Lasagna Cupcakes
- Mozzarella
- Ricotta
- Parmesan cheese
- marinara sauce
- meat (if you so desire)
- wonton/gyoza wrappers.
- Spray or wipe the cupcake tin with olive oil for prevent sticking and add a little flavor. Put the wrapper in the tin and form it into a cup shape. Then a small dollop of pasta sauce. Ricotta cheese is next to add the traditional lasagna taste and texture. I then add a little Parmesan to bring out the flavor. One daughter doesn't like meat, so her's are cheese only. The other daughter gets a sprinkling of browned Italian sausage.
- Once you filled in the first layer, gently press another wrapper in, forming another cup.
- A bit of Mozzarella cheese on top of it all. I put a sprinkle of Parmesan on as well, as the saltiness brings out the flavor in the Mozzarella and I love Parmesan cheese.
- I baked them for 20 minutes at 375u0b0 F and then come out perfectly browned.
mozzarella, ricotta, parmesan cheese, marinara sauce
Taken from www.epicurious.com/recipes/member/views/lasagna-cupcakes-51706791 (may not work)