Lasagna Cupcakes
The ultimate comfort food, Lasagna Cupcakes combine layers of cheesy goodness with savory fillings in a bite-sized treat. Perfect for a cozy family dinner or a festive gathering, these easy-to-make cupcakes are sure to satisfy any craving. Make them tonight for a delightful twist on a classic dish!
Equipment
- Skillet
- Oven
- Grater
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
Ingredients
- 1/3 pound ground beef
- 1 cup marinara sauce
- 24 wonton wrappers
- 1 3/4 cups shredded mozzarella cheese divided
- 3/4 cup ricotta cheese
- 1/2 cup grated Parmesan cheese (plus more for topping)
- Basil for garnish optional
Instructions
- Preheat your oven to 375ºF. This ensures that your cupcakes bake evenly and come out with a lovely golden color.
- Spray a muffin tin with cooking spray to prevent sticking. Ensuring that each cupcake pops out easily will make for a much simpler presentation.
- In a skillet, brown the ground beef over medium heat. As it cooks, season it with salt and pepper, allowing the flavors to develop. Once the beef is browned, drain the excess fat and let it cool.
- Mix the cooled ground beef with the marinara sauce. This combination will provide a robust and flavorful meat sauce for your cupcakes.
- Set aside 3/4 cup of mozzarella cheese for topping later. This cheesy layer will create a wonderful crust on top of the cupcakes.
- In a separate bowl, combine the remaining 1 cup of mozzarella cheese, ricotta cheese, and Parmesan cheese. Stir until it forms a creamy mixture that will add depth to each cupcake.
- Start layering your Lasagna Cupcakes. Begin by pressing one wonton wrapper into the bottom of each of the muffin cups. This forms the base, providing a delightful crunch.
- Take half of the ricotta mixture and evenly spoon a little on top of the wontons in each muffin tin. This layer adds creaminess and flavor.
- Next, take half of the meat mixture and spoon it on top of the ricotta layer. This will create a hearty component in every bite.
- Repeat the layering process with another wonton wrapper, then the remaining ricotta, and finish with the last of the meat mixture.
- Lastly, evenly distribute the reserved mozzarella cheese on top of all the cupcakes. This will create a beautiful, bubbly topping.
- Place the muffin tin in the oven and bake for 15 to 20 minutes, or until the edges are golden brown and the cheese is melted. Keep an eye on them to ensure they don’t overcook.
- Once baked, remove the cupcakes from the oven and let them cool for about 5 minutes. To serve, take a knife and gently loosen the edges, then pop each Lasagna Cupcake out of the tin.
- If desired, garnish with fresh basil and additional grated Parmesan cheese before serving. This adds a lovely finish and a touch of freshness to the dish.
Notes
- Storage: Store any leftover Lasagna Cupcakes in an airtight container in the refrigerator for up to three days. Reheat in the microwave or oven.
- Freezing: These cupcakes freeze beautifully! Assemble them, freeze before baking, and pop them in the oven straight from the freezer. Just add a few extra minutes to the baking time.
- Variations: Feel free to experiment with different fillings, like adding spinach for a veggie twist or using different types of cheese.
- Pairing: Serve with a side salad or garlic bread to enhance the meal and add freshness to your plate.
- Garnishing: Fresh herbs like parsley or basil make excellent garnishes that elevate presentation.