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| cupcakes | |||||
| Ingredients: | |||||
| 2/3 c | ground beef (turkey) | ||||
| 48 | won ton wrappers | ||||
| 2 1/2 c | Parmesan cheese (14oz); grated | ||||
| 2 1/2 c | Mozzarella cheese (14 oz); shredded | ||||
| 1 1/2 c | ricotta cheese (6 oz) | ||||
| 2 c | Pasta Sauce | ||||
| basil | |||||
| Directions: | |||||
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375 degrees; spray muffin tin with cooking spray.
Brown beef and season with salt and pepper Cut won ton wrappers into circle shapes (about 2 1/4"). Reserve 1 1/2 cups of both Parmesan and Mozzarella cheese to top the muffins with Start layering your lasagna cupcakes. Begin with a won-ton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. Top with a little meat and pasta sauce. Repeat layers again. Top with reserved parmesan and mozzarella cheeses. Top with reserved Parmesan and mozzarella cheeses. Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. Garnish basil and serve |
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