Meet the Sullivans: Lasagna Cupcakes

August 28, 2011

Lasagna Cupcakes

The name of this recipe doesn't sound too appealing, but don't let that fool you--these were simple to make, much more 'fun' than regular old lasagna and they tasted great! Presentation means everything in my book.
Lasagna Cupcakes
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The recipe below makes 6 servings, but I doubled it to make 12.

Here is what you'll need:

1 cup marinara sauce
3/4 pound ground beef
12 wonton wrappers
8 ounces shredded mozzarella
3 ounces Parmesan cheese
4 ounces Ricotta cheese
basil for garnish

Preheat oven to 375 degrees. Spray muffin tin with cooking spray (I totally forgot this very important step--thank you, pregnancy brain!--and mine still turned out fine, but I wouldn't risk it again).

Brown beef and season with salt and pepper. Drain. Mix beef with 1 cup of marinara sauce.

Cut wonton wrappers into circle shapes using a biscuit cutter or using the top of a drinking glass. You can cut several at a time.

Reserve 6 tablespoons Parmesan cheese and 6 tablespoon mozzarella for the top of you cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin.

I separated the Parmesan, Ricotta and Mozarella into separate bowls to make it a little neater, but you definitely don't have to do that!

Sprinkle a little Parmesan cheese,

then Ricotta cheese,

and mozzarella cheese.

Top with a little meat and marinara sauce. Use around 1-2 teaspoons of all the ingredients depending on your personal preference.

Repeat layers ending with marinara sauce. Top with reserved Parmesan and mozzarella cheese. Bake for 18-20 minutes or until edges are brown.

Once the edges have browned, 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!

Looks 'fun' and tastes great! Using the wonton wrappers makes making this lasagna so much easier. 

Recipe courtesy of The Girl Who Ate Everything.

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