Instructions

• Preheat oven to 375ºF. Spray a 12-cup muffin tin with cooking spray.
• In a skillet, brown the 1/3 pound ground beef until cooked through. Drain any fat and let the meat cool slightly. Stir in the 1 cup marinara sauce and set the meat mixture aside.
• Reserve 3/4 cup of the 1 3/4 cups shredded mozzarella for the tops. In a bowl, combine the remaining 1 cup shredded mozzarella, 3/4 cup ricotta cheese, and 1/2 cup grated Parmesan cheese until evenly mixed.
• Place one wonton wrapper into the bottom and up the sides of each muffin cup, pressing gently to form a cup (12 wrappers used).
• Divide the ricotta–mozzarella–Parmesan mixture in half. Spoon about half of this mixture evenly into the 12 wonton-lined cups.
• Divide the meat–marinara mixture in half. Spoon about half of the meat mixture evenly over the ricotta layer in each cup.
• Place a second wonton wrapper over each filled cup, pressing gently so it sits on the filling and adheres to the edges (remaining 12 wrappers used).
• Spoon the remaining half of the ricotta mixture evenly over the second wrapper in each cup.
• Spoon the remaining half of the meat mixture evenly on top of the ricotta layer in each cup.
• Evenly divide the reserved 3/4 cup shredded mozzarella over the tops of all 12 cupcakes. Sprinkle additional grated Parmesan on top if desired.
• Bake for 15–20 minutes, or until the wonton edges are golden brown and the cheese is melted and bubbly.
• Remove the tin from the oven and let the cupcakes cool in the tin for 5 minutes. Run a knife around the edges of each cup to loosen, then remove each lasagna cupcake from the tin.
• Garnish with basil and additional grated Parmesan if desired, and serve.