Lasagna Cupcakes Recipe

• Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with cooking spray to prevent sticking.
• In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat, then stir in the marinara sauce. Allow it to simmer for a few minutes to meld the flavors.
• In a mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, and grated Parmesan cheese. Mix until well combined.
• Place a wonton wrapper into each muffin cup, pressing it gently into the bottom and up the sides. Spoon a layer of the beef and marinara mixture into each cup, followed by a generous dollop of the cheese mixture. Repeat the layers until the cups are filled, finishing with a layer of beef and sauce on top.
• Sprinkle the remaining 3/4 cup of mozzarella cheese over the top of each cupcake. Add a bit more grated Parmesan cheese for extra flavor.
• Place the muffin tin in the oven and bake for 20-25 minutes, or until the cheese is bubbly and golden.
• Once baked, remove the muffin tin from the oven and allow the cupcakes to cool for a few minutes. Carefully remove each Lasagna Cupcake and place them on a serving platter. Garnish with fresh basil if desired.