Lasagna Cups
Individual lasagna cupcakes. Easily adapted for different tastes and easily freezes.
Ingredients
- 1/3 pound ground beef
- salt pepper, basil, and oregano to taste
- 24 wonton wrappers
- 1 3/4 cups grated Parmesan cheese
- 3/4 cup ricotta cheese
- 1 cup Ragu® Old World Style® Pasta Sauce
- 1 3/4 cups shredded mozzarella cheese
Instructions
- Preheat oven to 375 degrees. Prep muffin tin with cooking spray.
- Brown beef, and season with salt, pepper, basil, and oregano. Drain. Add Ragu® Old World Style® Pasta Sauce to beef. Stir.
- Set aside 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your cups.
- Start layering starting with a wonton wrapper pressed it into the bottom of each muffin tin.
- Sprinkle a little Parmesan cheese and ricotta cheese. Top with a little meat sauce and sprinkle with mozzarella cheese.
- Repeat layers again (i.e. wonton, Parmesan, ricotta, pasta sauce, and mozzarella). Top with remaining Parmesan and mozzarella cheeses.
- Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each lasagna out.
Notes
replace the cheeses with sweat potato or butternut squash puree for a dairy free alternative.
omit the meat and replace with sweat potato or butternut squash puree for a meat free solution.
switch out ground beef for ground chicken or turkey.
omit the meat and replace with sweat potato or butternut squash puree for a meat free solution.
switch out ground beef for ground chicken or turkey.