HANDS-ON 15 MIN TOTAL 35 MIN
SERVES 6 SUBMITTED BY KIMBERLEY PIPER ★★★★ 64 REVIEWS
Lasagna originated in Italy back in the Middle Ages, and the recipe varies a lot from region to region.
This reader adds a modern twist that bakes in just 20 minutes.
24 wonton wrappers
6 oz. ground beef
¼ tsp. salt
¼ tsp. black pepper
1¼ cups grated Parmesan cheese 1½ cups shredded mozzarella cheese ¾ cup ricotta cheese
1 cup pasta sauce
Fresh basil leaves and crushed red pepper, for garnish
1. Preheat oven to 375°F. Coat twelve 3½-inch muffin cups with cooking spray, then press 1 wonton wrapper into each.
2. Heat a large skillet over mediumhigh heat. Add beef; cook, stirring to break up lumps, until browned, 5 to 7 minutes. Sprinkle with salt and black pepper; drain.
3. Stir together ¾ cup each Parmesan and mozzarella with ricotta in a bowl. Spoon half of mixture into muffin cups; top with half of beef and half of pasta sauce. Top muffin cups with remaining wonton wrappers, cheese mixture, beef, and sauce. Sprinkle with remaining Parmesan and mozzarella.
4. Bake until edges are browned,
18 to 20 minutes. Let cool in cups 5 minutes, then run a knife around edges to loosen and remove cupcakes. Garnish with basil and red pepper. armagazine.com/lasagna-cupcakes QUICK
PER 2-CUPCAKE SERVING: 355 CAL; 16G FAT
(8G SAT); 24G PRO; 26G CARB (1G FIBER, 3G SUGARS); 990MG SODIUM
“I made these vegetarian by using spinach, zucchini, yellow squash, and onions. They tasted even better two days later.”
– CAROL PORTNOY
“This turned out so well. Steamed spinach and garlic bread make good sides.”