The idea of lasagna mixed with cupcakes may sound gnarly, but you can relax, the phrase "cupcake" simply refers to how these individually-sized lasagna bites are portioned. As cute as our favorite pizza cups, this clever recipe makes for a great portable lunch. The secret ingredient? Wonton wrappers.
1/3 pound ground beef
salt and pepper
24 wonton wrappers
1 3/4 cups grated Parmesan cheese (7 oz)
1 3/4 cups shredded mozzarella cheese (7 oz)
3/4 cup ricotta cheese (3 oz)
1 cup pasta sauce
(optional) basil for garnish
Preheat oven to 375 degrees. Spray muffin tin with cooking spray.
Brown beef, and season with salt and pepper. Drain.
Cut wonton wrappers into circle shapes (about 2 1/4- inches) using a biscuit cutter or using the top of a drinking glass. You can cut several at a time. Note: For a more rustic look, no cutting necessary!
Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. Top with a little meat and pasta sauce.
Repeat layers again (i.e. wonton, Parmesan, ricotta, mozzarella, and pasta sauce). Top with reserved Parmesan and mozzarella cheeses.
Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each lasagna out.