Mini Lasagna Cupcakes



These mini lasagna cups can fit into the palm of your hand, but they overflow with flavor. Using wonton wrappers instead of noodles cuts down on both prep and mess, and the individual servings make them perfect for little hands (or picky eaters).

Servings: 6

Ingredients:
  • • 30 small wonton wrappers (4" square)
  • • 8 ounces shredded mozzarella cheese

MEAT SAUCE:
  • • 1 small onion
  • • 3 garlic cloves
  • • 1 pound ground beef or ground turkey
  • • 2 tablespoons dry red wine
  • • 1 can (28 ounces) crushed tomatoes
  • • 2 tablespoons tomato paste
  • • 2 tablespoons milk
  • • 1 tablespoon Italian seasoning
  • • 1 teaspoon dried oregano
  • • 1 teaspoon salt

RICOTTA MIX:
  • • 1 cup whole-milk smooth ricotta cheese
  • • ½ cup cottage cheese
  • • ½ cup shaved Parmesan cheese
  • • ¼ cup shredded mozzarella cheese
  • • ½ teaspoon salt
  • • ¼ teaspoon ground nutmeg
  • • ¼ teaspoon coarsely ground pepper
  • • Pesto, for garnish

Directions:

  • • Preheat the oven to 400°. 
  • • Lightly spray the muffin tin with oil or brush olive oil or butter inside each hollow. 
  • • Using the top of a glass, cut 24 wonton wrappers into circles. Leave the rest square.
  • • Chop the onion and mince the garlic. 
  • • Sauté the onion in a saucepan over medium heat, stirring, for 1-2 minutes, until the onion is translucent. 
  • • Add the garlic. 
  • • Add the ground beef and brown it, breaking up the pieces with a wooden spoon.
  • • Add the red wine and bring the sauce to a simmer for 1 minute. 
  • • Add the crushed tomatoes, tomato paste, milk, Italian seasoning, oregano and salt. 
  • • Mix well and simmer for an additional 5 minutes, until thickened. 
  • • Remove from the heat.
  • • In a small bowl, mix the ricotta, cottage cheese, Parmesan, mozzarella, salt, nutmeg and pepper.
  • • Push one square wonton wrapper into the bottom of each muffin tin hollow. 
  • • Add two teaspoons of meat sauce, followed by a teaspoon of ricotta mixture. 
  • • Sprinkle shredded mozzarella, then top with a round wonton wrapper. • Lightly press down on the wonton wrapper to make room for the second layer. 
  • • Repeat the meat sauce, ricotta and mozzarella.
  • • Bake for 20-24 minutes or until the lasagna is golden, the edges are crispy and the cheese is bubbly. 
  • • Let sit for 10 minutes. 
  • • Garnish with pesto.