Lasagna Cupcakes

I just love making entres where the portions are already divided out for you. Like my mini meat loaves for example. There's no need to cut into a big meatloaf because they are already the perfect size for everyone to put on their plates.

The same goes for these Lasagna Cupcakes. Just grab one or two (three if you're really hungry!), add some garlic bread and a salad then your dinner is served! These are fun to make with kids and make such a cute presentation on the plate!





Lasagna Cupcakes
Source: Hanging On By A Thread

1 c. of your favorite pasta sauce
1 lb hamburger meat (I used Italian sausage)
18 wonton wrappers (Cut in circles with a biscuit cutter)
8 oz. mozzarella cheese, grated
3 oz. parmesan cheese, grated
4 oz. ricotta cheese

Preheat oven to 375 degrees and spray 12-serving muffin tin with Pam. Cook hamburger meat, season to taste, drain. Reserve 8 tablespoons of Parmesan and 8 tablespoons of mozzarella—this will be the topping. The remaining cheese will be used in the lasagnas.

Start assembling the lasagnas. Line each cupcake mold with a round wonton wrapper. Put a little Parmesan, a little mozzarella, and a little ricotta into each mold. Top with a little meat and a spoonful of sauce. Repeat layers of wonton wrappers, cheeses, meat and sauce, creating 3 layers in all, and ending with sauce. Sprinkle each lasagna with reserved Parmesan and mozzarella.

Bake until the lasagnas are nicely browned, about 20 minutes. Let cool in the pan for about 5 minutes, then run a knife around the edges and remove from pan.