So here they are, Lasagna Cupcakes. I tweaked my recipe a few times a long while back and it now is as close to our version of "so good there will be NO leftovers" as it gets. These will make a friend out of the pickiest of little eaters, (you put anything into a form of a cupcake and it automatically tastes better). It's a gem for any dinner party and also makes a substantial appetizer.
Ingredients-
Makes 24
Saute until tender:
A splash of olive oil
1 small minced onion
Then add to the same medium-high heat frying pan:
2 pounds of lean hamburger or sausage
1 large 28 oz. can of crushed tomatoes- (San Marzanos are best, but any will do)
Kosher salt and pepper to taste
2 cloves of garlic minced
1 tsp dried basil or 1 TBS of fresh basil
1/2 tsp oregano
Let simmer 10-15 minutes on low
Stir together:
15 ounce container of ricotta
2 eggs slightly beaten
1/3 cup of Parmesan cheese
Kosher salt and pepper to taste
1 tsp of dried parsley or 1 TBSP of fresh parsley
1 package of fresh Wonton wrappers
2 cups of Mozzarella cheese
Directions: Preheat oven to 375 degrees.
Spray or grease 2 muffin tin pans with olive oil.
In the bottom of the muffin pan: Layer 1 wonton wrap, a small teaspoon of sauce/meat mixture, then a teaspoon of ricotta mixture and 1 tsp. of mozzarella cheese. Build another layer at a 90 degree turn; wonton wrap,sauce/meat mixture, ricotta mixture, then mozzarella cheese. End with a wonton wrapper and a small spoon of meat mixture on top.
Garnish with a basil leaf if you would like, or a sprinkle of freshly grated Parmesan cheese.
Bake for 20 minutes and let rest for 10 minutes before lifting them out of the pan. If served as an entree, we put a fresh Caesar Salad along side of them.
(Surprisingly, these re-heat well in the microwave which anytime you have an instant Monday lunch in my book is a double bonus.) Enjoy!
