Lasagna Cupcakes


Lasagna Cupcakes

Adapted from the Pioneer Woman and Framed Cooks

I can’t believe I’m just now posting these, and I sincerely appologize for making you wait for them.  I feel bad that you haven’t made them yet, and that you don’t have a few frozen ones in your freezer right now for instant enjoyment.  Because that’s what they provide.  After years of eating crappy Lean Cuisines at work, it kills me to think I could have been eating various savory delights shaped like cupcakes all along.

We actually discovered Pioneer Woman’s recipe for lasagna a few years back.  We loved it, but it makes SO much lasagna.  We would always make 3 8×8 pans and freeze 2.  But for some reason we were never thought to thaw one out a day in advance and commit to eating leftovers for a week.  Then, one magical day, Framed Cooks posted a recipe for cupcake lasagnas.  BRILLIANT!  We swapped in Pioneer Woman’s amazing meat sauce and boom!, single serve slices of heaven!  Er, cupcakes of heaven…you get the point.  The recipe is still huge – it makes 12 “cupcakes”, but we freeze them individually and can take one to work or class on a whim.  And honestly, don’t be weirded out about the wonton wrappers, they really do work in this recipe – you won’t miss the noodles for a second!

Ingredients

  • 1 1/2 lb ground beef
  • 1 lb hot breakfast sausage (like the kind by Jimmy Dean)
  • 2 cloves garlic, minced
  • 2 14.5-oz cans whole tomatoes
  • 2 6-oz cans tomato paste
  • 2 Tbsp dried parsley
  • 1 Tbsp dried basil
  • 1 tsp salt
  • 36 wonton wrappers
  • 16 oz shredded mozzarella, divided
  • 6 oz grated Parmesan, divided (green can is just fine here)
  • 8 oz ricotta

Preparation

  1. Preheat oven to 375 degrees.
  2. In a large skillet over medium-high heat combine ground beef, sausage and garlic.  Cook until meat is crumbled and browned.
  3. Drain and discard about half the fat.
  4. Add tomatoes, tomato paste, parsley, basil and salt.  Reduce heat and simmer for 45 minutes.
  5. Reserve 1 cup of mozzarella and 1 cup of Parmesan to use as topping.  Combine remaining mozzarella and Parmesan with ricotta.
  6. Spray 2 6-muffin jumbo muffin tins with Pam.
  7. Assemble lasagnas starting with a wonton wrapper.  Corners will fold up the sides, but that’s fine, it makes it easier to get them out when they’re done.  Next comes a dollop of cheese mixture, then a dollop of meat sauce.  Repeat twice more for a total of 3 wonton-cheese-meat layers.
  8. Sprinkle the reserved mozzarella and Parmesan over each lasagna.
  9. Bake until tops are nicely browned – about 20 minutes.
  10. Allow to cool in pan for 5 minutes, then pull them out gently by the exposed wonton corners.
  11. They freeze beautifully after they’ve been cooked and cooled.  Just wrap them individually in saran wrap, then foil and freeze.  Perfect quick lunch!

Serves 12.

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3 Responses to Lasagna Cupcakes

  1. Katie says:

    Loving the new blog!! Way to go John!

  2. Peter Miller says:

    Holly shit John is a lucky guy! Were did you learn to cook like this really cool keep it up Tara

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