She Layers Pasta In A Muffin Pan To Create This Tasty Treat

Lasagna noodles, which originated in Naples, Italy, are potentially one of the oldest forms of pasta still widely consumed today. With its wide range of fillings and styles, you’d be hard pressed to find someone who doesn’t enjoy lasagna.

One downside of lasagna is that it can take a long time to make. You have to boil a bunch of noodles, prepare the rest of the ingredients and then bake it for a while. Allrecipes knows your struggle and has released a quick and easy lasagna recipe that yields individual servings instead of making one giant pan. We suggest swapping out the beef with some zucchini and mushrooms for an easy meal that everyone will love.


cooking spray
1/3 pound ground beef
salt and ground black pepper to taste
24 wonton wrappers
1 3/4 cups grated Parmesan cheese
1 3/4 cups shredded mozzarella cheese
3/4 cup ricotta cheese
1 cup pasta sauce (such as Muir Glen®)
1/4 cup chopped fresh basil, or to taste (optional)


Preheat oven to 375 degrees F (190 degrees C). Prepare muffin cups with cooking spray.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; season with salt and pepper. Drain and discard grease from the beef.
Cut wonton wrappers into 2 1/4-inch circles with a biscuit cutter. Press one wonton into the bottom of each muffin cup. Sprinkle even amounts of Parmesan cheese, mozzarella cheese, and ricotta cheese into each muffin cup; top each portion with even amounts of ground beef and pasta sauce.
Divide 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, half the ricotta cheese, 1/2 the ground beef mixture, and 1/2 cup pasta sauce, between the muffin cups and layer, respectively, atop the wonton wrapper; repeat layering with remaining wonton wrappers, 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, remaining ricotta cheese, remaining ground beef, and remaining pasta sauce. Top the ‘cupcakes’ with remaining Parmesan cheese and mozzarella cheese.
Bake in preheated oven until edges of ‘cupcakes’ are browned, 18 to 20 minutes; let cook in tins for 5 minutes before running a knife around the edges of the cupcakes to loosen the edges to remove. Garnish with fresh basil to serve.


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