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Prep Time15min
Total35min
Servings12
Ingredients8
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Ingredients
1/3
pound ground beef
Salt and pepper
24
wonton wrappers
1 3/4
cups Parmesan cheese, grated
1 3/4
cups mozzarella cheese, shredded
3/4
cup ricotta cheese
1
cup Muir Glen pasta sauce
Basil for garnish (optional)
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Instructions
Step
1
Preheat oven to 375°F. Spray muffin tin with cooking spray.
Step
2
Brown beef in a skillet and season with salt and pepper. Drain.
Step
3
Cut wonton wrappers into circle shapes, about 2 1/4-inches wide, using a biscuit cutter or the top of a drinking glass. You can cut several at a time. Tip: For a more rustic look, leave wonton wrappers uncut.
Step
4
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 cup. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. top with a little meat and pasta sauce.
Step
5
Repeat layers (wonton, Parmesan, ricotta, mozzarella, and pasta sauce). Top each cupcake with some of the reserved Parmesan and mozzarella cheeses.
Step
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 cupcake out. Garnish with basil and serve.
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Nutrition Facts
Serving Size:1 Serving
Calories
254.9
Total Fat
13.2g
20%
Saturated Fat
7.5g
38%
Cholesterol
44.0mg
15%
Sodium
456.0mg
19%
Potassium
113.5mg
3%
Total Carbohydrate
17.4g
6%
Dietary Fiber
0.6g
2%
Sugars
0.6g
Protein
16.0g
% Daily Value*:
Calcium
33.40%
33%
Iron
6.40%
6%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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