Lasagna Cupcakes

Ann Ausich

By
@pwdmom

I pinched this recipe from a blog on the internet early this morning. I happened to have all of the ingredients on hand and made them up. Quite easy and quickly done, I must say. Baked them and within 10 minutes they were gone!!! Guess I need to make them again! :)


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Comments:

Serves:

Makes 12 cupcakes

Prep:

20 Min

Cook:

20 Min

Method:

Bake

Ingredients

24
round won ton wrappers
1/3 lb
ground beef
1/2 medium
onion, finely diced
1 clove
garlic, minced
1 3/4 c
grated parmesan cheese (i used fresh)
1 3/4 c
mozzarella cheese (i used fresh)
3/4 c
ricotta cheese
1 c
muir glen pasta sauce
fresh basil for garnish

Directions Step-By-Step

1
Preheat oven to 375degrees. Spray muffin tins with cooking spray
2
Brown the ground beef and season with salt and pepper to your taste. Add 1/2 finely diced onion and a minced clove of garlic
3
Press won ton wrappers into muffin tins. If you cannot find round ones, use the square ones and just trim the corners to make them "roundish."
4
Reserve 3/4 cup of the Parmesan and 3/4 cup of the mozzarella cheeses to finish the tops of your lasagna cakes. Start layering your cupcakes. Sprinkle a little parm on the top of the wrappers in the muffin tins; then a layer of ricotta cheese and then a layer of the mozzarella. Layer in a little of the meat mixture and top with a little of the pasta sauce. Repeat the layers once again.
5
Finally top with the reserved Parmesan and Mozzarella cheeses.
6
Bake for 18-20 minutes or until the edges are brown. Removed from oven and let cool for 5 minutes. To remove, run a knife around the edges to loosed and then pop out the lasagna cups.
Fun & Fabulous

About this Recipe

Course/Dish: Meat Appetizers
Main Ingredient: Beef
Regional Style: Italian
Other Tag: Quick & Easy