Try this Lasagna Cupcakes recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375 degrees. Spray muffin tin with cooking spray.
Brown beef and season with salt and pepper. Drain.
Cut wonton wrappers into circle shapes using a biscuit cutter or using the top of a drinking glass. You can cut several at a time. Note: For a more rustic look, no cutting necessary!
Reserve 6 tablespoons Parmesan cheese and 6 tablespoon mozzarella for the top of you cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, Ricotta cheese, and mozzarella cheese. Top with a little meat and marinara sauce. Use around 1-2 teaspoons of all the ingredients depending on your personal preference.
Repeat layers ending with marinara sauce. Top with reserved Parmesan and mozzarella cheese.
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.
Garnish with basil and serve
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (199g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 442 | ||
Calories from Fat: 217 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.1g | 32 % | |
Saturated Fat 12.1g | 60 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 90.2mg | 28 % | |
Sodium 852.6mg | 29 % | |
Potassium 396.4mg | 10 % | |
Total Carbohydrate 24.7g | 7 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 23.1g | ||
Protein 30.1g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 442
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