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Jeff Wright, Commercial Auto

Lasagna Cupcakes


⅓ lb ground beef 
Salt and pepper 
24 wonton wrappers 
1 ½ cups of Parmesan cheese, grated
1 ¾ cups of mozzarella cheese, shredded
¾ cup of ricotta cheese
1 cup meat-flavored pasta sauce
Basil for garnish


Preheat oven to 375ºF. Spray muffin pan with cooking spray. Brown beef and season with salt and pepper. Drain. Cut wonton wrappers into circles using a biscuit cutter or the top of a drinking glass. Reserve ½ cup of Parmesan cheese and ¾ cup of mozzarella cheese for the top of the cupcakes. Start layering your 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 (wonton wrapper, Parmesan, ricotta, mozzarella, and pasta sauce). Top with the reserved Parmesan and mozzarella cheeses. Bake 18-20 minutes, or until edges are brown. Remove from oven and allow to cool for 5 minutes. To remove, use a knife to loosen the edges, then pop each lasagna out. Garnish with basil, serve, and impress!