Lasagna Cupcakes are made using all your favourite ingredients with three flavours of cheese, layers of meat and pasta. All assembled to make an elegant savory treat.
In this recipe I have used wonton wrappers instead of pasta, this helps eliminate the nightmare of folding and manipulating into small cupcakes.
Prep Time: 15 minutes
Total Time: 40 Minutes
Makes:6 Lasagna Cupcakes
Ingredients:
- 1 cup Marinara Sauce
- 12 ounces Ground Beef
- 12 Wonton Wrappers
- 8 ounces shredded Mozzarella
- 3 ounces Parmesan Cheese
- 4 ounces Ricotta Cheese
- Basil for garnish (optional)
Directions:
- Preheat oven to 375 degrees. Spray muffin tin with cooking spray.
- Brown beef and season with salt and pepper. Drain.
- 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. Sprinkle a little Parmesan cheese, Ricotta cheese, and mozzarella cheese. Top with a little meat sauce 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. 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.
Great served with a green salad and homemade fries. For a great and easy recipe for fries check out Annabel Langbein’s Recipe here
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