Sunday, March 10, 2013

Lasagna Cupcakes

It's been a while since I've posted a recipe, but honestly, it's been a while since I've tried a fun recipe that I've really liked.  This was an easy one Matt and I made together Friday night (we're attempting to eat out less- although I don't know if it worked because we just went out Saturday morning instead:).  I needed to use up the last of our wonton wrappers, and this was an easy and delicious way to do it, in a non-traditional way.  Although, I don't know if you've seen Pinterest and all the ways people are getting creative with wonton wrappers and cupcake tins!  

This recipe is from The Girl Who Ate Everything.  She is one of my favorite food bloggers, so it's thanks to her I have this yummy recipe. 

A few notes about this dish: I hardly ever use real Parmesan cheese, I guess I'm too cheap to ever buy it, but I happened to buy it on a whim the other day, and I loved it!  It also goes a long way!  It might be nearly as cheap to buy it fresh!  I may be sold on splurging for real Parmesan from now on.  Also, fresh basil is one of my favorite things on pizza.  We grow it in our garden during the summer/fall and then I wash, pat dry and then freeze all my extra basil leaves so that I can either make a fresh pesto with it or take a few leaves out at a time and throw them on top of my pizza (or lasagna cupcakes) the last couple minutes of baking.  It tastes just as good as fresh to me!

Lasagna Cupcakes
from The Girl Who Ate Everything

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
fresh basil for garnish (optional, although definitely recommended)

1.    Preheat oven to 375 degrees. Spray muffin tin with cooking spray.
2.    Brown beef and season with salt and pepper. Drain.
3.    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.
4.    Repeat layers again (i.e. wonton, Parmesan, ricotta, mozzarella, and pasta sauce). Top with reserved Parmesan and mozzarella cheeses.
5.    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. Garnish with basil and serve.

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