As you may know, we love lasagna at our house. But typically we reserve making it only on special occasions, like Valentine’s Day because otherwise we’d be eating it all the time and that would probably be an issue.
A nice, less guilty way to eat more lasagna is in cupcake form. Because they’re smaller, you don’t feel as bad. Even if you eat 4 small ones. Or 5. Here’s how to make them!
1 lb of ground beef
1 packet of wonton skins, square or round will work
Double layer your wonton skins to get a more secure cup. Round skins will achieve the cupcake look, but square ones are a bit sturdier.
your favorite red pasta sauce
cheeses: grated parmesan, shredded mozzarella, and ricotta
Preheat the oven to 375 degrees
Brown your ground beef in a skillet. I like to season mine with salt, pepper and a bit of cayenne.
Press your wonton skins into a muffin tin.
Starting layering into your wonton skins in this order: parmesan, ricotta, shredded mozzarella, spinach, ground beef (make sure you drain it before adding), tomato sauce, mozzarella, and parmesan.
You start with cheese and end with cheese. It’s a wonderful cycle.
Put in the oven for 20 minutes.
And that’s it! Enjoy and don’t get caught up in counting how many you eat 🙂