It’s been a while since I posted an appetizer like cupcake. It’s that time of year when people are rushing around to get ready for one or more holiday. Lots of shopping and activities going on for kids and adults which means a time crunch for meals. Culinary Envy can help you out with this very easy lasagna recipe made in a cupcake tin. Same great taste with much less fuss. Easy to serve, too, in little single serve packages! Quick and easy, just what you need!
Lasagna Cupcakes
INGREDIENTS
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1 link sweet Italian sausage
- 1 link hot Italian sausage
- 1 medium onion, finely diced (about ¾ cup)
- 3 cloves garlic, crushed
- 1 cup store-bought marinara sauce
- 1 cup part-skim ricotta
- 1 egg, beaten
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ cup parmesan cheese
- ¼ cup prepared marinara sauce (from above)
- 1 package wonton wrappers (at least 48)
- 1½ cups shredded mozzarella cheese
- ¾ cup freshly grated parmesan cheese
INSTRUCTIONS
- Preheat the oven to 350 degrees.
- Pour the olive oil in a large skillet over medium heat. Add ground beef, sausages, onion, garlic and cook until browned, about 3-5 minutes, making sure to crumble the sausages as they cook; drain excess fat and stir in marinara sauce. Simmer for 3 minutes, stirring occasionally.
- For the cheese filling: Stir together the ricotta, egg, Italian seasoning, salt, parmesan cheese and ¼ cup marinara sauce when it is finished simmering.
- To make the wonton disks: Take 4 wonton squares at a time and use a biscuit cutter (or cut around a small juice glass) to cut out circular disks the size of the muffin tin cup (see picture below).
- To assemble the cupcakes: Spray a cupcake or muffin pan with cooking spray. Place 2 full size wonton square wrappers in each cup. They will overlap at the bottom (see picture below).
- Drop about 1 tablespoon of marinara sauce in the bottom of each cup. Then add 1 teaspoon of the ricotta cheese filling. Sprinkle with 1 tablespoon of mozzarella and 1 teaspoon of parmesan cheese. Place 1 wonton disk down and repeat marinara, ricotta, cheese, wonton disk again.
- Finish each cupcake with another tablespoon of marinara sauce and sprinkle with 1 tablespoon of mozzarella and 1 teaspoon of parmesan cheese.
- Bake in the oven for 15 to 20 minutes, or until the edges are brown.
- Remove from the oven and let cool for 10 minutes. To remove from the pan, use a knife to loosen the edges then pop each lasagna cupcake out.
