lasagna cupcakes

Ingredients

• Servings: 12
• cooking spray
• 1/3 pound ground beef
• salt and ground black pepper to taste
• 24 wonton wrappers
• 1 3/4 cups grated parmesan cheese
• 1 3/4 cups shredded mozzarella cheese
• 3/4 cup ricotta cheese
• 1 cup pasta sauce (such as muir glen®)
• 1/4 cup chopped fresh basil, or to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c). prepare muffin cups with cooking spray.
• 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.
• 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.
• 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.
• 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.