Making lasagna in cupcake form solves the issue of everyone fighting over those coveted corner pieces of a traditional pan-baked lasagna. Everyone gets crispy edges here, folks. (The edges will crisp while the bottom part softens and takes on the texture of regular cooked lasagna noodles.) And, another "plus" - these are just so darn cute. These allow me to get my kids busy in the kitchen ... the layering is just so much fun! Also, using square wonton wrappers means no boiling noodles and is a total timesaver.
NOTE: Ground beef or Italian sausage could easily be added into one of the layers or combined with the sauce if you'd like a meaty version. Also, fresh spinach is a great add-in to one of the layers.
Yields 12 "cupcakes."
36 small, square wonton wrappers
1 - 1 1/2 cups grated Parmesan cheese
1 1/2 cups (approx.) mozzarella cheese, shredded
1 cup (approx.) ricotta or firm cottage cheese
1 1/2 cups marinara sauce (homemade or store-bought)
Basil or parsley, for garnish (optional)
Preheat oven to 375 degrees. Spray the wells of a regular-size muffin tin with cooking spray.
Press a wonton wrapper into the bottom of each well of the muffin tin.
Start layering your lasagna cupcakes. Spoon in a small dollop of ricotta (or cottage) cheese. Sprinkle on a little Parmesan and mozzarella. Top with a small spoonful of sauce.
Press another wonton wrapper onto sauce in each well. Repeat another layer of ricotta (or cottage cheese), Parmesan and mozzarella. Do not add sauce in this layer. Finish by pressing a final wonton wrapper into each well on top of cheese layer.
Spoon on a small amount of sauce and finish with a pinch of mozzarella cheese.
Gently and lightly "spritz" a bit of non-stick cooking spray just on the wonton wrapper "tips" that are sticking up at the top of each well. (This will help the browning and crisping.)
Bake for 18 - 20 minutes or until edges are brown. Remove from oven and let cool for three minutes. To remove, use a knife to loosen the edges and then pop each lasagna "cupcake" out.
Garnish with chopped basil or parsley, if desired, and serve.
07/17/16: Updated photos and made clarifications to recipe.