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Lasagna Cup cakes Recipe

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This recipe for Lasagna Cup cakes, by , is from The Dresher Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tracy Postic

Category:
Category:

Ingredients:  
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 your favorite or scratch pasta sauce
parsley or Italian seasoning lightly for garnish (optional)

Directions:
Directions:
Preheat oven to 375F. Spray muffin tin with cooking spray
.
Brown beef, and season with salt and pepper. Drain.

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!

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.

Repeat layers again (i.e. wonton, Parmesan, ricotta, mozzarella and pasta sauce). 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, use a knife to loosen the edges, then pop each lasagna out.
Garnish and serve.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
prep 15 bake 35 minutes
Personal Notes:
Personal Notes:
can make with ground chicken or turkey also can make vegetarian too. They can be made than frozen. after frozen take out of muffin cups and put in the container..when ready to bake take back out and put in muffin tins to thaw and bake as directed..

 

 

 

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