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Lasagna Cupcakes Recipe

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This recipe for Lasagna Cupcakes, by , is from Krystle's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Krystle Ward


24 Won ton wrappers
1 block Frozen spinach, cooked and drained
3/4 c Ricotta cheese, reduced fat
1 Zucchini sauteed in olive oil (bite size pieces)
1/2 lb cooked Ground beef
1 1/2 c shredded Mozzarella cheese
1/2 c shredded Parmesan cheese
1 jar Newman's Own Fire roasted tomato & garlic pasta sauce
Dried basil

1. Preheat the oven to 375.
2. In a bowl, mix the ricotta cheese and spinach.
3. In another bowl, mix the ground beef, zucchini, and pasta sauce. Save about a cup to a cup and a half of sauce for later.
4. Spray the cupcake pan with non stick cooking spray. Place a won ton wrapper in each cupcake hole, as if it were a cupcake liner. (It will not cover all of the sides yet). Using a spoon, put the ricotta spinach mixture as the bottom layer, just enough to cover the bottom. Then top with another won ton wrapper.
5. Place a scoop of the turkey mixture next. Then cover with the reserved sauce.
6. Top each cupcake with the mozzarella cheese, Parmesan, and sprinkle of basil!
7. Cook for about 20 minutes or until cheese is brown and bubbly.
8. Use a spoon to take out of the pan, let it cool for 5-7 minutes.

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Number Of Servings:




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