Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • Preheat oven to 375°F. Spray muffin tin with cooking spray.
  • Brown beef in a skillet and season with salt and pepper. Drain.
  • Cut wonton wrappers into circle shapes, about 2 1/4-inches wide, using a biscuit cutter or the top of a drinking glass. You can cut several at a time. Tip: For a more rustic look, leave wonton wrappers uncut.
  • 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 cup. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. top with a little meat and pasta sauce.
  • Repeat layers (wonton, Parmesan, ricotta, mozzarella, and pasta sauce). Top each cupcake with some of the 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, use a knife to loosen the edges, then pop each lasagna cupcake out. Garnish with basil and serve.