Lasagna Cupcakes with Pesto Sauce
1 photo of Lasagna Cupcakes With Pesto Sauce
By
Krystal McDow
@kmcdow
1
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 votes0
Serves:
6
Prep:
15 Min
Cook:
30 Min
Method:
Bake
Ingredients
-
36wonton wrappers
-
1/2 cpesto sauce
-
BEEF MIXTURE
-
1/2 clean ground beef
-
1/2 cdiced red bell pepper
-
1/2 cdiced onion
-
1 cdiced mushrooms
-
4 clovegarlic, smashed and minced
-
CHEESE MIXTURE
-
1egg
-
1 Tbspparsley
-
1/4-1/2 tspblack pepper
-
4 ozricotta cheese
-
8 ozmozzarella cheese, shredded and divided
-
3 ozshredded asiago-parmesan cheese, mixture divided
-
3cherry tomatoes, cut in half
-
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.
