Lasagna Cupcakes Recipe

Name: Lasagna Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
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 Muir Glen pasta sauce; Basil for garnish (optional)

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 Muir Glen pasta sauce
Basil for garnish (optional)

	PREP TIME 15m	COOK TIME 20m	TOTAL TIME 35m
YIELD 12 servings

Instructions

Preheat oven to 375°F.
Spray muffin tin with cooking spray.
Brown beef in a skillet and season with salt and pepper. Drain.
Cut wonton wrappers into circle shapes, about 2 1/4-inches wide, using a biscuit cutter or the top of a drinking glass.
You can cut several at a time.
Tip: For a more rustic look, leave wonton wrappers uncut.
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 cup.
Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. top with a little meat and pasta sauce.
Repeat layers (wonton, Parmesan, ricotta, mozzarella, and pasta sauce).
Top each cupcake with some of the 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 cupcake out.
Garnish with basil and serve.