Okay so I have decided that Tuesdays will be  “Tasty Tuesday”.  I will post a recipe each week for a favorite dessert or food. . and you all can share yours as well!!

Today’s is going to be the “Lasgna Cupcakes”.  I think this is such a cool way to make lasagna, plus gives you all the crusty edges that my family loves.  Wonton wrappers are used as the pasta element due to the logistics of trying to make pasta noodles cupcake sized.

PHOTO AND RECIPE CREDIT: The Girl Who Ate Everything!

Prep Time: 15 min
Total Time: 35 min
Serving Size: 12 Cupcakes

Ingredients
1/3 pound ground beef
salt and pepper
24 wonton wrappers
1 3/4 cups grated Parmesan cheese (7 oz)
1 3/4 cups shredded mozzarella cheese (7 oz)
3/4 cup ricotta cheese (3 oz)
1 cup pasta sauce
(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 (about 2 1/4- inches) using a biscuit cutter or using the top of a drinking glass. You can cut several at a time. Note: For a more rustic look, no cutting necessary!
4. Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese 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 in each. Top with a little meat and pasta sauce.
5. Repeat layers, ending with pasta sauce. Top with reserved Parmesan and mozzarella cheeses.
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.

This looks absolutely AMAZING!!  Let me know if you try it:)

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