Mini Lasagna Cupcakes with Tomato Basil Meat Sauce.
A few weeks ago, I threw a little lunch for my friend Brittany who is having a baby next month. Since it was an early, casual lunch I wanted to make a few dishes that weren’t too heavy and also easy to eat. I had seen various posts on Pinterest for mini lasagna cupcakes using wonton wraps so decided to give it a whirl. They turned out really great. They were super delicious and quite adorable, I must say. They make an awesome party food… I will definitely make these again!
Makes 12 cupcakes.
- 24 wonton wraps (2 per cupcake)
- 1/2 pound ground beef, preferably 10% fat or less
- 1 cup tomato sauce (I used creamy tomato)
- 1 large handful fresh basil, chopped
- 1/2 cup part-skim ricotta cheese
- 1/3 cup reduced-fat shredded mozzarella
- 1/3 cup grated Parmesan
- salt/black pepper to taste
Begin by cooking the ground beef. Heat a pan on medium-high heat and add the meat. Cook for 10 minutes or so until browned and use a spatula to break up the meat so it doesn’t clump together. Once browned, stir in the tomato sauce and basil. Season with salt and pepper to taste.
Spray a non-stick muffin pan with cooking spray. Press a wonton wrap into each muffin cup and then add a small spoonful of ricotta on the bottom. Continue layering with a small spoonful of meat sauce, a pinch of shredded mozzarella and a dash of grated Parmesan. Press a second wonton wrap on top of that, and then repeat the layering process again.
Bake in a 375 degree oven for about 30 minutes, or until cheese is bubbly and the wonton wraps are lightly browned.