Day 116 – Lasagna Cupcakes

• 1 cup marinara sauce
• 3/4 pound ground beef (I used ground turkey)
• 12 wonton wrappers (I used egg roll wrappers cut into fourths)
• 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 meat 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. You can also leave them square. That’s what I did!

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.

I absolutely love how fun and easy these are! I was unsure about the egg roll wrappers, but they really work! I would suggest following the directions and letting them cool for 5 minutes before trying to remove them. They are much easier to get out if you wait a few minutes. I’m way too impatient when my food comes out of the oven. I even forget the garnish…sorry basil!