Lasagna Cupcakes

http://www.tablespoon.com/recipes/lasagna-cupcakes/973c5603-c1e4-4790-9e6a-aef378332ef2/?utm_source=zergnet.com&utm_medium=referral&utm_campaign=zergnet_320882

ehvee.hartung.1 @cook_3286048

http://www.tablespoon.com/recipes/lasagna-cupcakes/973c5603-c1e4-4790-9e6a-aef378332ef2/?utm_source=zergnet.com&utm_medium=referral&utm_campaign=zergnet_320882

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Ingredients

50 mins

12 servings

1/3 lbground beef
salt and pepper
24wonton wrappers
1 3/4 cupgrated parmesan cheese
1 3/4 cupshredded mozzarella cheese
3/4 cupricotta cheese or cottage cheese
1 cupMuir Glen™ pasta sauce
1basil for garnish

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Steps

50 mins

1

Preheat oven to 375ºF. Spray muffin tin with cooking spray.
2

Brown beef, and season with salt and pepper. Drain.
3

Cut wonton wrappers into circle shapes (about 2 1/4- inches) using a biscuit cutter or the top of a drinking glass. You can cut several at a time. Note: For a more rustic look, no cutting necessary!
4

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.
5

Repeat layers again (i.e. wonton, Parmesan, ricotta, mozzarella and pasta sauce). Top with reserved Parmesan and mozzarella cheeses.
6

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.
7

Garnish with basil and serve.