LASAGNA CUPCAKES WITH PESTO SAUCE

Lasagna Cupcakes with Pesto Sauce image

Provided by Krystal McDow

Time 45m

Number Of Ingredients 17

36 wonton wrappers
1/2 c pesto sauce
BEEF MIXTURE
1/2 c lean ground beef
1/2 c diced red bell pepper
1/2 c diced onion
1 c diced mushrooms
4 clove garlic, smashed and minced
CHEESE MIXTURE
1 egg
1 Tbsp parsley
1/4-1/2 tsp black pepper
4 oz ricotta cheese
8 oz mozzarella cheese, shredded and divided
3 oz shredded asiago-parmesan cheese, mixture divided
3 cherry tomatoes, cut in half
6 fresh basil leaves

Steps:

1. Preheat oven to 350 degrees F.
2. Brown meat in a dry hot pan stirring to break up meat.
3. 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.
4. Add the browned beef to the veggies mixture and toss in the pesto sauce. Set aside.
5. Remove 3 tablespoons of each of the grated cheeses placing in a bowl, mix to combine, set aside.
6. Mix the remaining cheese mixture ingredients together. Set aside.
7. Brush cupcake pans with olive oil or spray with a non stick spray. Garlic oil is yummy!
8. Start to layer the lasagnas, starting with the wonton wrappers, cheese, meat mixture, repeat till all ingredients are used.
9. Top each cake with the cheese mixture that you set aside.
10. Remove from oven and let rest for 10 minutes.
11. Garnish with tomato and basil leaf.