Lasagna Cupcakes with Pesto Sauce

1
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)

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

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

About Lasagna Cupcakes with Pesto Sauce

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