Lasagna Cupcakes with Pesto Sauce

Krystal McDow

By
@kmcdow

I got this from food.com. This isn't a weight watcher recipe. However, I always like putting the weight watcher points for me,regardless of how high they are. Weight Watcher Points: 35 (6 each)


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Rating:

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Serves:

6

Prep:

15 Min

Cook:

30 Min

Method:

Bake

Ingredients

36
wonton wrappers
1/2 c
pesto sauce

BEEF MIXTURE

1/2 c
lean ground beef
1/2 c
diced red bell pepper
1/2 c
diced onion
1 c
diced mushrooms
4 clove
garlic, smashed and minced

CHEESE MIXTURE

1
egg
1 Tbsp
parsley
1/4-1/2 tsp
black pepper
4 oz
ricotta cheese
8 oz
mozzarella cheese, shredded and divided
3 oz
shredded asiago-parmesan cheese, mixture divided
3
cherry tomatoes, cut in half
6
fresh basil leaves

Directions Step-By-Step

1
Preheat oven to 350 degrees F.
2
Brown meat in a dry hot pan stirring to break up meat.
3
Meanwhile add oil to a pan just to barely cover bottom. Add the peppers, mushrooms, onions, and garlic saute about 5 minutes just until onions are translucent.
4
Add the browned beef to the veggies mixture and toss in the pesto sauce. Set aside.
5
Remove 3 tablespoons of each of the grated cheeses placing in a bowl, mix to combine, set aside.
6
Mix the remaining cheese mixture ingredients together. Set aside.
7
Brush cupcake pans with olive oil or spray with a non stick spray. Garlic oil is yummy!
8
Start to layer the lasagnas, starting with the wonton wrappers, cheese, meat mixture, repeat till all ingredients are used.
9
Top each cake with the cheese mixture that you set aside.
10
Remove from oven and let rest for 10 minutes.
11
Garnish with tomato and basil leaf.

About this Recipe

Course/Dish: Meat Appetizers
Main Ingredient: Beef
Regional Style: Italian