Lasagna Cupcakes

Lasagna Cupcakes

I have yet to try one of these cupcake recipes that I don't love! They are so easy to make and are SO yummy and make really great leftovers AND are really easy portion control! The lasagna cupcakes last night were no exception. They took a little more work than some just because there were several layers to it, but what good lasagna doesn't have several layers? Come on! We served them with a salad and a little bit of garlic toast and it was a very tasty Valetine's Day dinner at home with my family!

 

Ingredients:

½ lb. extra lean ground beef

1 ½ tsp. Italian seasoning

5 oz. chopped mushrooms

16 wonton wrappers

1/3 c. part-skim ricotta cheese

1 oz. parmesan cheese

1 c. pasta sauce

3 oz. part-skim shredded mozzarella cheese

 

Directions:

1.   Preheat the oven to 375 and spray 8 cups of a muffin tin with cooking spray.

2.   In a skillet, brown the ground beef and Italian seasoning. When cooked, add the chopped mushrooms and cook a few minutes more until mushrooms are browned.

3.   Push one wonton wrapper into the bottom of each of the 8 muffin cups. Using half of the ricotta cheese, evenly divide among the cups. Using half of the meat mixture, evenly divide that among the 8 cups. Use ½ c. of the pasta sauce and layer on top of meat. Sprinkle about half of the mozzarella then half of the parmesan next. Repeat layering steps with remaining ingredients: wonton wrapper, ricotta cheese, meat mixture, pasta sauce, mozzarella cheese, parmesan cheese (evenly dividing all among the 8 cups).

4.   Bake 18-20 minutes and allow a few minutes to cool and set before serving.

 

Yields 8 servings – WWP+ 4 for one cupcake, 9 points for two.

Pictured with a 1 point salad – lettuce, tomatoes, cucumbers, and 2 T. fat free French dressing. We also served it with garlic toast – 1 point bread sprayed with spray butter and sprinkled with garlic salt.

Recipe adapted from Emily Bites