Lasagna Cupcakes Ingredients 1/3 pound ground beef salt and pepper 24 wonton wrappers 1 3/4 cups grated Parmesan cheese 1 3/4 cups shredded mozzarella cheese 3/4 cup ricotta cheese 1 cup Muir Glen pasta sauce basil for garnish (optional) Directions 1 Preheat oven to 375 degrees. 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 using 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.
Posted on: Sat, 21 Sep 2013 23:50:01 +0000
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