Lasagna Cupcakes

Daryl, Chantelle - this one's for you guys...

I love lasagna. Really, who doesn't? It's the ultimate good. Also, who doesn't love cupcakes? Seriously. Putting the two together? Ugh, perfection.
This comes from another recipe I found on Pinterest and along with a few twists courtesy of yours truly, this recipe is going into my favorites folder. The genius part of this recipe is that instead of using lasagna noodles and boiling them and trying to make them cupcake size it uses wonton wrappers! Best idea ever.

Here's the link: http://quick-dish.tablespoon.com/2011/03/31/lasagna-cupcakes/?nicam1=content_pcc&nichn1=Outbrain&nipkw1=Lasagna-Cupcakes&niseg1=TBSP_Traffic&nicreatID1=QuickDish

And here we go...

 24 wonton wrappers (uses 2 in each, makes 12 cupcakes)
1/3 pound ground beef
2ish cups grated Parmesan cheese
2ish cups mozzarella cheese
3/4 cup ricotta cheese
1 cup pasta sauce (I used my own recipe here)
Italian parsley (yes I still have lots).

First, you want to preheat your oven to 375 degrees and spray a muffin tin with non-stick cooking spray. Start browning your ground beef and as you do that you can start to put one wonton wrapper in each muffin cup. The recipe said to cut the wonton wrappers into circles but I left them as squares as I thought it would look a little more rustic (the original recipe suggests that as well).

Once you have the first wonton wrappers in the muffin tin, you can start layering. First, add some ricotta, parmesan, and mozzarella. Then add a little bit of ground beef, and tomato sauce on top. Put the second wonton wrapper on top of that.

Add another layer of parmesan, mozzarella and the remaining ricotta. Then beef and sauce again. At the end add the remaining parmesan and mozzarella and top with italian parsley (or herb of your choice).

Once these babies are assembled like so, bake them in the preheated oven for 18-20 mins or once the edges are browned and the cheese is bubbly.

Let the cupcakes cool for about 5 minutes before taking them out of the pan.

It might be illegal for something so cute to also be so tasty.

Attempting to get a picture of the layers on the inside. Needless to say these were super easy and super delicious. Chantelle - we need to see each other again soon so we can make these together like I promised.

I've got so many more delicious demonstrations on the back-burner. Hopefully I'll find time to blog a little more frequently!

- A


***I made this for a second time and used ground turkey instead of ground beef and mixed in some pesto with the ricotta - because pesto makes everything better - and it was even more delicious the second time around***