Sunday, April 10, 2016

Lasagna Cupcakes

Ok, ok...the only thing "cupcake" about these is that they're made in a cupcake/muffin tin. But sooooooooo cute, don't you think? Let's get started...

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 egg
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!

Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your cupcakes. Mix the rest of the Parmesan, mozzarella, ricotta and the egg in a bowl until combined.

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 kept blurring!

REPEAT with another layer of ingredients in the same order. 
Layer 2

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. 

Top with reserved Parmesan and mozzarella cheeses.

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.
Garnish with basil or parsley and serve.

For a shortened, printable copy of this recipe - CLICK HERE!


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