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    Lasagna Cupcakes


    • 1/3 lb Ground beef


    • 1 Basil


    • 1 cup Muir glen pasta sauce

    Baking & Spices

    • 1 Salt and pepper

    Bread & Baked Goods

    • 24 Wonton wrappers


    • 1 3/4 cups Mozzarella cheese
    • 1 3/4 cups Parmesan cheese, grated
    • 3/4 cup Ricotta cheese

    lasagna cupcakes



    • Omved Natural Living

      Lasagna cupcakes - Just cut some wonton wrappers into circles using a glass as an outline or bypass cutting them for a more rustic look. Layer in sauce, cheeses, and pasta. Assemble your mini lasagna cups in muffin tins.Bake normal

    • Claire Kenan

      Individual lasagnas! "Lasagna cupcakes" You can make these in your Pampered Chef stoneware muffin pan or mini muffin tin. The mini size would be great

    • Jenna Davis

      Individual lasagnas! Lasagna cupcakes You can make these in your Pampered Chef stoneware muffin pan or mini muffin tin. The mini size would be great for party appetizers! #maincourse #recipe #dinner #easy #recipes

    • Jennifer Lerner-Wideman

      Little lasagna cupcakes a family pleaser I discovered this really nifty way to make individual lasagnas using wonton wrappers nestled in muffin tins. This is genius. You can make a batch for a party or for the family; they're easy to freeze and re-heat, and are also perfect for lunch or brunch and can be popped into a lunch box. Even kids will love these, as they are so manageable for little hands.

    • Nicole Puzzella

      Lasagna bites. Yum! Need to try these! #fingerfoods #iloveitalian #portioncontrol #tinycuteness

    • Leslie Gartenberg

      individual lasagna bites

    • William Mitchell

      Lasagne cupcakes using wonton wrappers - great small food.

    • Chrystal Broussard Compean

      Finger Food ~ Lasagna Cupcakes

    • Lynn Zimmerman

      Individual Lasagna Cups Ingredients: 1 cup marinara sauce 3/4 pound ground beef 12 wonton wrappers 8 ounces shredded mozzarella 3 ounces Parmesan cheese 4 ounces Ricotta cheese (optional) basil for garnish Directions: (1) Preheat oven to 375 degrees. Spray muffin tin with cooking spray. (2)Brown beef and season with salt and pepper. Drain. (3)Cut wonton wrappers into circle shapes using a biscuit cutter or using the top of a drinking glass. You can cut several at a time. (4)Reserve 6 tablespoons Parmesan cheese and 6 tablespoon mozzarella for the top of your cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, Ricotta cheese, and mozzarella cheese. Top with a little meat and marinara sauce. Use around 1-2 teaspoons of all the ingredients depending on your personal preference. (5)Repeat layers ending with marinara sauce. Top with reserved Parmesan and mozzarella cheese. (6)Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove use a knife to loosen the edges then pop each lasagna out. (7)Garnish with basil and serve.

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