Ingredients
- 1/3 pound ground beef
- Salt and pepper
- 24 wonton wrappers
- 1 3/4 cup grated Parmesan cheese
- 3/4 cup ricotta cheese
- 1 cup Muir Glen pasta sauce
- Basil for garnish (optional)
Details
Preparation
Step 1
Preheat oven to 375 degrees F. 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 using 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 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.
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