These Lasagna Cupcakes have all of the classic lasagna elements with layers of meat, three types of cheeses, and pasta. Wonton wrappers are used as the pasta element in this lasagna, eliminating the nightmare and logistics of trying to make pasta noodles cupcake sized.
HOW TO MAKE LASAGNA CUPCAKES
Salt and pepper
1 3/4cupsParmesan cheesegrated
1 3/4cupsmozzarella cheeseshredded
Basil for garnishoptional
Preheat oven to 375ºF. Spray muffin tin with cooking spray.
Brown beef in a skillet and season with salt and pepper. Drain.
Cut wonton wrappers into circle shapes, about 2 1/4-inches wide, using a biscuit cutter or the top of a drinking glass. You can cut several at a time. Tip: For a more rustic look, leave wonton wrappers uncut.
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 cup. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. top with a little meat and pasta sauce.
Repeat layers (wonton, Parmesan, ricotta, mozzarella, and pasta sauce). Top each cupcake with some of the 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 cupcake out. Garnish with basil and serve.