Lasagna Cupcakes

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   1 Preheat oven to 375 degrees.

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   Spray muffin tin with cooking spray.

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   2 Brown beef, and season with salt and pepper.

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   Drain.

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   3 Cut wonton wrappers into circle shapes (about 2 1/4- inches) using a biscuit cutter or using the top of a drinking glass.

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   You can cut several at a time.

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   Note: For a more rustic look, no cutting necessary!

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   4 Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your cupcakes.

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   Start layering your lasagna cupcakes.

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    Begin with a wonton wrapper and press it into the bottom of each muffin tin.

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    Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each.

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    Top with a little meat and pasta sauce.

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    5 Repeat layers again (i.e.

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    wonton, Parmesan, ricotta, mozzarella, and pasta sauce).

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    Top with reserved Parmesan and mozzarella cheeses.

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    6 Bake for 18-20 minutes or until edges are brown.

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    Remove from oven and let cool for 5 minutes.

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    To remove, use a knife to loosen the edges then pop each lasagna out.

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    7 Garnish with basil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.