I love these mini lasagnas. They’re cuter, more fun to serve and eat, and take a lot less time to bake than a traditional pan of lasagna, but they have all the same flavors. I also like that the pasta layer is actually won ton wrappers, so they’re lighter and you don’t feel as guilty eating them. (If you’ve never bought won ton wrappers before, they’re typically in the produce department of grocery stores, in the refrigerated section.) These are a favorite for a weeknight meal or as a heavy hors d’oeuvre, and it’s easy to make them vegetarian by omitting the meat sauce and using marinara instead.
Lasagna "Cupcakes"
2015-05-04 13:00:35
Serves 6
Prep Time
20 min
Cook Time
20 min
Ingredients
- 2 packs of won ton wrappers (72 sheets total) (cut into rounds with a biscuit cutter or tops of a drinking glass, optional)
For the Meat Sauce
- 2 tablespoons of extra virgin olive oil, divided
- 1 lb. ground beef
- 1/2 an onion, diced
- 1 28 oz. can San Marzano tomatoes
- 2 tablespoons tomato paste
- 2 cloves minced garlic
- 2 teaspoons dried basil
- 1/2 teaspoon dried oregano
- 2 teaspoons sugar
- 1 teaspoon salt
For the Cheese
- 15 oz. ricotta cheese
- 1 egg, beaten
- 1/2 cup grated mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh chopped parsley
- Ground black pepper
For topping
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
Instructions
- Preheat oven to 350 degrees.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion, and cook until the meat is no longer pink. Drain off any liquid, and season with salt and ground black pepper.
- In a saucepan over medium heat, add the other 1 tablespoon of olive oil. Add the minced garlic, basil, and oregano, and sauté until just fragrant, about 30 seconds. Add the canned tomatoes, sugar, and salt, increase heat to medium-high, and cover and simmer for about 15 minutes. Remove from heat, and with an immersion blender, puree until smooth (or, working in batches, carefully puree in a blender). Once sauce is smooth, return pan to low heat and stir in tomato paste. Add sauce to the cooked beef, and gently stir to combine.
- In a large bowl, stir together the ricotta cheese, egg, mozzarella cheese, parmesan cheese, parsley, and black pepper.
- Spray two muffin pans with cooking spray. Layer in each, 1 won ton round, 1 tablespoon of meat sauce, and 1 tablespoon of cheese mixture. Repeat layers once. Then add the third won ton round, top with a tablespoon of sauce, and sprinkle with parmesan cheese.
- Bake for 20 minutes.
- Remove from oven, sprinkle with basil, and let rest in pan for 5 minutes before serving. Use a fork to gently pop each lasagna out of the pan.
Notes
- If you prefer to use store-bought sauce, you'll need about 3 cups.
Adapted from Tablespoon
Adapted from Tablespoon
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