Lasagna Cupcakes
These Lasagna Cupcakes are layers of pasta, pasta sauce, and cheese. It's portion controlled lasagna!
Ingredients
- 1/3 pound ground beef
- 1 cup marinara sauce
- 24 wonton wrappers
- 1 3/4 cups shredded mozzarella cheese, divided
- 3/4 cup ricotta cheese
- 1/2 cup grated Parmesan cheese, (plus more for topping)
- Basil for garnish, optional
Instructions
- Preheat oven to 375ºF. Spray muffin tin with cooking spray.
- Brown beef in a skillet and season with salt and pepper. Drain and cool. Mix together with the marinara sauce and set aside.
- Set aside 3/4 cup mozzarella cheese for the top of your cupcakes. In a separate bowl, stir together the remaining 1 cup of mozzarella cheese, 3/4 cup ricotta cheese, and the 1/2 cup of Parmesan cheese.
- Start layering your lasagna cupcakes. Press one wonton wrapper into the bottom of 12 muffin tins. Divide your ricotta mixture in half and evenly spoon a little of the mixture on top of the wontons. Divide your meat mixture in half and spoon it on top of the ricotta.
- Repeat layers (wonton wrapper, ricotta, and meat sauce). Evenly divide the reserved 3/4 mozzarella cheese on top of all of the cupcakes.
- Bake for 15-20 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 cupcake out. Garnish with basil, additional grated Parmesan cheese if desired, and serve.