Thursday, September 12

On-The-Go Lasagna Cups

When I came across this recipe on Pinterest via The Girl Who Ate Everything, I thought, 'What a wonderful idea to add to our 'Busy Friday Night Football Meal Line-Up'. Not only is it a portable delicious meal but one that can be made in advance as well, making it a PERFECT meal to fit our needs! These Lasagna cups have all of the classic lasagna elements with layers of meat, three types of cheeses, and pasta. Wonton wrappers are used as the pasta element in these lasagna cups, eliminating the nightmare and logistics of trying to make pasta noodles cupcake sized. Wonton wrappers are fresh little sheets of pasta that are perfectly sized for these portable lasagna cups and because of their thinness, they cook up super fast. I don’t know about your family, but in my family when we eat lasagna, we all fight over the corners of the pan because of the crispy and chewy texture. With these cupcakes, every single one has all the yummy qualities of those corner pieces. This recipe is super easy to follow and can be doubled to feed as many as you like.

I fell in love with their simplicity, tastiness, and hello – their portability, 
making them perfect for Friday night football.  It can be easily doubled to meet your needs.
MAKES 12 Cups

  • 1/3 pound Lean Ground Beef
  • Kosher Salt and Freshly Ground 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, I use Rao's Tomato Basil
  • Basil for garnish, optional

  • Preheat oven to 375 degrees. Spray muffin tin with cooking spray.
  • Brown beef, and season with salt and pepper. Drain well.
  • Cut wonton wrappers into circle shapes (about 2 1/4- inches) using a biscuit cutter or the top of a drinking glass as a guide. 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 cups, mix together and set aside.
  • Start layering your lasagna cups. 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 - wonton, Parmesan, ricotta, mozzarella, meat 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.



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