Lasagna Cupcakes

Not a long ago my friend Bite Size PR introduced me to the concept of Lasagna Cupcakes. My first thought was YUCK! Until I looked at a few recipes. Hmmm, not sooo bad after all. Here’s my recipe and step by step photos. (cute for a party but a regular lasagna is the route I’ll continue to take for basic meals at home)

Brown:
2lbs ground beef
1lb sweet Italian sausage (my store only carries this in casings, see pics below. To decade I slice the casing with a sharp knife and peel off.)

Just before done browning add fresh herb. I used a couple tablespoons of basil an minced garlic, a few teaspoons of Italian seasoning and if I would have had it I would have used some diced onions and peppers as well. I also threw in a bag of mini pepperoni.

Cut a package of Won Ton wrappers into circle shapes with a biscuit cutter or a glass rim. You can put the glass on top and trace with a sharp knife.

Spray/grease two 12 hole muffin tins. Place a round Won Ton in the bottom of each hole. Top with about 2tsps of ricotta cheese, 2tsps of shredded mixed Italian cheese, a spoonful of the meat mixture an a spoonful of sauce (I used jarred sauce to save time). Repeat layers. Top with mozzarella cheese. Sprinkle with italian seasoning and finely chopped fresh basil. Bake at 350• for 20 minutes or until cheese is melted and bubbly. I served with Ceaser Salad and Cheesy Texas Toast. Big hit with the kids! Enjoy!!

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One thought on “Lasagna Cupcakes

  1. I forgot about the pepperoni! I added mini pepperonis to the ground meat when I added the herbs. Also, I used two jars of sauce, two 16oz bags of cheese and a small container of Ricotta.

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