Supermom’s Friday Night Feast: Lasagna Cupcakes

Looking for something different—and quick—for dinner this weekend? Why not grab a cupcake?

No, not one of those (though they’d make the perfect dessert), but one filled with all the things you love in your classic lasagna.

Usually, lasagna can be a big sloppy mess, but in cupcake form, it becomes an elegant treat. 

the white platter means we're classin' it up at dinner.

I can eat 10 of them. No joke. SUPER addictive.

Because we use wonton wrappers instead of pasta, there's no need to worry about boiling them and cutting them down to size. WHEW!

(What are wonton wrappers? They’re little sheets of thin pasta that not only cook quickly, but pack a powerful crunch. You can find them in the refrigerated area at your local grocery store)  

Lasagna Cupcakes
Ingredients

• 1 cup marinara (or spaghetti) sauce  
• 3/4 pound ground beef
• 12 wonton wrappers
• 8-oz. Shredded mozzarella cheese
• 3-oz. Parmesan cheese
• 4-oz. Ricotta cheese

1. preheat oven to 375 degrees. Spray muffin tin with cooking spray.
   
2. brown beef and season with salt and pepper. Drain.
3. press wonton wrappers into the bottom of your muffin tin.
   
4. start layering your cupcakes: sprinkle a little parmesan, ricotta and mozzarella cheese. Top with a little meat and sauce.
   
5. repeat layers ending with sauce (if there’s space). Top with parmesan and mozzarella cheese. 
6. bake for 18-20 minutes or until the edges are brown. Remove from oven and let cool for 5 minutes. 

Mmm, fantastico! 

—Supermom OUT