|Wrappers with 1st cheese layer|
1/3 - 1/2 lb. ground beef
pepper, garlic powder, onion powder, fennel, salt (just a little of each)
1/2 an onion, diced
1-2 cloves garlic, minced
16 oz. can tomato sauce
oregano, basil, garlic powder, onion powder, pepper (all to taste)
1 Tbsp. brown sugar
24 circular wonton wrappers
1 3/4 c. Parmesan, grated (I didn't actually measure any of the cheeses when I made this; these amounts are from the original recipe so you have something to go by. I just eyeballed it)
1 3/4 c. mozzarella, shredded
3/4 c. ricotta
Preheat oven to 375 F.
Spray a muffin tin with cooking spray; set aside.
Brown the beef in a skillet. While cooking add in the pepper, garlic powder, onion powder, fennel, and salt. When finished, set aside.
Saute the onion in a little butter, for about 5 minutes. Add the minced garlic, and saute for 1 more minute.
Add the tomato sauce and diced tomatoes to a large bowl. Add the beef, onion, and garlic. Add in oregano, basil, garlic powder, onion powder, and pepper. Add in the sugar. Stir it all together.
|Starting the 2nd layer|
As you start layering the cupcakes, dip each wonton wrapper into a small bowl of water. Just quickly dip in the water, then press a wonton wrapper into the bottom of each muffin tin.
Sprinkle a little Parmesan in each tin, then mozzarella, then ricotta. Top with a little of the meat sauce. Repeat all the layers again (don't forget to dip the wonton wrappers in water, one at a time).
Top each cupcake with a little more Parmesan and mozzarella. You can never have too much cheese.
|Ready to eat!|
Here's a link to the original recipe I adapted: http://www.tablespoon.com/recipes/lasagna-cupcakes-recipe/1/.