- Average
- 20 mins
- 25 mins
- 10 mins
- Average budget
Ingredients
- 1/3 pound ground beef
- Pepper and salt
- 24 wonton wrappers
- 1 3/4 cups grated Parmesan cheese
- 1 3/4 cups shredded mozzarella cheese
- 3/4 cup ricotta cheese
- 2 cups Muir Glen pasta sauce
- garnish basil (optional)
Preparation
Step 1
Preheat oven to 375 degrees. Spray muffin tin with cooking spray.
Step 2
Brown beef, and season with salt and pepper. Drain.
Step 3
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!
Step 4
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.
Step 5
Repeat layers again (i.e. wonton, Parmesan, ricotta, mozzarella, and pasta sauce). Top with reserved Parmesan and mozzarella cheeses.
Step 6
Bake for 20-25 minutes or until edges are brown. Remove from oven and let cool for 10 minutes. To remove, use a knife to loosen the edges then pop each lasagna out.
Step 7
Garnish with basil and serve.