Lasagna Cupcakes

Lasagna Cupcakes

Sandi Fox

"Usually lasagna looks like a big gooey mess, but when it’s in cupcake form it looks elegant and refined. It's also great for making individually sized portion if you don't have a big family to feed. Kids will probably love this too though. The wonton wrappers are used as the pasta element in this lasagna, eliminating the nightmare and logistics of trying to make pasta noodles cupcake sized. Got this recipe from Tablespoon."
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Ingredients

35 servings
Serving size has been adjusted!
Original recipe yields 6 servings



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Directions

  • Prep

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  1. Preheat oven to 375 degrees. Spray muffin tin with cooking spray.
  2. Brown beef and season with salt and pepper. Drain.
  3. 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. Note: For a more rustic look, no cutting necessary!
  4. Reserve 6 tablespoons Parmesan cheese and 6 tablespoon mozzarella for the top of you cupcakes.
  5. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin.
  6. Sprinkle a little Parmesan cheese, 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.
  7. Repeat layers ending with marinara sauce. Top with reserved Parmesan and mozzarella cheese.
  8. Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes.
  9. To remove use a knife to loosen the edges then pop each lasagna out.
  10. Garnish with basil and serve.

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