Lasagna Cupcakes

savory cupcake

 

Oh happy day. Can you believe cupcakes have gone savory. These little bites of heaven are so good and just a perfect portion to keep your diet in check. The variations that come to mind are many. Do you make a veggie lasagna or maybe a healthy version using turkey or low-fat cheese. However if you are anything like me, you make them full flavor just as they are, then maybe just maybe you eat just one.

Ingredients:

  • 1/3 pound ground beef
  • salt and pepper to taste
  • 24 wonton wrappers
  • 1 3/4 cups grated Parmesan cheese (7 oz)
  • 1 3/4 cups shredded mozzarella cheese (7 oz)
  • 3/4 cup ricotta cheese (3 oz)
  • 1 cup pasta sauce
  • basil for garnish

Directions:

  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 (about 2 1/4- inches) using a biscuit cutter or using the top of a drinking glass. You can cut several at a time.
  4. 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. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. Top with a little meat and pasta sauce.
  5. Repeat layers again (i.e. wonton  Parmesan, ricotta, mozzarella, and pasta sauce). Top with reserved Parmesan and mozzarella cheeses.
  6. 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.
  7. Garnish with basil and serve.

 

 

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Posted in Appetizers, Cupcakes, Mains, Recipes
One comment on “Lasagna Cupcakes
  1. Who’s ready for some serious baking and cooking? Welcome to a new Linky Party –Weekend Kitchen
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