Lasagna Cupcakes

Food & Fun - By Mary Giuliani on
Ingredients
  • 1 pound beef, ground
  • 1 tablespoon salt and pepper, each
  • 1 tablespoon breadcrumbs
  • 1/2 cup cheese, grated parmesan, divided
  • Olive oil, for drizzling
  • 1 onion, chopped
  • 1 package wonton wrappers
  • 1 tomato sauce, jar canned
  • 1/2 cup mozzarella, shredded
  • 1/2 cup ricotta
  • 1 egg, beaten
Preparation

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.