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Lasagna Cupcakes Recipe

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This recipe for Lasagna Cupcakes, by , is from The Dovgala Clan Cookbook , 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!

Contributor:  
Contributor:  
Terry Dovgala Corrigan

Category:
Category:

Ingredients:  
Ingredients:  
⅓ c. ground beef
Pinch of salt & pepper
24 wonton wrappers
1 c. grated Parmesan cheese
1 c. shredded mozzarella cheese
c. ricotta cheese
1 c. pasta sauce (I use marinara sauce)
Garnish of basil (optional)

Directions:
Directions:
Preheat oven to 375 degrees. Spray muffin tin with cooking spray.

Brown beef, and season with salt and pepper. Drain.

Cut wonton wrappers into circle shapes (about 2 inches) using a biscuit cutter or using the top of a drinking glass. You can cut several at a time. Note: For a more rustic look, no cutting necessary!

Reserve c. Parmesan cheese and c. 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 with basil and serve.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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