Lasagna Cupcakes are ingenious! Wonton wrappers replace the lasagna noodles making them extremely easing to prepare. These are a perfect appetizer or main potluck dish.
This recipe was inspired by Aarti Sequeria from the Food Network. Her Lasagna Cupcakes have an Indian flair with mango chutney in the cheese mixture and the sauce is flavored with cinnamon and cloves. They are also divine and you can click here to get her original recipe.
96 wonton wrappers (I prefer the square ones)
1 jar of your favorite marinara
1 lb. of Italian sausage (pork, chicken, or vegetarian)
1 cup ricotta cheese
1 cup shredded mozzarella cheese, plus extra for the tops
1 cup grated parmesan cheese plus, extra for the tops
Basil, to taste
Oregano, to taste
Crushed garlic, to taste.
Brown your sausage and drain off excess fat. Add the jar of marinara, oregano, basil, and garlic and cook on medium low heat for 15 minutes. Set aside and cool for 15 minutes.
In a separate bowl, combine the ricotta, mozzarella, and parmesan cheeses.
Grease the muffin tins or spray them with non-stick cooking oil. Place one wonton wrapper in each tin and press down gently. Spoon one teaspoon of meat sauce and cheese mixture onto each wonton wrapper. Repeat this two more times. Be sure to alternate the direction of the wonton wrappers so they aren’t directly stacked on top of each other (see picture above). Place a fourth and final won ton wrapper on each one. Top with a spoonful of marinara, some mozzarella, and a pinch of parmesan.
Bake at 375 degrees for 20 minutes. Let cool for 10 minutes. Makes approximately 24 cupcakes. These are best when made right before the potluck. You can warm them in the microwave for approximately 30 seconds, if needed.