupcakes
Making the Lavash lasagna cupcakes is super easy. First, brown and drain the ground beef if you are not using the meal prep hack.
Next, you will mix up your ricotta cheese mixture (all the cheeses, an egg and seasoning).
Prepare your muffin pan with non-stick spray.
Cut your Lavash bread so that you get 12 squares from each bread. Mine are not perfect or even the same size so I wouldn’t worry about that.
*Update: these are really more like rectangles. Either way, just get 12 pieces from each Lavash and you will be fine.
Press one Lavash square into each muffing tin well (10). You will have a few extra pieces of Lavash left over.
Toast the bottom layer in the oven for 2 minutes. The bottom layer will actually be pretty soft after the baking but toasting it before prevents it from being soggy and falling apart.
Layer the Cups
Now you are ready to layer the Lavash lasagna cupcakes.
Separate your ricotta cheese in half. Using 1/2 of the mixture, place about a 1/2 of a tablespoon of filling on top of each Lavash cup.
Next, add about a tablespoon of ground beef to each cup.
Then add approximately a teaspoon of pasta sauce. I like to use a smooth sauce without any big chunks of tomato. Smooth it to mostly cover the beef but don’t use too much because it will get soggy.
Top with a sprinkling of mozzarella cheese.
Add a second Lavash square to the top of each cup. Gently press it down to allow for the next layer of filling.
Repeat all the steps again, ending with shredded mozzarella on top.
Bake
Bake at 375 degrees for 12-15 minutes. Watch it towards the end of the baking time to make sure the uncovered portions of the Lavash don’t burn.
Allow the Lavash lasagna cupcakes to cool for a couple of minutes before using a butter knife to gently release them from the pan.
How Many Cupcakes Can I Eat in A THM S Setting?
If you cut your Lavash into 12 squares, you will be able to have 3 cupcakes in an S setting on Trim Healthy Mama.
Pair it with a big green salad to fill the rest of your plate.
These little guys are surprisingly satisfying. The edges on the top give you a couple of crunchy bites, while not traditional in regular lasagna, I find it very yummy. The rest of the Lavash bread becomes soft and makes for a tasty noodle substitute.
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- 1 cup Ricotta Cheese (Part Skim Milk Variety)
- 1/3 cup Mozzarella Cheese (Plus additional for sprinkling)
- 1/4 cup grated Parmesan cheese
- 1/4 tsp garlic powder
- 1 tsp parsley
- 1 Egg
- 2 Lavash Bread Rectangles
- 1/2 lb Ground Beef
- 1 cup Pasta Sauce/Pizza Sauce
Ingredients
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- Preheat oven to 375 degrees.
- Brown ground beef and drain grease.
- Cut each Lavash to result in 12 squares per Lavash (resulting in 24 total squares between the 2).
- Spray a muffin pan and place one Lavash square into each well (10 total).
- Toast the bottom layer of Lavash in the oven for two minutes.
- Meanwhile, make the Ricotta mixture. In a medium bowl combine the ricotta, mozzarella, Parmesan, egg, garlic powder, parsley and pepper to taste. Mix well.
- Once the bottom layer of Lavash is toasted, you are ready to layer the lasagna cups. Separate the ricotta mixture in half. Using 1/2 of the mixture, add about 1/2 of a tablespoon to each lavash cup.
- Add about a tablespoon of ground beef to each cup.
- Add approximately one teaspoon of pasta sauce to each cup. Gently spread the sauce to mostly cover the ground beef/ricotta in the cups. Don't add too much sauce or you will end up with soggy cups.
- Top each cup with a couple of pinches of mozzarella cheese.
- Add a second Lavash square to each cup. Gently press down to form a cup but don't push hard enough to make the filling spill out the sides.
- Repeat the layers on top of this Lavash bread. Ricotta mixture, ground beef, sauce and ending with another generous sprinkle of mozzarella.
- Bake at 375 degrees for 12-15 minutes. Start watching around 12 minutes to make sure the exposed edges of the Lavash don't burn. You want them slightly browned but they will burn quickly.
- Allow the cups to sit for 3-5 minutes before removing from the muffin tin using a butter knife.
Patti says
Why don’t you make 12 cups since you have 24 pcs of lavash bread?
Stacy Craft says
You definitely can! I just made what my family would eat with one lunch of leftovers and saved the extra bread for chips for another day. But you can make 12 cups for sure. One of the things I love about these “cupcakes” is that you can adjust the filling to work for your needs. Don’t fill quite as full as I did and you can get 12 cupcakes no problem. Thanks for reading!
Judy says
What makes these gluten free. My son-in-law has to be gluten free and I thought the lavash bread was made from flours. I would love to make these as we love lasagna.
Stacy Craft says
Hi Judy, you are correct, Lavash is not gluten free. That was an error. Thanks for pointing that out!
Cheryle says
I can’t wait to make these cupcakes! Can you freeze and reheat the leftovers?
Stacy Craft says
Hi Cheryle! I think you could definitely freeze (I regularly freeze Lavash). I might try reheating in oven or air fryer though. I think the microwave might result in a soggy crust. Let us know if you try it.