Best Lasagna Cupcake With Roasted Veggies Recipes

LASAGNA CUPCAKE WITH ROASTED VEGGIES

Steps:

• Preheat oven to 450 degree.
• Spray cupcake pan with olive oil.
• Place vegetables on cookie sheet drizzle with oil and season with salt pepper and herbs to taste. Roast for 20 minutes toss and continue to roast for 20 more minutes. You should have 3 cups of yummy roasted veggies.
• Lower heat to 350 degrees.
• Mix sauce into the veggies.
• Mix cheese mixture reserving 1/2 cup mozzarella cheese and 1 tablespoon Parmesan. Mix the reserved cheese together and set aside for topping.
• Place wonton wrappers in bottom of pan. Layer with cheese and the veggies, Pressing down the next layer and repeat layering till all is used. Ending with veggies. Top with reserved cheese.
• Bake 20 minutes on a cookie sheet pan. Let rest 10 minutes. Serve with a garnish of fresh basil leaves.
• While it bakes check me out here.
• http://www.youtube.com/watch?v=hOR-QkxRD_E.

LASAGNA CUPCAKES WITH PESTO

Steps:

• Preheat oven to 350 degrees F.
• Brown meat in a dry hot pan stirring to break up meat.
• Meanwhile add oil to a pan just to barely cover bottom. Add the peppers, mushrooms, onions, and garlic saute about 5 minutes just until onions are translucent.
• Add the browned beef to the veggies mixture and toss in the pesto sauce. Set aside.
• Remove 3 tablespoons of each of the grated cheeses placing in a bowl, mix to combine, set aside.
• Mix the remaining cheese mixture ingredients together. Set aside.
• Brush cupcake pans with olive oil or spray with a non stick spray. Garlic oil is yummy!
• Start to layer the lasagnas, starting with the wonton wrappers, cheese, meat mixture, repeat till all ingredients are used.
• Pressing each wonton to spread the mixture throughout each layer.
• Top each cake with the cheese mixture that you set aside.
• Place on a cookie sheet pan and bake 20 minutes.
• Remove from oven and let rest for 10 minutes.
• Garnish with tomato and basil leaf.

LASAGNA CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare muffin cups with cooking spray.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; season with salt and pepper. Drain and discard grease from the beef.
• Cut wonton wrappers into 2 1/4-inch circles with a biscuit cutter. Press one wonton into the bottom of each muffin cup. Sprinkle even amounts of Parmesan cheese, mozzarella cheese, and ricotta cheese into each muffin cup; top each portion with even amounts of ground beef and pasta sauce.
• Divide 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, half the ricotta cheese, 1/2 the ground beef mixture, and 1/2 cup pasta sauce, between the muffin cups and layer, respectively, atop the wonton wrapper; repeat layering with remaining wonton wrappers, 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, remaining ricotta cheese, remaining ground beef, and remaining pasta sauce. Top the 'cupcakes' with remaining Parmesan cheese and mozzarella cheese.
• Bake in preheated oven until edges of 'cupcakes' are browned, 18 to 20 minutes; let cook in tins for 5 minutes before running a knife around the edges of the cupcakes to loosen the edges to remove. Garnish with fresh basil to serve.

LASAGNA CUPCAKES

Steps:

• Preheat oven to 375 degrees F.
• To start the lasagnas: Cook hamburger meat, season to taste, drain.
• Reserve 8 tablespoons of Parmesan and 8 tablespoons of mozzarella-this will be the topping. The remaining cheese will be used in the lasagnas (note you can vary the amount of cheese to taste keeping in mind that the parmesan is salty, the mozzarella is sweet as well as salty and helps to hold the lasagnas together, and the ricotta is sweet and creamy).
• Start assembling the lasagnas. Line each cupcake mold with a round wonton wrapper. Put a little Parmesan, a little mozzarella, and a little ricotta into each mold. Top with a little meat and a spoonful of sauce. Repeat layers of wonton wrappers, cheeses, meat and sauce, creating 6 layers in all, and ending with sauce. Sprinkle each lasagna with reserved Parmesan and mozzarella.
• Bake until the lasagnas are nicely browned, about 20 minutes. Serve warm garnished with cherry tomatoes and basil leaves.