lasagna cupcakes

I’ve been seeing these lasagna cupcakes all over Pinterest, and decided it was time to finally jump on the bandwagon and try them! I didn’t want to add the meat layer, since we’re still mostly vegetarian, so I made the ricotta layer a little heftier with some sauteed chopped spinach. I also used my handy dandy homemade ricotta recipe, and it was marvelous. Lately I’ve been making it with just whole milk (no cream) and it has been great! I was able to find round wonton wrappers at the grocery store, and they fit nicely into the muffin tins. They were delicious! The girls both ate them right up (I am seriously amazed whenever that happens) and Geoff and I both enjoyed them. I will definitely make them again!

Lasagna Cupcakes
The Girl Who Ate Everything

1/3 pound ground beef
salt and pepper
24 wonton wrappers
1 3/4 cups grated Parmesan cheese (7 oz)
1 3/4 cups shredded mozzarella cheese (7 oz)
3/4 cup ricotta cheese (3 oz)
1 cup pasta sauce

Preheat oven to 375 degrees. Spray muffin tin with cooking spray. Brown beef, and season with salt and pepper. Drain. Cut wonton wrappers into circle shapes (about 2 1/4- inches) 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! Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your 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 in each. Top with a little meat and pasta sauce. Repeat layers, ending with pasta sauce. Top with reserved Parmesan and mozzarella cheeses. 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.