Break out the muffin tins, because these lasagna cupcakes are mighty tasty!
I usually make these when I have extra pasta sauce from the night before. I like to use meat sauce for my lasagna cupcakes but you can use whatever you have on hand.
Be careful though, these go pretty quick at our house so if you are planning on leftovers, I’d make a double batch.
- 24 wonton wrappers
- 1/4 cup Parmesan cheese
- 1/2 cup ricotta cheese
- 3/4 cup mozzarella cheese, shredded
- 3/4 meat sauce
Preheat oven to 350 degrees
Brush a little olive oil in each muffin tin.
Place 1 wonton wrapper per muffin cavity. Then add 1 teaspoon of mozzarella cheese, pasta sauce, ricotta cheese in that order and sprinkle a little Parmesan cheese in the center.
Gently press down and cover with a second wonton wrapper and repeat.
When both layers are complete, sprinkle a little extra mozzarella cheese on top.
Bake 15-18 minutes at 350 degrees until golden brown. Let cool about 5 minutes and carefully remove from the pan. Serve with a side salad.