Lasagna cupcakes – Simlaw Seeds

Feb

Lasagna cupcakes

Kelvin

Appetizer

8 Comments

food

1

Preheat oven to 375 degrees F (190 degrees C). Prepare muffin cups with cooking spray.
2

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; season with salt and pepper. Drain and discard grease from the beef.
3

Cut wonton wrappers into 2 1/4-inch circles with a biscuit cutter. Press one wonton into the bottom of each muffin cup. Sprinkle even amounts of Parmesan cheese, mozzarella cheese, and ricotta cheese into each muffin cup; top each portion with even amounts of ground beef and pasta sauce.
4

Divide 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, half the ricotta cheese, 1/2 the ground beef mixture, and 1/2 cup pasta sauce, between the muffin cups and layer, respectively, atop the wonton wrapper; repeat layering with remaining wonton wrappers, 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, remaining ricotta cheese, remaining ground beef, and remaining pasta sauce. Top the ‘cupcakes’ with remaining Parmesan cheese and mozzarella cheese.
5

Bake in preheated oven until edges of ‘cupcakes’ are browned, 18 to 20 minutes; let cook in tins for 5 minutes before running a knife around the edges of the cupcakes to loosen the edges to remove. Garnish with fresh basil to serve.

Footnotes

Cook's Note:

You can also use the top of a drinking glass to cut the wonton wrappers. You can cut several at a time. Though, for a more rustic look, no cutting necessary!
Editor's Note:

The nutrition data for this recipe includes the full amount of the wonton wrappers. The actual amount of the wonton wrappers consumed will vary.