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Lasagna Cupcakes

4

45 min

Lasagna Cupcakes

Lasagna Cupcakes Photo 1

Time

45 min

Serving

12 persons

Calories

200

Rating

4.00★ (96)

Cuisine

Italian
Author: Victoria Buriak
Savory Italian "cupcakes" baked in muffin cups!

Ingredients

  • cooking spray:
  • ground beef: 0.33333 pound
  • salt and ground black pepper: (to taste)
  • wonton wrappers: 24 piece
  • ¾ cups grated Parmesan cheese: 1 piece
  • ¾ cups shredded mozzarella cheese: 1 piece
  • ricotta cheese: 0.75 cup
  • pasta sauce (such as Muir Glen®): 1 cup
  • fresh basil: 0.25 cup (to taste, chopped, optional)

Metric Conversion

Stages of cooking

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  1. Preheat oven to 375 degrees F (190 degrees C). Prepare muffin cups with cooking spray.
    Lasagna Cupcakes Photo 2
  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.
    Lasagna Cupcakes Photo 3
  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.
    Lasagna Cupcakes Photo 4
  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.
    Lasagna Cupcakes Photo 5
  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.
    Lasagna Cupcakes Photo 6

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