Since I’ve had numerous people ask me for the recipe for the lasagna cupcakes I recently made, I thought I’d post it on here to share it with you all. (The recipe below is for 6 cupcakes, so I usually double it to make 12.)

Lasagna Cupcakes

Prep Time: 15 minutes

Total Time: 35 minutes

Servings: 6 cupcakes

INGREDIENTS

Package of wonton wrappers (Qty. 12- at least)

3/4 lb. ground beef

1 cup marinara sauce

8 oz. grated Mozzarella

3 oz. grated Parmesan cheese

4 oz. grated Ricotta cheese

Basil to garnish

DIRECTIONS

1) Preheat the oven to 375 degrees. Spray the muffin tin with cooking spray.

2) Brown the ground beef, and season with salt & pepper. Drain.

3) Put wonton wrappers in the muffin tin. You can either cut them into circle shapes using a drinking glass (you can cut several at a time), OR you can layer 2 wrappers into the tin to completely cover the muffin slot.

4) Begin layering with the parmesan & mozzarella cheeses. Add ground beef, marinara, and ricotta.

5) Repeat the layering until the wonton is full. (I like to put ricotta on the top since it’s a softer cheese & bakes nicely.)

6) Bake for 15-20 minutes, or until the edges are brown. Remove from oven & let it cool for 5 minutes. Use a knife or spoon to loosen the edges of the wontons and the lasagna cupcakes should easily pop out.

7) Garnish with basil & serve.

They’re super easy and fun to make, and the best part is you can substitute the filling with anything! Try it these different ways:

Mexican style with ground beef/shredded pork/chicken, cheese, a can of green chilies, tomatoes, and sour cream to garnish.

Asian style with chicken, green onions, ginger, garlic, chili sauce, soy sauce, blue cheese, and mandarin oranges/sesame seeds/almonds to garnish.

Mediterranean style with gyros, feta cheese, kalamata olives, goat cheese, grapeseed oil, sun-dried tomatoes, red onions, and balsamic vinagarette.

There are endless options to experiment with! Have fun with it! For more great recipes, click on the link to check out Tablespoon!