Lasagna Cupcakes

Lasagna Cupcakes

INGREDIENTS:

• 1 cup marinara sauce
• 3/4 pound ground beef (I’m going to use eggplant) 
• 12 wonton wrappers
• 8 ounces shredded mozzarella
• 3 ounces Parmesan cheese
• 4 ounces Ricotta cheese
• (optional) 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 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. 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. Top with a little meat and marinara sauce. Use around 1-2 teaspoons of all the ingredients depending on your personal preference.
5. 
Repeat layers ending with marinara sauce. Top with reserved Parmesan and mozzarella cheese.
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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