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My review
Lasagna Cupcakes
19
Kimberley Piper
"Italian cupcakes."
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Ingredients
45 m servings 180Original recipe yields 12 servings (12 cupcakes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C). Prepare muffin cups with cooking spray.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; season with salt and pepper. Drain and discard grease from the beef.
- Cut wonton wrappers into 2 1/4-inch circles with a biscuit cutter. Press one wonton into the bottom of each muffin cup. Sprinkle even amounts of Parmesan cheese, mozzarella cheese, and ricotta cheese into each muffin cup; top each portion with even amounts of ground beef and pasta sauce.
- Divide 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, half the ricotta cheese, 1/2 the ground beef mixture, and 1/2 cup pasta sauce, between the muffin cups and layer, respectively, atop the wonton wrapper; repeat layering with remaining wonton wrappers, 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, remaining ricotta cheese, remaining ground beef, and remaining pasta sauce. Top the 'cupcakes' with remaining Parmesan cheese and mozzarella cheese.
- Bake in preheated oven until edges of 'cupcakes' are browned, 18 to 20 minutes; let cook in tins for 5 minutes before running a knife around the edges of the cupcakes to loosen the edges to remove. Garnish with fresh basil to serve.
Footnotes
- Cook's Note:
- You can also use the top of a drinking glass to cut the wonton wrappers. You can cut several at a time. Though, for a more rustic look, no cutting necessary!
- Editor's Note:
- The nutrition data for this recipe includes the full amount of the wonton wrappers. The actual amount of the wonton wrappers consumed will vary.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
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Reviews
Read all reviews 5159 Ratings
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Most helpful positive review
3/18/2015
Dang, did we ever enjoy these! The only change I made was using ground turkey (I had one patty in the freezer & it worked well) instead of ground beef. They baked up beautifully, are cheesy, m...
Most helpful critical review
11/3/2015
They are fun - Kids and hubby all liked but it wasn't voted as amazing (one son and hubby say I should give it 4 stars!). I quite liked the wonton wrapper texture - better than traditional noodl...
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3/18/2015
Dang, did we ever enjoy these! The only change I made was using ground turkey (I had one patty in the freezer & it worked well) instead of ground beef. They baked up beautifully, are cheesy, m...
10/2/2015
These were a hit with my picky husband. I used a large muffin pan and found that the squared of wonton wrappers fit perfectly, no cutting required. And I mixed the three cheeses together with ba...
11/3/2015
They are fun - Kids and hubby all liked but it wasn't voted as amazing (one son and hubby say I should give it 4 stars!). I quite liked the wonton wrapper texture - better than traditional noodl...
11/29/2015
I'm a vegetarian, so I made these with spinach, green and yellow squash and onions. I bought "Texas sized" muffin tins for Thanksgiving dinner for the vegetarians, and also made the smaller one...
9/2/2015
Made this tonight, so easy my 8yr old daughter helped! I added a clove of garlic to the ground beef, and oregano, basil, and Italian seasoning to the cheese mixture. Everyone loved it!
6/17/2016
May I suggest using gyoza (pot sticker) wrappers. Usually can be found next to the wonton wrappers. They are already round, no need to cut.
9/27/2015
1/3 pound of beef did not fill the 8 muffin cups I did use. I just cut the wonton wrappers with a pair of scissors and it was much easier but all in all it took me FOREVER to put these together.
2/27/2016
Added chopped garlic and basil when I sauted the chopped meat. Added some pesto(basil) to the Ricotta Cheese . Took out 5 minutes before finished and put shreded parm on top and back in the ove...