Tuesday, April 3, 2012

Lasagna Cupcakes

Today I debut my new featured weekly posts in which I will share a recipe that I discovered in the glorious land of Pinterest! Seriously I will admit I am addicted to Pinterest, we have a love/hate relationship. I have so many new "projects" that I never knew I needed/wanted to do until I discovered this site. Today's recipe I had this weekend at a cocktail party. My sister-in-law, who threw the party had these adorable little things as one of her appetizers. I was so intrigued and when I asked her where she got the recipe it was none other than, you guessed it, Pinterest! This was where the inspiration came for making my featured Pinterest posts. Thank you Stace :)

With that being said these little lasagna's are perfect! They are great for kids or even to make in bulk then wrap and freeze for an easy reheat-able snack. As a bite size party appetizer, I suggest using the mini cupcake pans as they are easier to pick up and pop in your mouth, but for dinner I would use the regular size (pictured above) and serve with a salad or veggie on the side. The best part, is that they are easy, easy, easy! Without further ado, I give you Lasagna Cupcakes....

Lasagna Cupcakes

1 lb Ground Beef, turkey or Italian sausage
36 Wonton wrappers
8oz Ricotta Cheese (I use fat free)
2 cups shredded mozzarella
1 cup shredded parmesan
1 cup marinara or favorite pasta sauce
Italian seasonings: dried basil, oregano, rosemary, thyme, garlic salt, pepper etc
Fresh Basil leaves

Preheat oven to 375. Brown ground beef  (or meat) and season with Italian seasonings. Drain fat and set aside. Spray 12- cupcake tin with cooking spray. Using a glass or biscuit cutter, cut wontons into circles. Leave the first 12 wontons uncut.

Press into the cupcake tins one of the uncut square wontons. Sprinkle in a little of the mozzarella and parmesan into each cut, spoon in a little scoop of ricotta, meat and then sauce (The amount varies on how many layers you want to do but I would say about a teaspoon or so of each.). Cover layer with a wonton circle then repeat the layering process with cheeses, meat, sauce and another wonton. You can do as many layers as you like. I prefer to do 3-4 layers but its up to you and how much filling you put in each layer. Leave the top layer uncovered (no wonton on top) and sprinkle the remaining tops with the shredded cheeses.

Bake in oven uncovered for about 20 minutes. The outside of the wontons should be crispy and the part in the cupcake pan should still be soft. Let cool for 3 minutes. The lasagna cupcakes should pop right out of cupcake pan. If they feel like the layers are coming apart, they need to cook a little longer.

Garnish with fresh basil leaves.

Makes 12 lasagna cupcakes

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