LASAGNA CUPCAKES

LASAGNA CUPCAKES

Ingredients:

1/3 pound ground beef
salt and pepper
24 won ton 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

Directions:

 
Preheat oven to 375 degrees. 

Spray muffin tin with cooking spray. 

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

Cut won ton 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 won-ton 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. won ton, 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.

Garnish with basil and serve.

Tip: Instead of using ground beef, replace it with Italian sausage, just take it out of the casing and brown like ground beef, really delish!

Enjoy...