Sunday, October 16, 2011

Lasagna Cupcakes

Perfectly portioned for kids & oh so yummy.  This recipe only makes 6 cupcakes so adjust it according to your family's needs.

Lasagna Cupcakes

  • 1 c marinara sauce
  • 3/4lb ground beef
  • 12 wonton wrappers.
  • 8oz shredded mozzarella
  • 3oz Parmesan cheese
  • 4oz Ricotta cheese
  • basil for garnish (optional)

Preheat oven to 375'.  Spray a muffin tin with cooking spray.

Brown beef & season with salt & pepper.  Drain.

Cut wonton wrappers into a circle shape using a biscuit cutter or the rim of a glass.  You can cut several at a time.  

Start layering your lasagna cupcakes.  Begin with a wonton wrapper & press into the bottom of 6 muffin tins.  Sprinkle a little Parmesan cheese, Ricotta cheese & mozzarella cheese.  Top with a little meat & marinara sauce.  Use around 1-2t of each ingredient, depending on your personal preference.

Repeat layers, ending with the marinara sauce.  Top with Parmesan & mozzarella.  

Bake for 18-20 minutes or until edges are brown.  Remove from the oven & let cool for 5 minutes.  To remove, use a knife to loosen the edges & then pop each cupcake out.

Garnish with basil & serve.

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