1/3 pound ground beef
Salt, Pepper, and Italian Seasoning
24 wonton wrappers
1 3/4 cups grated Parmesan cheese
1 3/4 cups shredded mozzarella cheese
3/4 cup ricotta or cottage cheese
1 cup your favorite pasta or pizza sauce
Basil or Parsley for garnish
Preheat oven to 375ºF. Spray muffin tin with cooking spray.
Brown beef, and season with salt, pepper and Italian seasoning (optional). Drain fat from meat with a strainer.
Cut wonton wrappers into circle shapes (about 2 1/4- inches) using a biscuit cutter or the top of a drinking glass.
|Cook's Note: You can stack a few wrappers together to cut more than one at a time.|
|If you don't have a biscuit cutter, just use the rim of a glass!|
Start layering your cupcakes by: pressing one wonton wrapper into the bottom of each muffin tin.
Put about a tablespoon of your cheese mixtures in each. Top with a small amount of pasta sauce and cooked ground beef.
|Sorry for the cruddy picture...camera kept blurring!|
Cook's Note: If using mini-muffin tins for extra cuteness (smile), you'll have to reduce / adjust how much cheese filling and meat you put in each so there's no messy overflow when baking.
Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove, run a case knife around the edges, then pop each lasagna out.CLICK HERE!