Lasagna Cupcakes
- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
12 cupcakes
- Serves:
- 12
ingredients
- 1⁄3 lb ground beef
- salt and pepper
- 24 wonton wrappers
- 1 3⁄4 cups grated parmesan cheese
- 1 3⁄4 cups shredded mozzarella cheese
- 3⁄4 cup ricotta cheese
- 1 cup pasta sauce
- basil (to garnish)
directions
- 1 Preheat oven to 375 degrees. Spray muffin tin with cooking spray.
- 2 Brown beef, and season with salt and pepper. Drain.
- 3 Cut wonton wrappers into circle shapes (about 2 1/4- inches) using a biscuit cutter or using the top of a drinking glass. You can cut several at a time. Note: For a more rustic look, no cutting necessary!
- 4 Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. Top with a little meat and pasta sauce.
- 5 Repeat layers again (i.e. wonton, Parmesan, ricotta, mozzarella, and pasta sauce). Top with reserved Parmesan and mozzarella cheeses.
- 6 Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each lasagna out.
- 7 Garnish with basil and serve.
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RECIPE SUBMITTED BY
disturbeds10
Columbus, 0