Lasagna Cupcakes

Ingredients:

• 1/3 
  pound ground beef
• salt 
  and pepper
• 24 
  wonton wrappers
• 1 3/4 
  cups grated Parmesan cheese
• 1 3/4 
  cups shredded mozzarella cheese
• 3/4 
  cup ricotta cheese
• 1 
  cup pasta sauce
• basil for garnish (optional)

Directions:

• Preheat 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 (about 2 1/4- inches) 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 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your 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 in each. Top with a little meat and pasta sauce.
• Repeat layers again (i.e. wonton, Parmesan, ricotta, mozzarella, and pasta sauce). Top with reserved Parmesan and mozzarella cheeses.
• 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.

http://www.stumbleupon.com/su/293mDL/www.tablespoon.com/recipes/lasagna-cupcakes-recipe/1/