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Lasagna “Cupcakes”

I really liked these! I used full fat everything even though this is supposed to be a weight watchers recipe. Mine didn’t come out anywhere near as pretty! It was hard to fit it all in the cups.
Lasagna “Cupcakes” adapted from emily bites
adapted from several sightings of similar recipes from sources including Framed Cooks and

½ lb grass fed ground beef
1 ½ t Italian seasoning
5 oz mushrooms, chopped
16 wonton wrappers
4 oz Ricotta cheese
1 ½ oz Parmesan cheese, freshly grated
1 c tomato sauce (I used trader joes and add seasonings to it if I don’t have homemade sauce on hand)
4 oz freshly shredded Mozzarella cheese

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.


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