mini lasagna cupcakes recipe

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mini lasagna cupcakes recipe
ingredients
all
3/4 lb ground beef
12 pieces wonton wrappers
3 oz parmesan cheese
shredded
4 oz ricotta cheese
8 oz mozzarella
shredded
1 cup marinara sauce
basil
leaves rolled then sliced razor thin
cookware
  • muffin pan or silicone cupcake molds
Ever wonder what to do with your leftover wontons from Chinese chicken salad and that extra marinara sauce sitting in your freezer? This recipe makes delicious use of them all! Adapted from a recipe we found on Tablespoon. We usually just estimate the quantities and keep assembling cupcakes until one of the ingredients run out.
1
Preheat the oven to 375°F. Lightly coat the muffin pan with oil using either a spray or a brush.
2
Brown the ground beef. Season with salt and pepper, then drain.
3
Press a wonton wrapper into each muffin mold. Add parmesan, ricotta, and mozzarella. Then add meat and marinara. Repeat, staggering the next wonton. Leave the last layer as marinara sauce. Top with parmesan and mozzarella.
4
Bake for about 20 minutes until the edges are brown. Remove from oven and cool for about 5 minutes, but loosen each piece while still warm.
5
Wash, dry, roll, and thinly slice basil while the lasagna cupcakes are cooling.
6
Garnish with basil and serve.
source: Tablespoon
notes
You can substitute bolognese sauce in place of marinara and meat if you have that on hand.