Lasagna Cupcakes

Ingredients

  • 1/3 pound ground beef
  • Salt and pepper
  • 24 wonton wrappers
  • 1 3/4 cups Parmesan cheese, grated
  • 1 3/4 cups mozzarella cheese, shredded
  • 3/4 cup ricotta cheese
  • 1 cup Muir Glen™ pasta sauce
  • Basil for garnish (optional)

Instructions

1 _ Preheat oven to 375ºF. 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 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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