Lasagna Cupcakes

  • Prep 15 min
  • Total 35 min
  • Servings 12

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)

Steps

  • 1
    Preheat oven to 375°F. Spray muffin tin with cooking spray.
  • 2
    Brown beef in a skillet and season with salt and pepper. Drain.
  • 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.
  • 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.
  • 5
    Repeat layers (wonton, Parmesan, ricotta, mozzarella, and pasta sauce). Top each cupcake with some of the reserved Parmesan and mozzarella cheeses.
  • 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.

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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