Lasagna Cupcakes

Wonton wrappers replace pasta in this unique lasagna recipe that delivers individual servings by baking lasagna in muffin cups.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 200 Calories

Ingredients

• salt and ground black pepper to taste
• cooking spray
• 24 wonton wrappers
• 1 cup pasta sauce (such as Muir Glen®)
• 1.75 cups shredded mozzarella cheese
• 0.25 cup chopped fresh basil, or to taste
• 0.33333334326744 pound ground beef
• 0.75 cup ricotta cheese
• 1.75 cups grated Parmesan cheese

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Prepare muffin cups with cooking spray.

Step 2

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 beef.

Step 3

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.

Step 4

Divide 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, 1/2 of the ricotta cheese, 1/2 of the ground beef mixture, and 1/2 cup pasta sauce, between the muffin cups and layer, respectively, atop 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 "cupcakes" with remaining Parmesan cheese and mozzarella cheese.

Step 5

Bake in preheated oven until edges of "cupcakes" are browned, 18 to 20 minutes; let rest in tins for 5 minutes before running a knife around the edges to loosen and remove. Garnish with fresh basil to serve.