Lasagna Cupcakes

[livefitandhealthy]

1. Pre-heat the oven to 375. Lightly mist 8 cups in
a muffin tin with cooking spray and set aside.
2. In a sauté pan or large skillet over medium-high
heat, add the ground beef and Italian seasoning and
brown beef, breaking it up with a spoon. Add
mushrooms and continue to cook, stirring
occasionally, for a few minutes until mushrooms are
browned as well.
3. Push a wonton wrapper into the bottom of each
of the eight sprayed cups in the muffin tin. Using
about half of the ricotta, spoon evenly into the
wonton wrappers. Follow by spooning some of the
meat/mushroom mixture into each cup (using about
half the total mixture) and then splitting ½ cup of
the sauce between each cup. Sprinkle about half
the mozzarella and half the Parmesan evenly over
the top of each cup. Press another wonton wrapper
on top and repeat the layering steps with the
remaining ingredients.
4. Bake for 18-20 minutes until golden brown. Let
cool 5 minutes before removing from muffin tin.

[Blue Baboon]

LOL I saw lasagna cupcakes and thought eww, is this a joke? Ok, now I see it's mini lasagnas made in cupcake pans. I have a similar recipe, but it's called mini lasagna cups. I think it's a great idea for portion control.

[pk]

LOL I saw lasagna cupcakes and thought eww, is this a joke? Ok, now I see it's mini lasagnas made in cupcake pans. I have a similar recipe, but it's called mini lasagna cups. I think it's a great idea for portion control.

I also saw 'lasagna cupcakes' and thought...well, actually I didn't know what to think except...what??? I had to click to see what it was about. You know, curious mind I guess.

By the way, it does look good and tasty.

[MrKhay]

Originally Posted by Blue Baboon

I think it's a great idea for portion control.

Portion control is a key ingredient in weight loss. Smaller portions and excersize.

This recipe has all the makings of a delicious and healthy entree. Side with a salad and a vinigarette, and you have wholesome eating.