Elise Jesse’s Mini Lasagna Cupcakes

Directions

1. 1

   Preheat the oven to 400°. Lightly spray the muffin tin with oil or brush olive oil or butter inside each hollow. Using the top of a glass, cut 24 wonton wrappers into circles. Leave the rest square.
2. 2

   Chop the onion and mince the garlic. Saute the onion in a saucepan over medium heat, stirring, for 1-2 minutes, until the onion is translucent. Add the garlic. Add the ground beef and brown it, breaking up the pieces with a wooden spoon.
3. 3

   Add the red wine and bring the sauce to a simmer for 1 minute. Add the crushed tomatoes, tomato paste, milk, Italian seasoning, oregano and salt. Mix well and simmer for an additional 5 minutes, until thickened. Remove from the heat.
4. 4

   In a small bowl, mix the ricotta, cottage cheese, Parmesan, mozzarella, salt, nutmeg and pepper.
5. 5

   Push one square wonton wrapper into the bottom of each muffin tin hollow. Add two teaspoons of meat sauce, followed by a teaspoon of ricotta mixture. Sprinkle shredded mozzarella, then top with a round wonton wrapper. Lightly press down on the wonton wrapper to make room for the second layer. Repeat the meat sauce, ricotta and mozzarella.
6. 6

   Bake for 20-24 minutes or until the lasagna is golden, the edges are crispy and the cheese is bubbly. Let sit for 10 minutes. Garnish with fresh parsley.