Real Recipes From Real Home Cooks ®

lasagna cupcakes with pesto sauce

a recipe by
Krystal McDow
San Jose, CA

I got this from 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)

serves 6
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For lasagna cupcakes with pesto sauce

  • 36
    wonton wrappers
  • 1/2 c
    pesto sauce
  • 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
  • 1
  • 1 Tbsp
  • 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

How To Make lasagna cupcakes with pesto sauce

  • 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.

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