These were a surprising hit at my house. Even my kids liked them. My hubby suggested we make them with taco ingredients. They turned out great too. That recipe will be posted soon. These can be great for dinner or an appetizer.
1 jar of spaghetti sauce, any kind that you like
3/4 pound ground beef, browned and drained
12 wonton wrappers
shredded Italian blend cheese
Parmesan cheese
Ricotta cheese
12 cup muffin pan (not mini pan)
3/4 pound ground beef, browned and drained
12 wonton wrappers
shredded Italian blend cheese
Parmesan cheese
Ricotta cheese
12 cup muffin pan (not mini pan)
- Preheat oven to 375 degrees.
- Start layering your lasagna cupcakes. Use around 1 teaspoon of all the ingredients. Begin with a wonton wrapper and press it into the bottom of each muffin tin. (Do not use non-stick spray. It made my first batch soggy). Spoon in Parmesan cheese, Ricotta cheese, meat, and then sauce. Top with Italian blend cheese.
- Bake for 14-18 minutes or until edges are brown. Remove from oven and allow to cool for 5 minutes. To remove use a knife to loosen the edges then pop each lasagna out. Place on plate with paper towel to absorb any grease. Remove paper towel and serve.
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