Lasagna Cupcakes

by Mary Giuliani 7:36 AM, December 12, 2017

Aired December 13, 2017

Serves 6 to 8 servings

1 pound ground beef
1 tablespoon each salt and pepper
1 tablespoon breadcrumbs
1/2 cup grated parmesan cheese, divided
Olive oil, for drizzling
1 onion, chopped
1 package wonton wrappers
1 jar canned tomato sauce
1/2 cup shredded mozzarella
1/2 cup ricotta
1 egg, beaten 


 Mix ground beef with salt, pepper, breadcrumbs and 1/4 cup parmesan cheese in a bowl and set aside.

Heat a frying pan with a drizzle of olive oil and cook onion until golden brown.

Add the beef mixture to the pan and cook until brown. Remove with a slotted spoon to a paper towel-lined plate to drain.

In another bowl, combine remaining 1/4 cup parmesan, mozzarella, ricotta, egg, salt and pepper; set aside.

Add layer of sauce to the cup bottoms of a greased mini muffin tin.

Cut wonton wrappers with small round cookie cutter so they will fit in the muffin cups.

To each muffin cup, place a wonton over the sauce then some cheese, then meat and then another wonton. Repeat and top with some of the mozzarella.

Bake at 350°F for 20 minutes until golden brown.

Garnish with fresh basil and serve.