Lasagna Cupcakes with Pesto Sauce
By
Krystal McDow
@kmcdow
1
☆☆☆☆☆ 0 votes0
Ingredients
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36wonton wrappers
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1/2 cpesto sauce
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BEEF MIXTURE
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1/2 clean ground beef
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1/2 cdiced red bell pepper
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1/2 cdiced onion
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1 cdiced mushrooms
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4 clovegarlic, smashed and minced
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CHEESE MIXTURE
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1egg
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1 Tbspparsley
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1/4-1/2 tspblack pepper
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4 ozricotta cheese
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8 ozmozzarella cheese, shredded and divided
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3 ozshredded asiago-parmesan cheese, mixture divided
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3cherry tomatoes, cut in half
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6fresh basil leaves
How to Make Lasagna Cupcakes with Pesto Sauce
- Preheat oven to 350 degrees F.
- Brown meat in a dry hot pan stirring to break up meat.
- 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.
- Add the browned beef to the veggies mixture and toss in the pesto sauce. Set aside.
- Remove 3 tablespoons of each of the grated cheeses placing in a bowl, mix to combine, set aside.
- Mix the remaining cheese mixture ingredients together. Set aside.
- Brush cupcake pans with olive oil or spray with a non stick spray. Garlic oil is yummy!
- Start to layer the lasagnas, starting with the wonton wrappers, cheese, meat mixture, repeat till all ingredients are used.
- Top each cake with the cheese mixture that you set aside.
- Remove from oven and let rest for 10 minutes.
- Garnish with tomato and basil leaf.