Friday, February 4, 2011

Lasagna Cupcakes

Lasagna Cupcakes

* One cup of your favorite pasta sauce
* 1 lb hamburger meat -- I'm using 3 Boca burgers and 2MSF Sausage patties
* 18 wonton wrappers
* 8 ounces mozzarella cheese , grated -- I'm using Italian blend
* 3 ounces parmesan cheese , grated
* 4 ounces ricotta cheese

1. Preheat oven to 375 degrees and spray muffin tin with Pam
2. Cook hamburger meat, season to taste, drain.
3. Reserve 8 tablespoons of Parmesan and 8 tablespoons of mozzarella—this will be the topping. The remaining cheese will be used in the lasagnas (note you can vary the amount of cheese to taste keeping in mind that the parmesan is salty, the mozzarella is sweet as well as salty and helps to hold the lasagnas together, and the ricotta is sweet and creamy).
4. 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 6 layers in all, and ending with sauce. Sprinkle each lasagna with reserved Parmesan and mozzarella.
5. Bake until the lasagnas are nicely browned, about 20 minutes.
6. 6. Let cool in the pan for 5 minutes, then run knife around the edge to remove from pan. Serve at once.

I'm also going to use this as a base for Mexican lasagna and my chicken lasagna and of course there are 1000 other variations, too.

No comments:

Post a Comment

Related Posts Widget for Blogs by LinkWithin
Related Posts Widget for Blogs by LinkWithin